Multivariate study of the evolution of phenolic composition and sensory profile on mouth of Mexican red Merlot wine aged in barrels vs wood chips

Espitia-López, Josefa; Escalona‐Buendía, Héctor B.; Luna, Héctor; Verde-Calvo, J. R.

doi:10.1080/19476337.2014.907826

Cited by 10 publications

(5 citation statements)

References 29 publications

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“…The extraction of phenolic compounds was higher and quicker in the wine aged with chips, compared to barrels. At six months, the sweetness was less present in the wine aged in chips [29].…”

Section: Wood Fragmentsmentioning

confidence: 92%

Current Technologies to Accelerate the Aging Process of Alcoholic Beverages: A Review

Krüger

Alberti²,

Nogueira³

2022

Beverages

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The aging process contributes to the sensory evolution of alcoholic beverages, producing changes in the color and flavor of the final product. Traditionally, aging has occurred by storing beverages in wooden barrels for several months or years. To meet the demand for aged beverages, there is a need for large storage areas, a large number of wooden barrels, and, consequently, large volumes of stored product. Evaporation losses can also occur. In addition to the reactions of the beverage itself, there is also a transfer of wood compounds to the drink, which is later modified by successive oxidation reactions. This study addresses the alternative methods for accelerating the aging stage of beverages. These include the use of wood fragments, ultrasound, micro-oxygenation, pulsed electric field, high hydrostatic pressure, and microwave and gamma irradiation. These methods can be applied to optimize the process of extracting wood compounds, promote free radical formation, reduce oxidation reaction time, and accelerate yeast autolysis time. This study provides examples of some of the aforementioned methods. These technologies add value to the aging process, since they contribute to the reduction of production costs and, consequently, can increase commercial competitiveness.

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“…The extraction of phenolic compounds was higher and quicker in the wine aged with chips, compared to barrels. At six months, the sweetness was less present in the wine aged in chips [29].…”

Section: Wood Fragmentsmentioning

confidence: 92%

Current Technologies to Accelerate the Aging Process of Alcoholic Beverages: A Review

Krüger

Alberti²,

Nogueira³

2022

Beverages

View full text Add to dashboard Cite

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“…For significant differences ( p ≤ .05), 12 of the 22 judges had to correctly differentiate the wine aged in a barrel from the wine aged with wood (Pedrero & Pangborn, ). Then the judges quantitatively evaluated the descriptors in all samples using a nonstructured scale with minimum and maximum markers using the Compusense Five™ (Compusense Inc™, Canada) FCM™4.6 software (Espitia‐López et al ., ).…”

Section: Methodsmentioning

confidence: 97%

“…in order to determine significant differences ( p ≤ .05) between volatile compound concentrations and QDA descriptors ( p ≤ .10). The software package used was STATGRAPHICS Centurion XVI Version 16.1.18 for Windows (StatPoint Technologies Inc., USA) (Espitia‐López et al ., ).…”

Section: Methodsmentioning

confidence: 97%

“…The aims of this study were to evaluate the behavior of various alcohols and esters of a red Merlot wine aged in barrels and wood chips, using a multivariate analysis of volatile compounds and sensory profiles of wine subjected to both treatments. There are similar studies of wine aged in barrels compared with wood chips that analyzed the behavior of certain compounds and related them to the sensory profiles (Del Alamo Sanza, Nevares Domıínguez, Cárcel Cárcel, & Navas‐Gracia, ; Espitia‐López, Escalona‐Buendía, Luna, & Verde‐Calvo, ; Ferrer‐Gallego, Hernández‐Hierro, Rivas‐Gonzalo, & Escribano‐Bailón, ; González‐Álvarez, Noguerol‐Pato, González‐Barreiro, Cancho‐Grande, & Simal‐Gándara, ; Noguerol‐Pato, González‐Álvarez, González‐Barreiro, Cancho‐Grande, & Simal‐Gándara, ; Reboredo‐Rodríguez, González‐Barreiro, Rial‐Otero, Cancho‐Grande, & Simal‐Gándara, ; Rodríguez‐Bencomo, Ortega‐Heras, Pérez‐Magariño, & González‐Huerta, ), and which showed differences and similarities in sensory profiles and related them to chemical composition.…”

Section: Introductionmentioning

confidence: 99%

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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

Espitia-López

Luna

Escalona‐Buendía

et al. 2017

J Food Process Preserv

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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.

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“…Finally, the use of oak wood fragments could be an interesting alternative to barrels in emerging wine countries, such as Mexico [85] or Brazil [86], due to their lower costs. Nevertheless, before using oak wood in winemaking, local producers should investigate the preferences of their potential consumers.…”

Section: Oak Wood Chips Vs Barrel 51 Sensory Differences and Consummentioning

confidence: 99%

Chemistry and Technology of Wine Aging with Oak Chips

Petrozziello¹,

Nardi²,

Asproudi³

et al. 2021

Chemistry and Biochemistry of Winemaking, Wine Stabilization and Aging

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The use of wood chips is a common winemaking practice that has been permitted in Europe since the early 2000s. The use of oak chips, or other wood alternative products, has not always been favorably viewed by both producers and wine consumers. Beyond possible misuse, however, wood chips are a useful tool for the optimal achievement of numerous oenological objectives, including the extraction of certain volatile odor compounds from oak wood chips as well as compounds that will improve wine quality. This chapter deals with the main oenological uses of oak wood chips, the chemical transformations that underlie this practice and the effect of their utilization on wine quality. A final aspect concerns the main compositional and sensory differences between wines aged in barrel and those aged with alternative products, as well as the discriminative analytical methods used for this purpose.

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Multivariate study of the evolution of phenolic composition and sensory profile on mouth of Mexican red Merlot wine aged in barrels vs wood chips

Cited by 10 publications

References 29 publications

Current Technologies to Accelerate the Aging Process of Alcoholic Beverages: A Review

Current Technologies to Accelerate the Aging Process of Alcoholic Beverages: A Review

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

Chemistry and Technology of Wine Aging with Oak Chips

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