Impact of alternative technique to ageing using oak chips in alcoholic or in malolactic fermentation on volatile and sensory composition of red wines

► We research the influence of oak chips on aroma profile of Moravia Agria wines. ► Oak chips were added in two dose rates at different stages of the winemaking process. ► The point of addition of oak chips had an important effect on the aroma profile. ► All these treatments provide a viable alternative to the methods of traditional aging.