Comparative study of volatile substances and ellagitannins released into wine by <i>Quercus pyrenaica</i>, <i>Quercus petraea</i> and <i>Quercus alba</i> barrels
The aim of this work was to study the cooperage potential of the oak species Quercus pyrenaica, which is widespread throughout the Iberian Peninsula. A red wine of 2016 vintage was aged in new barrels made from Quercus pyrenaica, Quercus petraea and Quercus alba for 12 months. This process was rep...
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| Format: | Article |
| Language: | English |
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International Viticulture and Enology Society
2022-08-01
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| Series: | OENO One |
| Subjects: | |
| Online Access: | https://oeno-one.eu/article/view/5551 |
| _version_ | 1828422039826857984 |
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| author | Gombau Jordi Pedro Cabanillas Adela Mena José Pérez-Navarro Jaume Ramos Agustí Torner Francesca Fort Sergio Gómez-Alonso Esteban García-Romero Joan Miquel Canals Fernando Zamora |
| author_facet | Gombau Jordi Pedro Cabanillas Adela Mena José Pérez-Navarro Jaume Ramos Agustí Torner Francesca Fort Sergio Gómez-Alonso Esteban García-Romero Joan Miquel Canals Fernando Zamora |
| author_sort | Gombau Jordi |
| collection | DOAJ |
| description |
The aim of this work was to study the cooperage potential of the oak species Quercus pyrenaica, which is widespread throughout the Iberian Peninsula. A red wine of 2016 vintage was aged in new barrels made from Quercus pyrenaica, Quercus petraea and Quercus alba for 12 months. This process was repeated with a similar red wine from the subsequent vintage using the same barrels in order to compare the performances of the new Q. pyrenaica barrels and Q. pyrenaica barrels that had been used for one year with equivalent Q. petraea and Q. alba barrels. The results indicate that Q. pyrenaica releases levels of β-methyl-γ-octalactone similar to those released by Q. alba and clearly higher than Q. petraea, whereas it releases levels of ellagitannins similar to Q. petraea and clearly higher than Q. alba. These data indicate that Q. pyrenaica is more similar to American oak from an aromatic point of view, since it provides mainly coconut notes, but is more similar to French oak in terms of wine structuration. Moreover, based on the preferences of a trained panel, the wines aged in the Q. pyrenaica barrels were ranked in second position, just behind the wines aged in the Q. petraea barrels and ahead of those aged in the Q. alba barrels. Consequently, Q. pyrenaica seems to have characteristics midway between the two most commonly used oak species for cooperage, confirming its high potential in this regard.
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| first_indexed | 2024-12-10T15:42:02Z |
| format | Article |
| id | doaj.art-5eb2940684774432b38d7f7e4e1fdee8 |
| institution | Directory Open Access Journal |
| issn | 2494-1271 |
| language | English |
| last_indexed | 2024-12-10T15:42:02Z |
| publishDate | 2022-08-01 |
| publisher | International Viticulture and Enology Society |
| record_format | Article |
| series | OENO One |
| spelling | doaj.art-5eb2940684774432b38d7f7e4e1fdee82022-12-22T01:43:05ZengInternational Viticulture and Enology SocietyOENO One2494-12712022-08-0156310.20870/oeno-one.2022.56.3.5551Comparative study of volatile substances and ellagitannins released into wine by <i>Quercus pyrenaica</i>, <i>Quercus petraea</i> and <i>Quercus alba</i> barrels Gombau Jordi0Pedro Cabanillas1Adela Mena2José Pérez-Navarro3Jaume Ramos4Agustí Torner5Francesca Fort6Sergio Gómez-Alonso7Esteban García-Romero8Joan Miquel Canals9Fernando Zamora10Departament de Bioquímica i Biotecnologia, Facultat d’Enologia de Tarragona, Universitat Rovira i Virgili, C/Marcel.li Domingo s/n, 43007 TarragonaDepartament de Bioquímica i Biotecnologia, Facultat d’Enologia de Tarragona, Universitat Rovira i Virgili, C/Marcel.li Domingo s/n, 43007 TarragonaInstituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de Castilla-La Mancha (IRIAF), IVICAM, Ctra. Toledo-Albacete s/n. 13700, Tomelloso, Ciudad RealUniversidad de Castilla-La Mancha, Instituto Regional de Investigación Científica Aplicada, Campus Universitario s/n, 13071 Ciudad RealBoteria Torner SL. Pol. Ind. La Masia, N-340, Km 1217,5. 