Differences in the phenolic composition and sensory profile between red wines aged in oak barrels and wines aged with oak chips

The aim of this study was to evaluate the similarities or differences in the phenolic composition and the sensory characteristics between wines traditionally aged in new French and American barrels for different periods of time, and wines aged for 30 days with different kinds (different geographical origin al toasting degree) of oak chips. This study was carried out with two grape varieties, Mencía and Tinta del País, and in two consecutive vintages. The results obtained indicated that it was not possible to obtain wines aged with chips with sensory characteristics similar to those aged for a long time in new barrels, independently. However, the results showed that the use of oak chips could be a good alternative for elaborating young wines with slight olfactory and gustative wood notes quite similar to wines aged in new barrels for short periods of time (about three months).