Influence of aging conditions on the quality of red Sangiovese wine

A red Sangiovese wine was stored in barrels of different woods (oak and che stnut) and types (225-L "barriques" and 100-L barrels) at 12 and 22 degrees C for 320 days to evaluate the effects of different aging conditions on win e quality. Chestnut barrels led to wines richer in phenolics, and which wer e more tannic, colored, and fruity. Oak barrels gave wines with more monome ric phenolics, but less astringent, with higher vanilla smell, and more har monious. The type of barrel could be used as a parameter to regulate the ex traction of wood components and the polymerization of monomeric phenolics. Storage at 22 degreesC favored the formation of polymerized phenolics and t he increase of color density and color hue. The temperature produced less p ronounced effects on aroma and taste, even if wines stored at 12 degreesC s howed more harmony.