Zhao Feng, Leticia MARTÍNEZ-LAPUENTE, Zenaida GUADALUPE, Belén AYESTARÁN
Institute of Grapevine and Wine Sciences (ICVV), Spain
Email contact: albertozhaofeng@hotmail.com
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.
References:
Oliveira, J.M.; Oliveira, P.; Baumes, R.L.; Maia, O. (2008). Changes in aromatic characteristics of Loureiro and Alvarinho wines during maturation. Journal of Food Composition and Analysis, 21, 695-707
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150 Zhao Feng Poster macrowine 2021
