Effect of Grain Type and Toasting Conditions of Barrels on the Concentration of the Volatile Substances Released by the Wood and on the Sensory Characteristics of Montepulciano d'Abruzzo

Abstract

We report the results of an aging trial of Montepulciano d'Abruzzo D.O.C. wine in commercially available oak barrels that differed in the type of wood grain (extra fine and fine) and cooperage toasting conditions: medium (EVM), light (EVL), medium for a shorter time (CM), and, finally, a single short-time pretoasting stage at high temperature (ExpT). The chemical-physical composition, the volatile substances released by the wood, and the sensory characteristics of wines after 6 and 12 mo of aging were monitored. The differences observed were mainly in the concentration of volatile substances and the olfactory characteristics of the wines. The volatile compounds that could distinguish among the wines were the cis isomer of beta-methyl-gamma-octalactone, the ratio between cis and trans octalactone, vanillin, cyclotene, maltol, 5-methyl guaiacol, and the furfuryl compounds. The concentration of cis octalactone was influenced by the type of grain of the wood, while the cis/trans octalactones ratio varied depending on the toasting conditions used in the production of the barrels (the highest concentration was in EVL). In particular, the length of time (EVM compared with CM) and the temperature (EVM compared with EVL) of the toasting process influenced the concentration of vanillin, furfuryl alcohols, cis octalactone, and 5 methyl guaiacol. Among the olfactory descriptors, statistically significant differences were detected in the notes of caramel, toasty, spicy, green pepper, coconut, and wood.

Characterization and Evolution of Volatile Compounds of Cabernet Sauvignon Wines from Two Different Clones during Oak Barrel Aging

“…Meanwhile, oxidation, condensation, hydrolysis, and esterification also happen during the wine aging process, potentially resulting in the formation of many new volatile compounds, and these compounds can improve the aromatic complexity of wine [ 31 ]. It is known that oak barrel type and toasting level are two important factors that impact wine aging performance [ 32 , 33 ]. It has been reported that a short aging process can release the limited volatiles from the oak barrel to the wine matrix, which does not effectively improve wine aging features.…”

Oak Wood Volatiles Impact on Red Wine Fruity Aroma Perception in Various Matrices

“…This may be explained by the increase in complexity and the differences in concentrations of the volatile components, particularly esters . Previous studies have highlighted that the increase in toasting process led to an accentuation of the perception of woody, vegetative, caramel, spicy, coconut, and smoky notes. , Some authors also observed a significant negative correlation between the presence of oak wood and the perception of fruity notes in various red wines…”

Differences in xylovolatiles composition between chips or barrel aged wines

“…The method proposed by Bosso et al, 2008 was used, but with the following changes: 1-heptanol (250 μL of 54.73 mg/L) and 3,4-dimetylphenol (250 μL of 50 mg/L) were added as internal standards to 25 mL of wine, then water was added to reduce the concentration of alcohol to less than 5 %. SPE cartridges were activated with 5 mL of dichloromethane, 5 mL of methanol and 5 mL of ultrapure water in succession without drying the cartridges between each passage.…”

“…Oenological results are influenced by a wide variety of factors, such as size of chips, infusion time, toasting degree, wood type and the wine's extractive capacity. Similarly, traditional refinement in wooden containers can give different results depending on factors, such as contact time of the wine, the use of new or used barrels, the period and frequency of any batonnage, and the possibility of using containers of different sizes (barriques, tonneaux and larger barrels) (Bosso et al, 2008;Gutiérrez Afonso, 2002;Ortega-Heras et al, 2010). Therefore, discriminating wines that have been obtained using one refinement technique instead of another is particularly challenging due to the multiplicity of variables involved.…”