Macrowine 2021
IVES 9 IVES Conference Series 9 Effect of quercus alba oak barrels from different forest on the volatile composition of Tempranillo wines

Effect of quercus alba oak barrels from different forest on the volatile composition of Tempranillo wines

Abstract

AIM: The species and origin used for red wine oak aging determines the physiological composition of the wood and thus the finished wines. In America, oak is grown primarily in the states of Virginia, Missouri, Kentucky, Oregon, Ohio, Minnesota, Wisconsin and California. The aim of this study is to analyze how the choice of barrels made with Quercus Alba oak from different geographic areas of the United States (Missouri, Kentucky, Ohio and Pennsylvania) influences the volatile composition of the Tempranillo wines.

METHODS: In this study, three different Tempranillo wines were aged for 6 months in new 225-liter American oak barrels (medium toast degree) from different forest of the United States: Missouri, Kentucky, Ohio and Pennsylvania. These barrels were made by the Toneleria Murua in 2018 and the experiences were carried out in three wineries of the D.O.Ca Rioja. Samples were taken when wine was introduced into the barrel, and after 6 months of aging. The volatile compounds of the wines were quantified by gas chromatography with a mass detector (GC-MS) after liquid-liquid extraction of the volatile fraction as described by Oliveira et al. (2008).

RESULTS: The different oak origins did not affect the total content of the volatile families of C6 alcohols, acetates, volatile acids, lactones, carbonyl compounds and volatile phenols. On the contrary, the wines aged on oak from Pennsylvania showed significantly higher values of higher alcohols and ethyl esters. Regarding the individual compounds, wines aged on Pennsylvania barrels showed higher concentrations of whisky lactones. 

CONCLUSIONS

The results obtained in the present study could help for selecting the oak origin that best suited to the different wines.

DOI:

Publication date: September 14, 2021

Issue: Macrowine 2021

Type: Article

Authors

Zhao Feng

Institute of Grapevine and Wine Sciences (ICVV), Logroño, Spain,Leticia MARTÍNEZ-LAPUENTE, Institute of Grapevine and Wine Sciences (ICVV), Logroño, Spain  Zenaida GUADALUPE, Institute of Grapevine and Wine Sciences (ICVV), Logroño, Spain  Belén AYESTARÁN, Institute of Grapevine and Wine Sciences (ICVV), Logroño, Spain

CONTACT THE AUTHOR

Keywords

oak in wine aging, origin, aromatic compounds

Citation

Related articles…

Vine environment interaction as a method for land viticultural evaluation. An experience in Friuli Venezia Giulia (N-E of Italy)

For a long time environment was known as one of the most important factors to characterize the quality of wines but at the same time it appears very difficult to distinguish inside the “terroir” the role of the single factor. These remarks partially explain why methods for viticultural evaluation are often quite different (Amerine et al., 1944; Antoniazzi et al., 1986; Asselin et al., 1987; Astruc et al., 1980; Bonfils, 1977; Boselli, 1991; Colugnati, 1990; Costantinescu, 1967; Costantini et al., 1987; Dutt et al., 1981; Falcetti et al., 1992; Fregoni et al., 1992; Hidalgo, 1980; Intrieri et al., 1988; Laville, 1990; Morlat et al., 1991; Scienza et al., 1990; Shubert et al., 1987; Turri et al., 1991).

Double success of combining technical management with low pesticide inputs in the vineyard to obtain PDO wines in France

Viticulture is a major contributor to the antagonism of positive reputation and negative environmental impacts of agriculture. Vine contributes to structure landscape in the world, resulting, for example, in the delimitation of protected designations of origin (PDO). PDO vine is currently subject to the double challenge of sustainability and climate change adaptation. As vine is very sensitive to diseases and pests, vine requires a high use of pesticides to achieve its quality and yield goals. This high need for pesticides is the most important negative impact of environmental components.

Influence of pedoclimatic factors during berry ripening in Burgundy

Berry composition at ripeness can be explained by many factors. This study was carried out from 2004 through 2011 in a 60 block network in the Yonne region, Burgundy.

Nitrogen partitioning among vine organs as a consequence of cluster thinning

Agroscope is investigating the impact of yield on nitrogen (N) partitioning in grapevine and on must composition. The mechanism of N assimilation

Characterizing the molecular basis of the differences in aromatic precursors found in commercial clones of Vitis vinifera cv. Tannat

Uruguay is known for the production of Tannat wines, which is a neutral variety from an aroma point of view, but capable of providing aromatic precursors that are of interest in the production of wines for ageing. The main aromatic precursors present are glycosidic compounds and carotenoids. The contribution of carotenoid degradation by-products such as norisoprenoids to wine aroma is fundamental, as they are associated with pleasant aroma descriptors and very low olfactory perception thresholds. Several factors have been shown to influence carotenoid concentrations in grapes, such as cultivar, climatic conditions, viticultural region, plant water status, exposure to sunlight and ripening stage.

Macrowine 2021
IVES 9 IVES Conference Series 9 Effect of quercus alba oak barrels from different forest on the volatile composition of Tempranillo wines

Effect of quercus alba oak barrels from different forest on the volatile composition of Tempranillo wines

Abstract

Content of the article

References

Section for all references

DOI:

Publication date: September 14, 2021

Issue: (ex: Issue: Terclim 2023)

Type: typeofpublication

Authors

author1, author2, author3

Presenting author

Description

List of affiliations ¹ ² ³

Contact the author

Email address (with mailto: link)

Keywords

List of different keywords (keyword1, keyword2, keyword3)

Tags

Citation

Related articles…

Development of a new method for detecting acetic acid bacteria in wine

The presence of acetic acid bacteria in wine can lead to the appearance of acetic acid at concentrations above the perception threshold, causing the wine rejection by the consumer. During the winemaking process, avoiding the presence of acetic acid bacteria is very difficult, as there is always a residual population accompanying the wine[1], and the problem arises with the significant development of these microorganisms that metabolizes large amounts of acetic acid.
The concern of wineries to control the presence of acetic acid bacteria in wines during their conservation is due to the absence of simple and effective analyses that allow the detection of these microorganisms in the initial stages.

Investigation of VvDXS function and its effects on muscat flavor levels

In the present study the connection between the positional candidate gene VvDXS and muscat flavor was evaluated by investigating the expression profiles in the berries from a Muscat-type cultivar and a neutral cultivar and its nucleotide diversity of full ORF on grapevine accessions.

«Nektar» -the new red variety wine grape aromatic high quality

The multi-annual study of the International Genetic Bank of the Grape Vine has shown that red varieties are enough, but the red varieties that produce high-quality red wine are minimal.

Techniques for sunburn reduction in bunches in Vitis vinifera L. cv. Graciano

Sunburn results from a combination of excessive photosynthetically active radiation (PAR) and UV radiation and temperature that can be exacerbated by other stress factors such as water deficit. Sunburn is a physiological disorder that affects the visual and organoleptic properties of grapes. The appearance of brown and necrotic spots severely affects the commercial value of the fruit, and in extreme cases, significantly decreases yield. This damage occurs with some frequency in sensitive varieties such as Graciano.

Island and coastal vineyards in the context of climate change

Aim: The notion of “terroir” enables the attribution of distinctive characteristics to wines from the same region. Climate change raises issues about viticulture, especially the growth of the vines and even more importantly the economic situation of actual wine-growing regions (Schultz and Jones 2010; Quénol 2014). Several studies have addressed the impacts of climate change on viticulture in