Animal Science and Food Technology

The influence of oak alternatives on some quality characteristics of rosé wine

Dmytro Tkachenko, Tatiana Manoli, Yana Nikitina, Alina Menchynska, Liubov Tkachenko
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Abstract

Rosé wine has found its place in modern global society due to its perfect alignment with new consumption trends and lifestyle choices: less structured meals, a variety of cuisines from around the world, simple gastronomy, an interest in discovery, and the desire for immediate pleasure. Therefore, improving the organoleptic properties of table rosé wines is a relevant task. One way to influence the sensory characteristics of wine products is through treatment with finishing oak alternatives. The aim of this study was to enhance the technology of table rosé wine using oak alternatives, specifically experimental oak chips of Ukrainian production, compared to French counterparts. The study employed standard physicochemical and organoleptic analysis methods. The organoleptic and physicochemical quality indicators of table rosé wine made from Cabernet Sauvignon grapes grown in the Odesa Region (Ukraine) were studied. The conducted research identified the potential use of finishing oak chips as an additional beneficial method for diversifying the organoleptic characteristics of table rosé wines and enhancing specific characteristic descriptors of this type of wine at stages close to bottling. The stabilising effect of oak chips on colour compounds was determined, preventing their degradation, which is an important task in rosé wine production, without dominating the aroma. The highest scores in organoleptic evaluation were obtained by sample No. 103 (Oenofinisher Freshness Booster oak chips from the French manufacturer Seguin Moreau), which, in addition to the declared characteristics (enhancing fruity notes in the aroma), added nuances of pastry (biscuit and caramel), and sample No. 106 (oak chips of Ukrainian production from “Kont-2” LLC), which was characterised by pleasant fruity notes (mainly red currant, cranberry, and unripe strawberry) with additional biscuit undertones. As a result of this study, the technology for producing table rosé wine using oak chips has been improved. The organoleptic profiles of new Ukrainian oak alternatives have been described, allowing winemaking companies to enhance the quality of their wine products and influence wine styles. The production trial of rosé table wine using Ukrainian oak alternatives, which received the highest rating, was carried out at the winery First Winemaking Station

Keywords

technology; grapes; sensory analysis; phenolic complex; anthocyanins; tannins; acidity

Suggested citation
Tkachenko, D., Manoli, T., Nikitina, Y., Menchynska, A., & Tkachenko, L. (2025). The influence of oak alternatives on some quality characteristics of rosé wine. Animal Science and Food Technology, 16(2), 96-109. https://doi.org/10.31548/animal.2.2025.96
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