The Influence of Quercus alba Geographical Location and Aging Time on the Chemical and Sensory Quality of Tempranillo Wines

The changes produced during the aging of wines in oak barrels are strongly dependent on the oak's geographical origin and aging time. This paper analyzes the effect of Quercus alba oak from four different geographical locations in four states in the USA, namely Missouri (Mo), Ohio (Oh), Kentuck...

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Detalles Bibliográficos
Autores: Feng, Zhao, Martínez-Lapuente, Leticia, Landín Ross-Magahy, Mikel, Higueras, Manuel, Ayestarán, Belén, Guadalupe, Zenaida
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2024
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/372461
Acceso en línea:http://hdl.handle.net/10261/372461
https://api.elsevier.com/content/abstract/scopus_id/85205054285
Access Level:acceso abierto
Palabra clave:USA forest
Ellagitannins
Oak aging
Phenolic compounds
Volatile compounds
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spelling The Influence of Quercus alba Geographical Location and Aging Time on the Chemical and Sensory Quality of Tempranillo WinesFeng, ZhaoMartínez-Lapuente, LeticiaLandín Ross-Magahy, MikelHigueras, ManuelAyestarán, BelénGuadalupe, ZenaidaUSA forestEllagitanninsOak agingPhenolic compoundsVolatile compoundsThe changes produced during the aging of wines in oak barrels are strongly dependent on the oak's geographical origin and aging time. This paper analyzes the effect of Quercus alba oak from four different geographical locations in four states in the USA, namely Missouri (Mo), Ohio (Oh), Kentucky (Kt), and Pennsylvania (Py), during 24 months of aging. Oak origin had a higher effect on the wine's aromatic composition than the polyphenolic one. Mo and Oh barrels enhanced coconut, spicy, and sweet notes for 12 months of aging, while Kt barrels achieved higher extraction of wood-related compounds at longer aging (24 months). Py wines showed the lowest contents of most volatile compounds at both aging times, as well as hydroxycinnamic acids, flavanols, anthocyanins, flavonols, stilbenes, and ellagitannins, attributed to their higher porosity. At 12 months of aging, Kt wines showed the highest content of ellagitannins, and Mo wines had the highest content of anthocyanins, but Oh wines had the highest concentrations at 24 months. In the sensory analysis, Kt wines were preferred at both aging times. Kt and Mo wines achieved the highest punctuations for the olfactory phase at 12 months of aging and Kt wines kept it after 24 months. These findings are essential for producers to achieve the sensory characteristics of their wines through strategic barrel aging.This research was funded by GOBIERNO DE LA RIOJA, grant number ADER2019-I-IDD-00067. The authors would like to thank Tonelería Murua and the collaborating wineries for their valuable contribution to this research. Zhao Feng thanks the Comunidad Autónoma de La Rioja and Universidad de La Rioja for his FPI-UR-CAR grant.Peer reviewedMolecular Diversity Preservation InternationalGobierno de La RiojaUniversidad de La RiojaFeng, Zhao [0000-0003-4677-8750]Martínez-Lapuente, Leticia [0000-0001-7064-8257]Higueras, Manuel [0000-0001-5530-1714]Ayestarán, Belén [0000-0002-2903-1332]Guadalupe, Zenaida [0000-0002-6490-1428]Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202420242024info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://hdl.handle.net/10261/372461https://api.elsevier.com/content/abstract/scopus_id/85205054285reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Ingléshttps://doi.org/10.3390/molecules29184432Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/3724612026-05-22T06:33:51Z
dc.title.none.fl_str_mv The Influence of Quercus alba Geographical Location and Aging Time on the Chemical and Sensory Quality of Tempranillo Wines
title The Influence of Quercus alba Geographical Location and Aging Time on the Chemical and Sensory Quality of Tempranillo Wines
spellingShingle The Influence of Quercus alba Geographical Location and Aging Time on the Chemical and Sensory Quality of Tempranillo Wines
Feng, Zhao
USA forest
Ellagitannins
Oak aging
Phenolic compounds
Volatile compounds
title_short The Influence of Quercus alba Geographical Location and Aging Time on the Chemical and Sensory Quality of Tempranillo Wines
title_full The Influence of Quercus alba Geographical Location and Aging Time on the Chemical and Sensory Quality of Tempranillo Wines
title_fullStr The Influence of Quercus alba Geographical Location and Aging Time on the Chemical and Sensory Quality of Tempranillo Wines
title_full_unstemmed The Influence of Quercus alba Geographical Location and Aging Time on the Chemical and Sensory Quality of Tempranillo Wines
title_sort The Influence of Quercus alba Geographical Location and Aging Time on the Chemical and Sensory Quality of Tempranillo Wines
dc.creator.none.fl_str_mv Feng, Zhao
Martínez-Lapuente, Leticia
Landín Ross-Magahy, Mikel
Higueras, Manuel
Ayestarán, Belén
Guadalupe, Zenaida
author Feng, Zhao
author_facet Feng, Zhao
Martínez-Lapuente, Leticia
Landín Ross-Magahy, Mikel
Higueras, Manuel
Ayestarán, Belén
Guadalupe, Zenaida
author_role author
author2 Martínez-Lapuente, Leticia
Landín Ross-Magahy, Mikel
Higueras, Manuel
Ayestarán, Belén
Guadalupe, Zenaida
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv Gobierno de La Rioja
Universidad de La Rioja
Feng, Zhao [0000-0003-4677-8750]
Martínez-Lapuente, Leticia [0000-0001-7064-8257]
Higueras, Manuel [0000-0001-5530-1714]
Ayestarán, Belén [0000-0002-2903-1332]
Guadalupe, Zenaida [0000-0002-6490-1428]
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv USA forest
Ellagitannins
Oak aging
Phenolic compounds
Volatile compounds
topic USA forest
Ellagitannins
Oak aging
Phenolic compounds
Volatile compounds
description The changes produced during the aging of wines in oak barrels are strongly dependent on the oak's geographical origin and aging time. This paper analyzes the effect of Quercus alba oak from four different geographical locations in four states in the USA, namely Missouri (Mo), Ohio (Oh), Kentucky (Kt), and Pennsylvania (Py), during 24 months of aging. Oak origin had a higher effect on the wine's aromatic composition than the polyphenolic one. Mo and Oh barrels enhanced coconut, spicy, and sweet notes for 12 months of aging, while Kt barrels achieved higher extraction of wood-related compounds at longer aging (24 months). Py wines showed the lowest contents of most volatile compounds at both aging times, as well as hydroxycinnamic acids, flavanols, anthocyanins, flavonols, stilbenes, and ellagitannins, attributed to their higher porosity. At 12 months of aging, Kt wines showed the highest content of ellagitannins, and Mo wines had the highest content of anthocyanins, but Oh wines had the highest concentrations at 24 months. In the sensory analysis, Kt wines were preferred at both aging times. Kt and Mo wines achieved the highest punctuations for the olfactory phase at 12 months of aging and Kt wines kept it after 24 months. These findings are essential for producers to achieve the sensory characteristics of their wines through strategic barrel aging.
publishDate 2024
dc.date.none.fl_str_mv 2024
2024
2024
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/372461
https://api.elsevier.com/content/abstract/scopus_id/85205054285
url http://hdl.handle.net/10261/372461
https://api.elsevier.com/content/abstract/scopus_id/85205054285
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv https://doi.org/10.3390/molecules29184432
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Molecular Diversity Preservation International
publisher.none.fl_str_mv Molecular Diversity Preservation International
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15.811543

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