Exploring the Influence of Toasting Levels, Grain Sizes, and Their Combination on the Volatile Profile of Tempranillo Red Wines Aged in Quercus petraea Barrels
The ageing of wine in oak barrels enhances its sensory properties, with the toasting level and grain size of the wood significantly influencing the volatile composition of the wine. This study evaluated the impact of three toasting levels (light toasting, medium toasting, and medium long toasting) a...
| Autores: | , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2025 |
| País: | España |
| Institución: | Consejo Superior de Investigaciones Científicas (CSIC) |
| Repositorio: | DIGITAL.CSIC. Repositorio Institucional del CSIC |
| OAI Identifier: | oai:digital.csic.es:10261/390885 |
| Acceso en línea: | http://hdl.handle.net/10261/390885 https://api.elsevier.com/content/abstract/scopus_id/105001153281 |
| Access Level: | acceso abierto |
| Palabra clave: | French oak aroma compounds barrel ageing wood properties |
| Sumario: | The ageing of wine in oak barrels enhances its sensory properties, with the toasting level and grain size of the wood significantly influencing the volatile composition of the wine. This study evaluated the impact of three toasting levels (light toasting, medium toasting, and medium long toasting) and two grain sizes (standard grain and extra fine grain) on the volatile profile of Tempranillo red wines aged in Quercus petraea barrels over 12 and 18 months. Gas chromatography-mass spectrometry was employed to quantify wine volatile compounds. The results revealed that lighter toasting combined with standard grain barrels enhanced the wine volatile concentration during shorter maturation periods, while medium long toasting with extra fine grain barrels was more effective for longer ageing periods. Toasting level was found to have a stronger influence on the wine volatile composition than grain size. These findings underscore the importance of tailoring barrel specifications to the desired maturation durations and sensory outcomes. Future studies exploring other grape varieties, wood origins, and longer ageing periods could further refine these insights and enhance winemaking practices. |
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