Differentiation of barrel-aged wines according to their origin, variety, storage time and enological parameters using fermentation products

  1. Garde-Cerdán, T. 1
  2. Lorenzo, C. 1
  3. Carot, J.M. 2
  4. Esteve, M.D. 2
  5. Climent, M.D. 2
  6. Salinas, M.R. 1
  1. 1 Universidad de Castilla-La Mancha
    info

    Universidad de Castilla-La Mancha

    Ciudad Real, España

    ROR https://ror.org/05r78ng12

  2. 2 Universidad Politécnica de Valencia
    info

    Universidad Politécnica de Valencia

    Valencia, España

    ROR https://ror.org/01460j859

Revista:
Food Control

ISSN: 0956-7135

Año de publicación: 2009

Volumen: 20

Número: 3

Páginas: 269-276

Tipo: Artículo

SCOPUS: 2-s2.0-54049124591 GOOGLE SCHOLAR

Otras publicaciones en: Food Control

Resumen

The aim of this paper was to study the presence of fermentation products in quality Spanish wines aged in oak barrels. Two hundred and forty Spanish wines aged in barrels were analyzed and statistically treated for differentiation according to their origin, variety, storage time, and enological parameters. The results showed that the alcoholic degree of wines increased with ageing time, and geographical areas could also be differentiated by the alcoholic degree. Moreover, we observed a higher alcoholic degree in wines from the area with the lowest annual rainfall, regardless of storage time. A relation was also observed between the content of fermentation products of wines and the alcoholic degree and total acidity, although the varietal factor and ageing time modulate the concentration of these compounds. Thus, wines elaborated with Cabernet Sauvignon presented the highest concentrations of esters, while those with Cencibel had the highest concentrations of fatty acids. Wines that were aged the longest in barrels had higher concentrations of ethyl esters of organic acids, so they can be considered markers of ageing. © 2008 Elsevier Ltd. All rights reserved.