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.
This study examines the effects of aging Viognier wine in concrete eggs, stainless steel barrels, and acacia barrels on the chemical and sensory qualities of Viognier. One lot of Viognier wine was split into these different aging vessels after a week of fermentation. The wine was aged in these vessels for approximately four months. No chemical differences could be found between wines, except that acacia barrels exhibited the lowest levels of dimethyl sulfide. Aging in acacia barrels tended to reduce Fruit Intensity and Overall Aromatic Intensity and increase Yeast Character. Stainless steel and concrete egg aging tended to help maintain Fruit Intensity and Aroma. In general, aging in acacia barrels was least preferred compared to other treatments. More studies on these different aging vessels should be performed, perhaps with different aging times and types of wine.
This study compares the chemical and sensory effects of aging Sauvignon Blanc wine in concrete and stainless steel vessels. Although there were no chemical differences between the wines, there were significant sensory differences between the wines. This seems due in part to the stainless steel-aged wine being slightly oxidized, but there were reports of the concrete egg-aged wine having a creamier and fuller mouthfeel.