Effect of the type of wood used for ageing on the volatile composition of Pedro Ximénez sweet wine.
Pedro Ximénez
SBSE
ageing
sweet wine
volatile compounds
wood
Journal
Journal of the science of food and agriculture
ISSN: 1097-0010
Titre abrégé: J Sci Food Agric
Pays: England
ID NLM: 0376334
Informations de publication
Date de publication:
Apr 2020
Apr 2020
Historique:
received:
18
09
2019
revised:
19
12
2019
accepted:
21
01
2020
pubmed:
22
1
2020
medline:
20
11
2020
entrez:
22
1
2020
Statut:
ppublish
Résumé
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. 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. 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.
Sections du résumé
BACKGROUND
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
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
CONCLUSIONS
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.
Substances chimiques
Volatile Organic Compounds
0
Types de publication
Comparative Study
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
2512-2521Subventions
Organisme : European Regional Development Fund
ID : ITC20131018
Organisme : Secretaría de Estado de Investigación, Desarrollo e Innovación
ID : AGL2012-40112
Organisme : Ministry of Economy and Competitiveness
Informations de copyright
© 2020 Society of Chemical Industry.
Références
BOJA. Orden de 30 de noviembre de 2011, por la que se aprueba el Reglamento de funcionamiento de las Denominaciones de Origen «Montilla-Moriles» y «Vinagre de Montilla-Moriles», así como sus correspondientes Pliegos de Condiciones. BOJA no 249 de 22 de diciembre de 2011 Spain; pp. 144-166 2011.
BOJA. Orden de 30 de noviembre de 2011, por la que se aprueba el Reglamento de funcionamiento de las Denominaciones de Origen «Málaga», «Sierras de Málaga» y «Pasas de Málaga» y de su Consejo Regulador, así como los Pliegos de Condiciones de las Denominaciones. Spain; p. 166-185 2011.
BOJA. Orden de 30 de noviembre de 2011, por la que se modifica la Orden de 13 de mayo de 2010, por la que se aprueba el Reglamento de las Denominaciones de Origen «Jerez-Xérès-Sherry» y «Manzanilla-Sanlúcar de Barrameda», así como sus correspondientes Pliegos d. Spain; pp. 185-193 2011.
BOJA. Orden de 2 de agosto de 2013, por la que se modifica la de 13 de mayo de 2013, por la que se aprueba el Reglamento de las Denominaciones de Origen Jerez-Xérès-Sherry» y «Manzanilla-Sanlúcar de Barrameda», así como sus correspondientes Pliegos de Condicion. Spain; pp. 126-145 2013.
Cerdán TG, Rodríguez Mozaz S and Ancín Azpilicueta C, Volatile composition of aged wine in used barrels of French oak and of American oak. Food Res Int 35:603-610 (2002).
Navarro M, Kontoudakis N, Gómez-Alonso S, García-Romero E, Canals JM, Hermosín-Gutíerrez I et al., Influence of the volatile substances released by oak barrels into a cabernet sauvignon red wine and a discolored Macabeo white wine on sensory appreciation by a trained panel. Eur Food Res Technol 244:245-258 (2018).
De Simón BF, Cadahía E, Sanz M, Poveda P, Perez-Magariño S, Ortega-Heras M et al., Volatile compounds and sensorial characterization of wines from four spanish denominations of origin, aged in Spanish Rebollo (Quercus pyrenaica Willd.) oak wood barrels. J Agric Food Chem 56:9046-9055 (2008).
Gallego L, Del Alamo M, Nevares I, Fernandez J, de Simon BF and Cadahia E, Phenolic compounds and sensorial characterization of wines aged with alternative to barrel products made of Spanish oak wood (Quercus pyrenaica Willd.). Food Sci Technol Int 18:151-165 (2012).
Fernández de Simón B, Cadahía E, del Álamo M and Nevares I, Effect of size, seasoning and toasting in the volatile compounds in toasted oak wood and in a red wine treated with them. Anal Chim Acta 660:211-220 (2010).
Caldeira I, Belchior AP, Clımaco MC and Bruno de Sousa R, Aroma profile of Portuguese brandies aged in chestnut and oak woods. Anal Chim Acta 458:55-62 (2002).
Caldeira I, Anjos O, Portal V, Belchior AP and Canas S, Sensory and chemical modifications of wine-brandy aged with chestnut and oak wood fragments in comparison to wooden barrels. Anal Chim Acta 660:43-52 (2010).
Caldeira I, Clímaco MC, Bruno De Sousa R and Belchior AP, Volatile composition of oak and chestnut woods used in brandy ageing: modification induced by heat treatment. J Food Eng 76:202-211 (2006).
