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

Abstract

BACKGROUND The present study investigated the volatile composition of a Pedro Ximénez sweet wine that had been aged in barrels made of different types of wood (Spanish oak, French oak, American oak and chestnut) and subjected to different degrees of toasting (medium toasting and intense toasting). The analyses were carried out using stir bar sorptive extraction gas chromatography–mass spectrometry after validation of the matrix in this case. RESULTS Good values of linearity, precision, limits of detection and limits of quantification were obtained for the 36 compounds studied, six of which were identified for the first time in Pedro Ximénez (propyl acetate, cis‐3‐hexenyl acetate, benzyl acetate, guaiacol, trans‐whiskeylactone and 4‐ethylguaiacol). The volatile composition of the samples varied as the ageing process progressed, and higher volatile concentrations were obtained in samples aged in barrels that had been intensely toasted compared to in those with medium toasting. A multivariate statistical study allowed the samples to be correctly classified according to ageing time, wood toasting and the type of wood used for ageing. CONCLUSION The organoleptic analysis performed on the Pedro Ximénez sweet wine samples resulted in differences between the wines aged in the different types of wood during the early weeks of ageing, and scarce differences towards the end of the study period. At the end of the process, all of the wines were better valued and wines aged in medium toasted barrels were the best rated by the panel of judges for all four woods under investigation. This fact could indicate the suitability of alternative woods for the ageing of Pedro Ximénez sweet wines. © 2020 Society of Chemical Industry

Evaluation of Volatile Compounds during Ageing with Oak Chips and Oak Barrel of Muscat Ottonel Wine

“…The molecule size of water being smaller compared to other compounds, the water passed through wood pores (barrel or chips) more easily. The increased concentration of some compounds during ageing, might be due evaporation of the water [46]. Increasing of some esters during ageing (barrel or chips) was also previously reported [28,47,48].…”

The Fingerprint of Fortified Wines – From the Sui Generis Pro-duction Processes to the Distinctive Aroma

“…According to Simón et al [64] Spanish oak is suitable to age red wine as it provides intermediate or similar organoleptic features to French and American oaks. Moreover, the concentration of hexyl acetate, ethyl pentanoate and ethyl octanoate responsive to fruity and floral notes of aged Spanish wines decreased with ageing, except for the wines aged in French oak casks, where their concentration along with other VOMs, such as isoamyl acetate and isobutyl acetate, increased during ageing [62].…”

“…1,1-Diethoxyethane, and Z-whisky lactone have also been proposed as potential biological ageing markers, since their concentration increase with the ageing period [60]. Moreover, several studies have been conducted to evaluate the effect of different woods (e.g., wood type, the origin of the wood) on the volatilomic composition and organoleptic properties of these fortified wines [61][62][63]. According to Simón et al [64] Spanish oak is suitable to age red wine as it provides intermediate or similar organoleptic features to French and American oaks.…”

The Fingerprint of Fortified Wines—From the Sui Generis Production Processes to the Distinctive Aroma

“…1,1-Diethoxyethane, and Z -whisky lactone have also been proposed as potential biological ageing markers, since their concentrations increase with the ageing period [ 60 ]. Moreover, several studies have been conducted to evaluate the effect of different woods (e.g., wood type, the origin of the wood) on the volatilomic composition and organoleptic properties of these fortified wines [ 61 , 62 , 63 ]. According to Simón et al [ 64 ], Spanish oak is suitable to age red wine, as it provides intermediate or similar organoleptic features to French and American oaks.…”

“…According to Simón et al [ 64 ], Spanish oak is suitable to age red wine, as it provides intermediate or similar organoleptic features to French and American oaks. Moreover, the concentration of hexyl acetate, ethyl pentanoate, and ethyl octanoate responsive to fruity and floral notes of aged Spanish wines decreased with ageing, except for the wines aged in French oak casks, where their concentrations, along with other VOMs, such as isoamyl acetate and isobutyl acetate, increased during ageing [ 62 ].…”