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  1. Home
  3. Exploring The Influence Of Toasting Levels, Grain Sizes, And Their Combination On The Volatile Profile Of Tempranillo Red Wines Aged In Quercus Petraea Barrels.
  1. Home
  3. Exploring The Influence Of Toasting Levels, Grain Sizes, And Their Combination On The Volatile Profile Of Tempranillo Red Wines Aged In Quercus Petraea Barrels.

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Exploring the Influence of Toasting Levels, Grain Sizes, and Their Combination on the Volatile Profile of Tempranillo

Mikel Landín Ross-Magahy1, Leticia Martínez-Lapuente1, Belén Ayestarán1

  • 1Institute of Vine and Wine Sciences, ICVV (University of La Rioja, Government of La Rioja and CSIC), Finca La Grajera, 26007 Logroño, Spain.

Molecules (Basel, Switzerland)
|March 27, 2025

View abstract on PubMed

Summary
This summary is machine-generated.
Keywords:
French oakaroma compoundsbarrel ageingwood properties

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Oak barrel ageing significantly impacts wine

Area of Science:

  • Oenology and Wine Chemistry
  • Wood Chemistry and Sensory Science

Background:

  • Oak barrel ageing is crucial for wine sensory properties.
  • Wood toasting and grain size influence wine's volatile composition.
  • Understanding these factors optimizes wine maturation and quality.

Purpose of the Study:

  • To investigate the impact of oak toasting levels and grain sizes on Tempranillo wine volatile profiles.
  • To assess the effects of different barrel specifications over 12 and 18 months of ageing.
  • To determine the relative influence of toasting versus grain size on wine composition.

Main Methods:

  • Utilized gas chromatography-mass spectrometry (GC-MS) for volatile compound analysis.
  • Evaluated wines aged in *Quercus petraea* barrels with three toasting levels (light, medium, medium long) and two grain sizes (standard, extra fine).
  • Analyzed wine samples after 12 and 18 months of maturation.

    • Main Results:

    • Lighter toasting with standard grain barrels increased volatile concentration in shorter ageing periods (12 months).
    • Medium long toasting with extra fine grain barrels proved more effective for longer ageing (18 months).
    • Toasting level exerted a greater influence on wine volatile composition than wood grain size.

    Conclusions:

    • Oak barrel toasting level and grain size significantly modulate wine volatile profiles.
    • Barrel specifications should be matched to desired ageing duration for optimal sensory outcomes.
    • Findings provide insights for enhancing winemaking practices through tailored barrel selection.