Volatile compounds and sensorial characterisation of red wine aged in cherry, chestnut, false acacia, ash and oak wood barrels

  1. Fernández De Simón, B. 1
  2. Martínez, J. 3
  3. Sanz, M. 2
  4. Cadahía, E. 1
  5. Esteruelas, E. 2
  6. Muñoz, A.M. 2
  1. 1 Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria
    info

    Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria

    Madrid, España

    ROR https://ror.org/011q66e29

  2. 2 I+D+I Industrial Tonelera Navarra S.L. (INTONA), 31522 Monteagudo, Navarra, Spain
  3. 3 Instituto de Ciencias de la Vid y del Vino
    info

    Instituto de Ciencias de la Vid y del Vino

    Logroño, España

    ROR https://ror.org/01rm2sw78

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Revista:
Food Chemistry

ISSN: 0308-8146

Año de publicación: 2014

Volumen: 147

Páginas: 346-356

Tipo: Artículo

DOI: 10.1016/J.FOODCHEM.2013.09.158 SCOPUS: 2-s2.0-84886168704 WoS: WOS:000328521900052 GOOGLE SCHOLAR

Otras publicaciones en: Food Chemistry

Resumen

The wood-related volatile profile of wines aged in cherry, acacia, ash, chestnut and oak wood barrels was studied by GC-MS, and could be a useful tool to identify the wood specie used. Thus, 2,4-dihydroxybenzaldehyde in wines aged in acacia barrels, and ethyl-2-benzoate in cherry barrels could be used as chemical markers of these wood species, for authenticity purposes. Also, the quantitative differences obtained in the volatile profiles allow a good classification of all wines regarding wood species of barrels, during all aging time, and they contributed with different intensities to aromatic and gustative characteristics of aged wines. Wines aged in oak were the best valuated during all aging time, but the differences were not always significant. The lowest scores were assigned to wines aged in cherry barrels from 6 months of aging, so this wood could be more suitable in short aging times. © 2013 Elsevier Ltd. All rights reserved.