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Volatile Compounds in a Spanish Red Wine Aged in Barrels Made of Spanish, French, and American Oak Wood
- Source :
- Repositorio de Resultados de Investigación del INIA, INIA: Repositorio de Resultados de Investigación del INIA, Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria INIA
- Publication Year :
- 2003
- Publisher :
- American Chemical Society (ACS), 2003.
-
Abstract
- A red Rioja wine was aged in barrels made of Spanish oak wood (Quercus robur, Quercus petraea,Quercus pyrenaica, and Quercus faginea) during 21 months. The concentrations of some volatile compounds [syringaldehyde, vanillin, eugenol, maltol, guaiacol, 4-ethylphenol, cis and trans isomers of beta-methyl-gamma-octalactone, 2-furfuraldehyde, 5-methyl-2-furfuraldehyde, 5-(hydroxymethyl)-2-furfuraldehyde, and furfuryl alcohol] were studied in these wines and compared with those of the same wine aged in barrels made from French oak of Q. robur (Limousin, France) and Q. petraea (Allier, France) and American oak of Quercus alba (Missouri). Similar concentrations of these compounds were found in wines aged in Spanish and French oak wood barrels, and significantly different concentrations were found with respect to wines aged in barrels made of American oak wood, indicating a different behavior. Thus, wines with different characteristics were obtained, depending on the kind of wood. Also, the kind of wood had an important influence on sensory characteristics of wine during the aging process. Spanish oak wood from Q. robur, Q. petraea, and Q. pyrenaica can be considered to be suitable for barrel production for quality wines, because a wine aged in barrels made of these Spanish oak woods showed similar and intermediate characteristics to those of the same wine aged in French and American oak woods usually used in cooperage.
- Subjects :
- Aging
Time Factors
Food Handling
Oak wood
Quercus petraea
Organoleptic
Wine
Gas Chromatography-Mass Spectrometry
Quercus robur
Quercus pyrenaica
Quercus
Phenols
Botany
Humans
Quercus faginea
Furans
Quercus alba
biology
General Chemistry
Barrel (unit)
biology.organism_classification
Wood
Fagaceae
Horticulture
Geography
Spain
Taste
Odorants
Volatile compounds
Volatilization
General Agricultural and Biological Sciences
Subjects
Details
- ISSN :
- 15205118 and 00218561
- Volume :
- 51
- Database :
- OpenAIRE
- Journal :
- Journal of Agricultural and Food Chemistry
- Accession number :
- edsair.doi.dedup.....513db2b76d19c1baa106bea836ad5efb