Volatile and sensory characterization of Tempranillo wines aged in Quercus alba oak barrels of different geographical origins in USA

Recent studies have shown the effect of barrel aging on the wine aroma composition not only depend on the wood specie but also on the geographical origin of the wood. However, there are no studies on the effect of oak barrels from different areas of the USA. Therefore, the aim of this work was to ag...

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Detalles Bibliográficos
Autores: Feng, Zhaochi, Martínez-Lapuente, Leticia, Ayestarán, Belén, Guadalupe, Zenaida
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2023
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/337371
Acceso en línea:http://hdl.handle.net/10261/337371
Access Level:acceso abierto
Palabra clave:Red wine
Aroma
Forest
Quercus alba
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spelling Volatile and sensory characterization of Tempranillo wines aged in Quercus alba oak barrels of different geographical origins in USAFeng, ZhaochiMartínez-Lapuente, LeticiaAyestarán, BelénGuadalupe, ZenaidaRed wineAromaForestQuercus albaRecent studies have shown the effect of barrel aging on the wine aroma composition not only depend on the wood specie but also on the geographical origin of the wood. However, there are no studies on the effect of oak barrels from different areas of the USA. Therefore, the aim of this work was to age Tempranillo red wines in Quercus alba oak barrels from four different origins of the United States, Missouri (M), Ohio (O), Kentucky (K), and Pennsylvania (P), and to study the volatile composition and olfactory attributes of the wines after 6 and 12 months of aging. Data revealed that the different origins produced wines with very different aromatic profile, especially after 6 months of aging. Wines aged 6 months in M and P barrels showed the highest Odour Activity Value (OAV) and highest concentrations of volatile compounds related to floral, fruity aromas, and wood-related compounds. Wines aged 12 months in M barrels maintained the highest OAV of wood aromas, high contents of acetates, furanic compounds and vanillin, and the highest contents of ethyl esters, γ-lactones, β-methyl-γ-octalactones and eugenol. Wines aged 12 months in M and K were the best valued in terms of global aromatic perception.The authors would like to thank the Gobierno de La Rioja for the funding provided for this study through the project ADER2019-I-IDD-00067, and to Tonelería Murua and the wineries participating in this study.Academic PressElsevierGobierno de La RiojaConsejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]2023202320232023info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://hdl.handle.net/10261/337371reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)InglésThe underlying dataset has been published as supplementary material of the article in the publisher platform at http://dx.doi.org/10.1016/j.lwt.2022.114328http://dx.doi.org/10.1016/j.lwt.2022.114328Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/3373712026-05-22T06:33:51Z
dc.title.none.fl_str_mv Volatile and sensory characterization of Tempranillo wines aged in Quercus alba oak barrels of different geographical origins in USA
title Volatile and sensory characterization of Tempranillo wines aged in Quercus alba oak barrels of different geographical origins in USA
spellingShingle Volatile and sensory characterization of Tempranillo wines aged in Quercus alba oak barrels of different geographical origins in USA
Feng, Zhaochi
Red wine
Aroma
Forest
Quercus alba
title_short Volatile and sensory characterization of Tempranillo wines aged in Quercus alba oak barrels of different geographical origins in USA
title_full Volatile and sensory characterization of Tempranillo wines aged in Quercus alba oak barrels of different geographical origins in USA
title_fullStr Volatile and sensory characterization of Tempranillo wines aged in Quercus alba oak barrels of different geographical origins in USA
title_full_unstemmed Volatile and sensory characterization of Tempranillo wines aged in Quercus alba oak barrels of different geographical origins in USA
title_sort Volatile and sensory characterization of Tempranillo wines aged in Quercus alba oak barrels of different geographical origins in USA
dc.creator.none.fl_str_mv Feng, Zhaochi
Martínez-Lapuente, Leticia
Ayestarán, Belén
Guadalupe, Zenaida
author Feng, Zhaochi
author_facet Feng, Zhaochi
Martínez-Lapuente, Leticia
Ayestarán, Belén
Guadalupe, Zenaida
author_role author
author2 Martínez-Lapuente, Leticia
Ayestarán, Belén
Guadalupe, Zenaida
author2_role author
author
author
dc.contributor.none.fl_str_mv Gobierno de La Rioja
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Red wine
Aroma
Forest
Quercus alba
topic Red wine
Aroma
Forest
Quercus alba
description Recent studies have shown the effect of barrel aging on the wine aroma composition not only depend on the wood specie but also on the geographical origin of the wood. However, there are no studies on the effect of oak barrels from different areas of the USA. Therefore, the aim of this work was to age Tempranillo red wines in Quercus alba oak barrels from four different origins of the United States, Missouri (M), Ohio (O), Kentucky (K), and Pennsylvania (P), and to study the volatile composition and olfactory attributes of the wines after 6 and 12 months of aging. Data revealed that the different origins produced wines with very different aromatic profile, especially after 6 months of aging. Wines aged 6 months in M and P barrels showed the highest Odour Activity Value (OAV) and highest concentrations of volatile compounds related to floral, fruity aromas, and wood-related compounds. Wines aged 12 months in M barrels maintained the highest OAV of wood aromas, high contents of acetates, furanic compounds and vanillin, and the highest contents of ethyl esters, γ-lactones, β-methyl-γ-octalactones and eugenol. Wines aged 12 months in M and K were the best valued in terms of global aromatic perception.
publishDate 2023
dc.date.none.fl_str_mv 2023
2023
2023
2023
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/10261/337371
url http://hdl.handle.net/10261/337371
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv The underlying dataset has been published as supplementary material of the article in the publisher platform at http://dx.doi.org/10.1016/j.lwt.2022.114328
http://dx.doi.org/10.1016/j.lwt.2022.114328
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 Academic Press
Elsevier
publisher.none.fl_str_mv Academic Press
Elsevier
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
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