08798 Sant Cugat Sesgarrigues, BarcelonaBoteria Torner SL. Pol. Ind. La Masia, N-340, Km 1217,5. 08798 Sant Cugat Sesgarrigues, BarcelonaDepartament de Bioquímica i Biotecnologia, Facultat d’Enologia de Tarragona, Universitat Rovira i Virgili, C/Marcel.li Domingo s/n, 43007 TarragonaUniversidad de Castilla-La Mancha, Instituto Regional de Investigación Científica Aplicada, Campus Universitario s/n, 13071 Ciudad RealInstituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de Castilla-La Mancha (IRIAF), IVICAM, Ctra. Toledo-Albacete s/n. 13700, Tomelloso, Ciudad RealDepartament de Bioquímica i Biotecnologia, Facultat d’Enologia de Tarragona, Universitat Rovira i Virgili, C/Marcel.li Domingo s/n, 43007 TarragonaDepartament de Bioquímica i Biotecnologia, Facultat d’Enologia de Tarragona, Universitat Rovira i Virgili, C/Marcel.li Domingo s/n, 43007 Tarragona The aim of this work was to study the cooperage potential of the oak species Quercus pyrenaica, which is widespread throughout the Iberian Peninsula. A red wine of 2016 vintage was aged in new barrels made from Quercus pyrenaica, Quercus petraea and Quercus alba for 12 months. This process was repeated with a similar red wine from the subsequent vintage using the same barrels in order to compare the performances of the new Q. pyrenaica barrels and Q. pyrenaica barrels that had been used for one year with equivalent Q. petraea and Q. alba barrels. The results indicate that Q. pyrenaica releases levels of β-methyl-γ-octalactone similar to those released by Q. alba and clearly higher than Q. petraea, whereas it releases levels of ellagitannins similar to Q. petraea and clearly higher than Q. alba. These data indicate that Q. pyrenaica is more similar to American oak from an aromatic point of view, since it provides mainly coconut notes, but is more similar to French oak in terms of wine structuration. Moreover, based on the preferences of a trained panel, the wines aged in the Q. pyrenaica barrels were ranked in second position, just behind the wines aged in the Q. petraea barrels and ahead of those aged in the Q. alba barrels. Consequently, Q. pyrenaica seems to have characteristics midway between the two most commonly used oak species for cooperage, confirming its high potential in this regard. https://oeno-one.eu/article/view/5551oak aging<i>Q. pyrenaica</i><i>Q. alba</i><i>Q. petraea</i>volatile substancesellagitannins |
| spellingShingle | Gombau Jordi Pedro Cabanillas Adela Mena José Pérez-Navarro Jaume Ramos Agustí Torner Francesca Fort Sergio Gómez-Alonso Esteban García-Romero Joan Miquel Canals Fernando Zamora Comparative study of volatile substances and ellagitannins released into wine by <i>Quercus pyrenaica</i>, <i>Quercus petraea</i> and <i>Quercus alba</i> barrels OENO One oak aging <i>Q. pyrenaica</i> <i>Q. alba</i> <i>Q. petraea</i> volatile substances ellagitannins |
| title | Comparative study of volatile substances and ellagitannins released into wine by <i>Quercus pyrenaica</i>, <i>Quercus petraea</i> and <i>Quercus alba</i> barrels |
| title_full | Comparative study of volatile substances and ellagitannins released into wine by <i>Quercus pyrenaica</i>, <i>Quercus petraea</i> and <i>Quercus alba</i> barrels |
| title_fullStr | Comparative study of volatile substances and ellagitannins released into wine by <i>Quercus pyrenaica</i>, <i>Quercus petraea</i> and <i>Quercus alba</i> barrels |
| title_full_unstemmed | Comparative study of volatile substances and ellagitannins released into wine by <i>Quercus pyrenaica</i>, <i>Quercus petraea</i> and <i>Quercus alba</i> barrels |
| title_short | Comparative study of volatile substances and ellagitannins released into wine by <i>Quercus pyrenaica</i>, <i>Quercus petraea</i> and <i>Quercus alba</i> barrels |
| title_sort | comparative study of volatile substances and ellagitannins released into wine by i quercus pyrenaica i i quercus petraea i and i quercus alba i barrels |
| topic | oak aging <i>Q. pyrenaica</i> <i>Q. alba</i> <i>Q. petraea</i> volatile substances ellagitannins |
| url | https://oeno-one.eu/article/view/5551 |
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