Laura Gallego

Aging markers from bottled red wine aged with chips, staves and barrels.

This paper shows the results of the experiments carried on Spanish red wines aged through alternative as well as traditional oak barrel systems, i.e., chips stainless steel tanks and staves stainless steel tanks, at the same time and under the same conditions. Wine aging through wood pieces is not accepted as an enological practice by the European Union and, in fact, it is considered a fraud. It is, then, of a great interest to identify those parameters able to establish the aging technique that had been used in a wine ready to be consumed. With this idea in mind, the development of the same wine has been studied while aging for 3 years in three different systems. During the first six aging months wines stored with staves obtained characteristics that were halfway between wines treated with chips and those aged in barrels. However, as wood contact period length increased so did the differences between wines stored in traditional and alternative systems (either with staves or chips). These differences grew during the bottling period, so that after a 2-year bottling period wines from the three systems became different enough to tell them apart. Discriminant analysis of the variables studied made it possible to establish these differences. The most meaningful variables were yellow colour component, anthocyanins (cyanidin-3-glucoside, vitisin A and sum of pcoumaryl derivates), vanillin acid, protocachuic aldehyde and epicatechin.

Micro-oxygenation strategy depends on origin and size of oak chips or staves during accelerated red wine aging

The practice of wine aging in stainless steel tank involves storing wine in contact with wood and dosing it with small oxygen quantities in order to obtain a final wine more stable in time and with the same characteristics of barrel-aged wines. Oxygen dosing is a key factor and, to achieve a correct development of wine, needs to be applied according to wine necessities and to the kind of wood chosen. This paper shows the results obtained from the study of oxygen required by a same wine aged in tanks with different alternative products (chips and staves) made of American (Q. alba), French (Q. petraea) and Spanish oak (Q. pyrenaica), with a strategy of micro-oxygenation as required. The results indicate that the size and origin of the wood used determine the oxygen management during the process. In fact, wine treated with big pieces (staves) consumes more oxygen and, with regard to wood origin, wine aged with French oak (Q. petraea) products needs of a higher oxygen dosage.

Phenolic compounds and sensorial characterization of wines aged with alternative to barrel products made of Spanish oak wood (Quercus pyrenaica Willd.)

Wood of Quercus pyrenaica has suitable properties for the wine ageing process. However, the forest available for the barrel making from this particular type of tree is very limited. Nevertheless, it is highly advisable to use this kind of wood in order to manufacture alternative oak products. This study presents the results of ageing the same red wine using different pieces of wood (chips and staves) of Spanish oak (Q. pyrenaica), American oak (Quercus alba) and French oak (Quercus petraea) in conjunction with small, controlled amounts of oxygen. In addition, the phenolic parameters, colour and sensory analysis point out that wines aged with Q. pyrenaica pieces have similar enological characteristics to those aged with American or French oak pieces of wood (chips and staves). Furthermore, the total oxygen consumed and its relation with sensory properties also has been studied in this article in order to know how the oxygen behaves in these processes. Besides, it is going to put forward the fact that chips and staves from Q. pyrenaica oak are suitable for the ageing of red wines and better considered than American or French ones, showing higher aromatic intensity, complexity, woody, balsamic and cocoa. Finally, the tasters valued highly the wines with staves, pointing out its flavour and roundness in mouth.

Determination of low-molecular mass phenols in red wines: the influence of chips, staves and micro-oxygenation aging tank.

The aim of this study is to assess the use of polymeric cartridges with diode array detection to extract the main low-molecular mass phenolic compounds from red wine samples. This method expanded and improved permitted to quantify 20 compounds in red wines made and aged under different conditions. These conditions included aging in barrels and in tanks with chips or staves as well as micro-oxygenation. The study of wine development during its wood storage period and the compounds transferred from the wood to the wine during this period provide useful important information concerning the impact of wine aging methods on the chemical makeup of the resulting wines. The main compounds that differentiated wine aging systems were identified to be 5-hydroxymethyl-2 furaldehyde, gallic acid, p-hydroxybenzoic aldehyde, syringic acid and sinapic acid.