Volatile composition of Pedro Ximénez and Muscat sweet Sherry wines from sun and chamber dried grapes: a feasible alternative to the traditional sun-drying

Abstract

Sweet Sherry wines from Pedro Ximénez and Muscat sun and chamber-dried grapes during vintages 2009 and 2010 were aged in American oak wood for 12 months. Their volatile content was periodically analyzed using SBSE-GC-MS. Cluster analysis and principal component analysis demonstrated that the volatile compounds considered can be used to detect grape variety and vintage. Principal component analysis for each grape variety, clearly differentiated aging time and vintage. Drying type was the least significant factor. Sweet wines produced using chamber driers were from Pedro Ximénez and Muscat grapes provides similar in volatile constituents as those produced by traditional process.

Effect of the type of wood used for ageing on the volatile composition of Pedro Ximénez sweet wine

“…It can be observed that wood‐derived compounds such as eugenol, trans‐ whiskeylactone, benzaldehyde or 5‐methyl‐2‐furaldehyde, amongst others, significantly increased their concentration during their ageing process. Similar results were obtained in other studies when PX was aged in American oak wood . Other compounds that are not typically released by wood, such as isobutyl acetate or isobutanol, also increased their concentrations during the ageing process.…”

“…Similar results were obtained in other studies when PX was aged in American oak wood. [17][18][19] Other compounds that are not typically released by wood, such as isobutyl acetate or isobutanol, also increased their concentrations during the ageing process. This could be explained by concentration processes due to the evaporation of water through wood pores.…”

“…[10][11][12][13][14][15][16] The type of wood used in PX ageing is usually American oak 1-3 ; however, the use of different types of wood can be expected to lead to significant differences in the volatile content of aged wines. Previous studies have examined the volatile content of sweet PX wines after ageing in American oak, [17][18][19] although the investigation of other types of wood, such as French oak, Spanish oak or chestnut, has never been conducted with regard to the ageing of this type of sweet wine. The present study aimed to investigate the volatile content of sweet PX wines aged in American, French, Spanish and chestnut oak barrels using stir bar sorptive extraction gas chromatography-mass spectrometry (SBSE-GC-MS) to determine the viability of different woods for ageing, as well as to determine the influence of ageing time and wood toasting characteristics.…”

Use of Sensory Analysis to Investigate the Influence of Climate Chambers and Other Process Variables in the Production of Sweet Wines

“…This clear differentiation regarding ageing time corresponded to the discrimination observed for the same samples regarding the volatile composition [26]. Thus, the results obtained by means of When the wines are represented on this same plane, it can be seen that those wines, which were aged without any contact with oak (S) presented the lowest values for PC2, that is to say, they exhibited high intensity levels of citric notes, a typical character of Muscat wines when kept under these ageing conditions.…”

“…Research studies on Pedro Ximénez and Muscat sweet musts and wines made from grapes dried both under sunlight and within climate chambers with forced ventilation can be found in the literature [21][22][23][24][25][26], however, no studies have been found to comprise the subsequent optimization of the whole process, namely, fermentation conditions, ageing method and evolution of the product under wood contact.…”