{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,1,21]],"date-time":"2026-01-21T13:01:15Z","timestamp":1769000475774,"version":"3.49.0"},"reference-count":60,"publisher":"MDPI AG","issue":"5","license":[{"start":{"date-parts":[[2020,3,9]],"date-time":"2020-03-09T00:00:00Z","timestamp":1583712000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>There is a lack of knowledge about the use of different wood species on ros\u00e9 wine production. Thus, this work focused on the impact of the addition of wood chips from oak and cherry trees during the alcoholic fermentation and maturation process on ros\u00e9 wine characteristics. Therefore, phenolic composition and sensory characteristics were monitored during the ros\u00e9 wines\u2019 production. The use of wood chips during alcoholic fermentation induced a significant increase of phenolic content in ros\u00e9 musts. During ros\u00e9 wine maturation, the wood chip contact induced significantly higher values of colored anthocyanins, color intensity, and polymeric pigments, and significantly lower values of color hue in the corresponding ros\u00e9 wines. In terms of sensory profile, a tendency for lower scores of \u201coverall appreciation\u201d were attributed to control ros\u00e9 wine, while significantly higher scores for \u201ccolor intensity\u201d descriptor were attributed to all ros\u00e9 wines matured in contact with wood chips. For the majority of phenolic parameters and individual phenolic compounds quantified, a clear and specific influence of the use of oak and cherry wood chips was not detected, except for (+)-catechin, where the ros\u00e9 wines produced in contact with cherry chips showed the highest values. This study provides relevant information for winemakers about the impact of the use of wood chips on ros\u00e9 wine quality.<\/jats:p>","DOI":"10.3390\/molecules25051236","type":"journal-article","created":{"date-parts":[[2020,3,13]],"date-time":"2020-03-13T08:58:59Z","timestamp":1584089939000},"page":"1236","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":13,"title":["Use of Oak and Cherry Wood Chips during Alcoholic Fermentation and the Maturation Process of Ros\u00e9 Wines: Impact on Phenolic Composition and Sensory Profile"],"prefix":"10.3390","volume":"25","author":[{"given":"In\u00eas","family":"Nunes","sequence":"first","affiliation":[{"name":"LEAF\u2014Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, 1349-017 Lisboa, Portugal"}]},{"given":"Ana C.","family":"Correia","sequence":"additional","affiliation":[{"name":"Department of Food Industries, Agrarian Higher School, Polytechnic Institute of Viseu,  3500-606 Viseu, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1129-4633","authenticated-orcid":false,"given":"Ant\u00f3nio M.","family":"Jord\u00e3o","sequence":"additional","affiliation":[{"name":"Department of Food Industries, Agrarian Higher School, Polytechnic Institute of Viseu,  3500-606 Viseu, Portugal"},{"name":"Food and Wine Chemistry Lab, Chemistry Research Centre (CQ-VR), 5000-801 Vila Real, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3706-0982","authenticated-orcid":false,"given":"Jorge","family":"M. Ricardo-da-Silva","sequence":"additional","affiliation":[{"name":"LEAF\u2014Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, 1349-017 Lisboa, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2020,3,9]]},"reference":[{"key":"ref_1","first-page":"497","article-title":"Vinification par maceration carbonique. \u00c9laboration de vins ros\u00e9s","volume":"29","author":"Bourzeix","year":"1980","journal-title":"Annales de Technologie Agricole"},{"key":"ref_2","unstructured":"Flanzy, C. (1998). La vinification en ros\u00e9. Oenologie, Fondements Scientifiques et Technologiques, Tec & Doc."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"1527","DOI":"10.1002\/jsfa.2133","article-title":"Influence of prefermentative maceration temperature on the colour and the phenolic and volatile composition of ros\u00e9 wines","volume":"85","author":"Salinas","year":"2005","journal-title":"J. Sci. 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