Wine aging in barrels is carried out to increase stability and achieve more complex aromas. In the last few years, however, the practice of macerating wine with small fragments of toasted oak (chips) has become increasingly common. This conveys similar tastes, aromas, and wooden notes to the wine as those obtained with traditional barrel aging, but much faster and at a fraction of the cost. Without proper regulation, this could lead to fraud if wine macerated with chips is offered as barrel aged wine. In the present study, 75 volatile compounds have been determined by applying gas chromatography–mass spectrometry (MS) and flame ionization detection (FID). It has been found that compounds directly related to the wood have greater discriminative power for telling apart wines aged in barrels from those macerated with oak fragments, but no single compound permits flawless classification. Therefore, we have studied the effect of the addition of oak fragments of different origins, different oak types, different formats and subjected to different toasting processes on a set of 231 samples from 6 Spanish Denominations of Origin wines (DOs), and compared them to those same wines aged in oak barrels. In light of the results, we have developed a set of criteria which allows distinguishing with high degree of accuracy between wines which have been aged in barrels and those macerated with oak fragments. The application of these criteria to different wines allows correct classification in over 90% of cases

No abstract

En el marco del proyecto VALOVITIS (Programa POCTEFA 2014-2020) de identificación y evaluación de variedades minoritarias en el Piedemonte Pirenaico, se está trabajando y sometiendo a estudio la variedad PARREL. Tras los resultados obtenidos en sucesivas campañas de vendimia y vinificación semi-industrial, la variedad Parrel destaca como una de las variedades autóctonas de la región de Aragón con mayor potencial para su posterior desarrollo comercial atendiendo a sus propiedades agronómicas, enológicas a su resistencia a enfermedades como el oídio y a su capacidad de adaptación a condiciones climáticas continentales caracterizadas por elevadas oscilaciones térmicas a lo largo del año.

No abstract

To To characterize terroir units that express the interaction between the vine and the geographical environment it is necessary to study the oenological parameters of each terroir. Nevertheless, this study presents many difficulties if the number of areas to study it is huge as it was the case of the zoning of DOP Campo de Borja. Grape analyses during harvest are expensive and give limited information. At the same time, fermentations in small-volume containers are difficult to control and introduce factors that are not directly related to the geographical environment. These small-scale fermentations can distort the link between the wine and the soil giving inaccurate results. In the project for the zoning of the DOP Campo de Borja has been used a new simple method which consists in vinification mistela. This new method consisted on producing a wine spirit directly from the grapes but without alcoholic fermentation. Therefore, with this new methodology of making mistelas, an wine produced without fermentation, was possible to obtain the contribution of the terroir of the DOP Campo de Borja to the composition of the grape and, consequently to the wines