terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Toasting and grain effect on Tempranillo red wine aged in Quercus petraea barrels

Toasting and grain effect on Tempranillo red wine aged in Quercus petraea barrels

Abstract

The barrel-making process is widely recognized as a crucial practice that affects the composition of barrel-aged wine. After the drying process, the staves are considered ready for barrel assembly, which includes the processes of bending and toasting the barrel structure. Toasting is considered one of the most critical stages in determining the physical and chemical composition of the staves, which can influence the chemical and sensory composition of the wine aged in barrels made from them [1]. The type of grain is of great importance and is one of the criteria used in cooperages when choosing the wood used for barrels. This parameter depends on the botanical and geographical origin of the trees. Grain refers to the size and regularity of the tree’s annual growth rings [2].

The aim of this study was to analyse the effect of toasting (Light Toasting – TL, Medium Toasting – TM and Medium-Long Toasting – TML) and grain (Standard Grain – GE and Extra Fine Grain – GX) on the volatile compounds of Tempranillo red wines aged in new 225 L Quercus petraea barrels with different toasting and grain types. Tempranillo red wine was made using the traditional red vinification method at Bodegas Ramón Bilbao S.A. Volatile compounds were analysed by gas chromatography-mass spectrometry (GC-MS) after extraction by liquid–liquid.

There are already studies on the influence of toasting in red wines, but very few that have evaluated the effect of grain and less that have evaluated the influence of these two parameters together in red wines aged in oak barrels, as is the case here. Therefore, it is considered that this study may prove to be novel.

References

  1. Navarro, M.; Kontoudakis, N.; Gómez-Alonso, S.; García-Romero, E.; Canals, J.M.; Hermosín-Gutíerrez, I.; Zamora, F. Influence of the Botanical Origin and Toasting Level on the Ellagitannin Content of Wines Aged in New and Used Oak Barrels. Food Research International 2016, 87, 197–203, doi:10.1016/J.FOODRES.2016.07.016.
  2. Zamora, F. Barrel Aging; Types of Wood. In Red Wine Technology; Elsevier, 2018; pp. 125–147 ISBN 9780128144008. 

DOI:

Publication date: October 13, 2023

Issue: ICGWS 2023

Type: Poster

Authors

Mikel Landín Ross-Magahy1, Ekhiñe Garaigordobil2, Samuel Mateo2, Feng Zhao2, Leticia Martínez-Lapuente2 and Belén Ayestarán2, Zenaida Guadalupe2

Instituto de Ciencias de la Vid y el Vino (Universidad de La Rioja, Gobierno de La Rioja, CSIC), Spain

Contact the author*

Keywords

toasting effect, Grain effect, red wine, oak barrels, ageing, Quercus petraea

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Lipids at the crossroads of protection: lipid signalling in grapevine defence mechanisms

Understanding grapevine molecular processes and the underlying defence responses is vital for developing sustainable disease control strategies. Lipid signalling pathways, involving the synthesis and degradation of lipid molecules, have emerged as a key regulator in plant defence against pathogens. This study aims to elucidate the role of fatty acids and lipid signalling in grapevine’s defence response to P. viticola infection. The expression of lipid metabolism-related as well as lipid signalling genes was analysed, by qPCR, in three grapevine genotypes: Chardonnay (susceptible), Regent (tolerant) with Rpv3-1 resistance loci, and Sauvignac (resistant) harbouring a pyramid of Rpv12 and Rpv3-1 resistance loci.

Read More

Metatranscriptomic analysis of “aszú” berries: the potential role of the most important species of the grape microbiota in the aroma of wines with noble rot

Botrytis cinerea has more than 1200 host plants and is one of the most important plant pathogens in viticulture. Under certain environmental conditions, it can lead to the development of a noble rot, which results in a specific metabolic profile, altering physical texture and chemical composition. The other microbes involved in this process and their functional genes are poorly characterised. We have generated metatranscriptomic [1,2] and DNA metabarcoding data from three months of the Furmint grape variety, representing the four phases of noble rot, from healthy berries to completely dried berries.

Read More

Response of red grape varieties irrigated during the summer to water availability at the end of winter in four Spanish wine-growing regions: berry phenolic composition

Water availability is the most limiting factor for vineyard productivity under Mediterranean conditions. Due to the effects caused by the current climate change, wine-growing regions may face serious soil moisture conservation problems, due to the lower water retention capacity of the soil and higher soil irradiation. The aim of this work was to evaluate the effects of soil recharge irrigation in pre-sprouting and summer irrigation every week (30 % ETo) from the pea size state until the end of ripening (RP) compared to exclusively summer irrigation every week (R) in the same way that RP, on berry phenolic composition at harvest.

Read More

INTEGRAPE guidelines and tools: an effort of COST Action CA17111

INTEGRAPE was a European interdisciplinary network for “data integration to maximize the power of omics for grapevine improvement” (CA17111, https://integrape.eu/), funded by the European COST Association from September 2018 to 2022. This Action successfully developed guidelines and tools for data management and promoted the best practices in grapevine omics studies with a holistic future vision of: “Imagine having all data on grapevine accessible in a single place”.

Read More

Energy partitioning and functionality of photosystem II in water-stressed grapevines during heatwaves revealed by continuous measurements of chlorophyll fluorescence

The increased intensity and frequency of heatwaves, coupled with prolonged periods of drought, are a significant threat to viticulture worldwide. During these conditions the more exposed leaves can show visible symptoms of heat damage. We monitored the functionality of photosystem II (PSII) in the field to better understand the impact of heatwaves on canopy performance. A factorial experiment was established in summer 2023 using Shiraz grapevines in the Barossa valley of South Australia, involving water-stressed and well-watered vines.

Read More