Modifications in aroma characteristics of ‘Merlot’ dry red wines aged in American, French and Slovakian oak barrels with different toasting degrees
Aging in oak barrels is widely used in enology which could bring flavor changes and aromatic complexity to wines. In the present study, the aroma compounds were analyzed from the ‘Merlot’ dry red wines, which were fermented in two types of fermenters (stainless steel tank and rotated oak barrel) and...
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Tsinghua University Press
2024-01-01
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| Series: | Food Science and Human Wellness |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453023001180 |
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| author | Haocheng Lu Binhao Cheng Yibin Lan Changqing Duan Fei He |
| author_facet | Haocheng Lu Binhao Cheng Yibin Lan Changqing Duan Fei He |
| author_sort | Haocheng Lu |
| collection | DOAJ |
| description | Aging in oak barrels is widely used in enology which could bring flavor changes and aromatic complexity to wines. In the present study, the aroma compounds were analyzed from the ‘Merlot’ dry red wines, which were fermented in two types of fermenters (stainless steel tank and rotated oak barrel) and aged in six types of oak barrels (three geographic origins × two toasting degrees) for different time (0, 3, 6 and 9 months, respectively). Results showed that 30 volatiles were associated with barrels and increased during oak aging. The fermenters could influence the intensities of the toast, leathery, smoky, fruity, floral and caramel aromas. The concentration of whisky lactone, eugenol, cis-isoeugenol, and the intensities of the toast and spicy aromas were highest in the wines aged in American oak and were lowest in the wines aged in French oak barrels. The concentrations of guaiacol, syringol, trans-isoeugenol, furfural alcohol, vanilla, cis-whisky lactone enabled the medium toasting barrels to be distinguished from the light toasting ones. The compounds originating from the barrels could be used to distinguish the types of different barrels, but the other general grape-derived and fermentation-derived volatiles could not. The fermenters, oak species and toasting degrees of the barrels all had significant effects on the aroma profiles of the aged ‘Merlot’ dry red wines, but the influence of the geographic origin was not obvious. |
| format | Article |
| id | doaj-art-9a7b747666e647c2a8e6bcda1e0539d1 |
| institution | Kabale University |
| issn | 2213-4530 |
| language | English |
| publishDate | 2024-01-01 |
| publisher | Tsinghua University Press |
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| series | Food Science and Human Wellness |
| spelling | doaj-art-9a7b747666e647c2a8e6bcda1e0539d12025-02-03T04:09:17ZengTsinghua University PressFood Science and Human Wellness2213-45302024-01-01131381391Modifications in aroma characteristics of ‘Merlot’ dry red wines aged in American, French and Slovakian oak barrels with different toasting degreesHaocheng Lu0Binhao Cheng1Yibin Lan2Changqing Duan3Fei He4Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, ChinaCenter for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, ChinaCenter for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, ChinaCenter for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, ChinaCenter for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Corresponding author at: College of Food Science and Nutritional Engineering, China Agricultural University, 17 Qinghua East Road, Beijing.Aging in oak barrels is widely used in enology which could bring flavor changes and aromatic complexity to wines. In the present study, the aroma compounds were analyzed from the ‘Merlot’ dry red wines, which were fermented in two types of fermenters (stainless steel tank and rotated oak barrel) and aged in six types of oak barrels (three geographic origins × two toasting degrees) for different time (0, 3, 6 and 9 months, respectively). Results showed that 30 volatiles were associated with barrels and increased during oak aging. The fermenters could influence the intensities of the toast, leathery, smoky, fruity, floral and caramel aromas. The concentration of whisky lactone, eugenol, cis-isoeugenol, and the intensities of the toast and spicy aromas were highest in the wines aged in American oak and were lowest in the wines aged in French oak barrels. The concentrations of guaiacol, syringol, trans-isoeugenol, furfural alcohol, vanilla, cis-whisky lactone enabled the medium toasting barrels to be distinguished from the light toasting ones. The compounds originating from the barrels could be used to distinguish the types of different barrels, but the other general grape-derived and fermentation-derived volatiles could not. The fermenters, oak species and toasting degrees of the barrels all had significant effects on the aroma profiles of the aged ‘Merlot’ dry red wines, but the influence of the geographic origin was not obvious.http://www.sciencedirect.com/science/article/pii/S2213453023001180Wine AromaOak BarrelOak speciesToasting degreesGeographic originAging |
| spellingShingle | Haocheng Lu Binhao Cheng Yibin Lan Changqing Duan Fei He Modifications in aroma characteristics of ‘Merlot’ dry red wines aged in American, French and Slovakian oak barrels with different toasting degrees Food Science and Human Wellness Wine Aroma Oak Barrel Oak species Toasting degrees Geographic origin Aging |
| title | Modifications in aroma characteristics of ‘Merlot’ dry red wines aged in American, French and Slovakian oak barrels with different toasting degrees |
| title_full | Modifications in aroma characteristics of ‘Merlot’ dry red wines aged in American, French and Slovakian oak barrels with different toasting degrees |
| title_fullStr | Modifications in aroma characteristics of ‘Merlot’ dry red wines aged in American, French and Slovakian oak barrels with different toasting degrees |
| title_full_unstemmed | Modifications in aroma characteristics of ‘Merlot’ dry red wines aged in American, French and Slovakian oak barrels with different toasting degrees |
| title_short | Modifications in aroma characteristics of ‘Merlot’ dry red wines aged in American, French and Slovakian oak barrels with different toasting degrees |
| title_sort | modifications in aroma characteristics of merlot dry red wines aged in american french and slovakian oak barrels with different toasting degrees |
| topic | Wine Aroma Oak Barrel Oak species Toasting degrees Geographic origin Aging |
| url | http://www.sciencedirect.com/science/article/pii/S2213453023001180 |
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