The Effect of Oak Adjuncts vs Hungarian Oak Barrels in Chambourcin Aging (2016)

This study examines the impact of aging in new Hungarian oak barrels vs aging in flex tank with Hungarian oak Fans on the chemical and sensory profiles of Chambourcin. Chambourcin wine was split into these vessels with the corresponding treatment. Due to the differences between aging in barrel and flex tank, the wine in flex tank required higher additions of sulfur dioxide. Not many phenolic or chemical differences exist between wines, except the wine aged in flex tank showed higher levels of anythocyanins. Judges found the wines were found to be significantly different (p<0.05), but there were no major preferences for one treatment over the other. There was a slight trend for the flex tank wine to show more Oak Character and less Fruit Intensity. Overall, flex tanks show promise in wine aging, but more work needs to be done to address oxygen ingress and headspace issues, as well as fine-tuning the use of oak adjuncts.

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The Effect of Desiccation Spray on Ripeness in Chambourcin (2016)

This study examines the impact of a desiccation spray on the chemical and sensory profiles of Chambourcin grapes and wine. One block of Chambourcin was divided so that one section of fruit was sprayed with a potassium bicarbonate desiccant, and another section was not sprayed. The desiccated fruit was sprayed at the beginning of veraison and then weekly for a total of four sprays over four weeks. The fruit was harvested and processed on the same day, and all treatments between the fruit were identical. The desiccation treatment slightly concentrated berry components, although not many differences were found in wine. The desiccation treatment, however, lowered the color intensity and slightly lowered the tannin and anthocyanin content in the wine. Other parameters were not greatly affected. At one tasting, the wines were found to be significantly different (p<0.05), and in general there was a preference for the wine made without desiccation. At another tasting, there was no significant difference between wines, and no major preference trends. More studies on desiccation across vintages would be beneficial to further elucidate the impact of these treatments in Virginia.

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