Identification, quantification, and sensory profile of esters and alcohols of a Mexican red Merlot wine comparing barrel ageing with wood chips, using a multivariable analysis

Abstract

Using new technologies, such as wood chips, lead to carry out studies that involve sensory descriptors and the associated chemical compounds, in order to increase understanding of the reactions that occur in such a complicated process as ageing wine. Comparing the ageing process of Mexican red Merlot wine in barrels with wood chips, it was observed that aged wine with wood chips showed higher concentrations of esters and alcohols in a shorter time. The results are consistent with those obtained by sensory analysis, which also showed higher intensity of aromas on the nose, as well as roasted aromas being more prevalent in aged wine chips compared with wine aged in the barrel, which showed fruity aromas. Compared with ageing wine in barrels, using wood chips for the ageing process produced similar properties of red Merlot wine in less time. Practical applications The use of alternatives in wine ageing, such as wood chips, recently used in Mexican enology industry, which has demonstrated to obtain similar chemical results in comparison with traditional ageing in barrels. By knowing the sensory profile of wine aged with chips, it could be possible to know the consumer preferences. Besides, the results could help to achieve a technological transference using wood chips in wine ageing, which could be used in other enological beverages, such as tequila, whisky, and beer, among others.

Physicochemical characterization and quality of Dangshan pear wines fermented with different Saccharomyces cerevisiae

“…The flavor compounds of three pear wines were analyzed by GC‐MS coupled with headspace solid‐phase microextraction (Espitia‐López, Luna, Escalona‐Buendía, & Verde‐Calvo, ), whereas the statistical comparison was performed using ANOVA ( p < 0.05). A total of 59 flavor compounds were detected in the three wines, of which 29 flavor compounds were contained by all three wines, as listed in Table .…”

Qualidade química e perfil sensorial da cerveja envelhecida em barris de diferentes madeiras

“…Neste projeto, a concentração de álcoois superiores passou de 132 na cerveja não envelhecida e atingiu médias de 103, 94 e 130 mg•L -1 respectivamente para os tratamentos Amburana, Cabreúva e Carvalho Americano, o que pode estar associado às condições de envelhecimento e tipo de cerveja mais resistentes à influência do metabolismo de leveduras selvagens e microrganismos contaminantes. Incialmente, até o 1º mês de envelhecimento, foi observada a diminuição da concentração de todos álcoois superiores (n-propanol, isobutanol e álcool isoamílico), que condiz com resultados observados em vinho tinto envelhecido em barris (ESPITIA-LÓPEZ et al, 2018). Hashimoto (1972) realizou estudos de transformação de álcoois superiores em cervejas durante maturação em garrafa e constatou a via de formação de aldeídos a partir da exposição ao oxigênio.…”

Monitoring wine maturation with alternative chemical analytical methods

“…The diffusion of oxygen in the barrel may intensify the sweetness of barrel matured wines, due to the formation of esters and acetals (Espitia-López, Escalona-Buendía, Luna, & Verde-Calvo, 2015). Acidity on the other hand can decrease due to precipitation.…”