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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

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