Alañón ME, Schumacher R, Castro-Vázquez L, Díaz-Maroto IJ, Díaz-Maroto MC and Pérez-Coello MS, Enological potential of chestnut wood for aging Tempranillo wines part I: volatile compounds and sensorial properties. Food Res Int 51:325-334 (2013).
Callejón RM, Tesfaye W, Torija MJ, Mas A, Troncoso AM and Morales ML, Volatile compounds in red wine vinegars obtained by submerged and surface acetification in different woods. Food Chem 113:1252-1259 (2009).
Callejón RM, Torija MJ, Mas A, Morales ML and Troncoso AM, Changes of volatile compounds in wine vinegars during their elaboration in barrels made from different woods. Food Chem 120:561-571 (2010).
De Rosso M, Panighel A, Dalla Vedova A, Stella L and Flamini R, Changes in chemical composition of a red wine aged in acacia, cherry, chestnut, mulberry, and oak wood barrels. J Agric Food Chem 57:1915-1920 (2009).
López de Lerma N, Peinado J, Moreno J and Peinado RA, Antioxidant activity, browning and volatile Maillard compounds in Pedro Ximénez sweet wines under accelerated oxidative aging. LWT - Food Sci Technol 43:1557-1563 (2010).
Ruiz-Bejarano MJ, Castro-Mejías R, del Carmen Rodríguez-Dodero M and García-Barroso C, Volatile composition of Pedro Ximénez and Muscat sweet Sherry wines from sun and chamber dried grapes: a feasible alternative to the traditional sun-drying. J Food Sci Technol 53:2519-2531 (2016).
Márquez R, Castro R, Natera R and García-Barroso C, Characterisation of the volatile fraction of Andalusian sweet wines. Eur Food Res Technol 226:1479-1484 (2008).
Sánchez Guillén MM. Estudio del comportamiento de “holandas” de diversos orígenes vitivinícolas durante su envejecimiento por diferentes metodologías tradicionales y aceleradas. Doctoral Thesis, University of Cadiz, 2016.
Guerrero ED, Marín RN, Mejías RC and Barroso CG, Optimisation of stir bar sorptive extraction applied to the determination of volatile compounds in vinegars. J Chromatogr A 1104:47-53 (2006).
Guerrero ED, Marín RN, Mejías RC and Barroso CG, Stir bar sorptive extraction of volatile compounds in vinegar: validation study and comparison with solid phase microextraction. J Chromatogr A 1167:18-26 (2007).
Cejudo-Bastante C, Castro-Mejías R, Natera-Marín R, García-Barroso C and Durán-Guerrero E, Chemical and sensory characteristics of orange based vinegar. J Food Sci Technol 53:3147-3156 (2016).
ISO. ISO 8589:2007 Sensory analysis - General guidance for the design of test rooms. 2007.
ISO. ISO 3591:1977 Sensory analysis - Apparatus - Wine-tasting glass. 1977.
Paula Barros E, Moreira N, Elias Pereira G, Leite SGF, Moraes Rezende C and Guedes de Pinho P, Development and validation of automatic HS-SPME with a gas chromatography-ion trap/mass spectrometry method for analysis of volatiles in wines. Talanta 101:177-186 (2012).
Delgado R, Durán E, Castro R, Natera R and Barroso CG, Development of a stir bar sorptive extraction method coupled to gas chromatography-mass spectrometry for the analysis of volatile compounds in Sherry brandy. Anal Chim Acta 672:130-136 (2010).
Xiao Z, Zhou X, Niu Y, Yu D, Zhu J and Zhu G, Optimization and application of headspace-solid-phase micro-extraction coupled with gas chromatography-mass spectrometry for the determination of volatile compounds in cherry wines. J Chromatogr B 978-979:122-130 (2015).
Vasile-Simone G, Castro R, Natera R, Masino F, Barroso CG and Durán-Guerrero E, Application of a stir bar sorptive extraction method for the determination of volatile compounds in different grape varieties. J Sci Food Agric 97:939-948 (2017).
Hevia K, Castro R, Natera R, González-García JA, Barroso CG and Durán-Guerrero E, Optimization of head space Sorptive extraction to determine volatile compounds from oak wood in fortified wines. Chromatographia 79:763-771 (2016).
Díez J, Domínguez C, Guillén DA, Veas R and Barroso CG, Optimisation of stir bar sorptive extraction for the analysis of volatile phenols in wines. J Chromatogr A 1025:263-267 (2004).
Franco M, Peinado RA, Medina M and Moreno J, Off-vine grape drying effect on volatile compounds and aromatic series in must from Pedro Ximénez grape variety. J Agric Food Chem 52:3905-3910 (2004).
Lopez de Lerma N, Bellincontro A, Mencarelli F, Moreno J and Peinado RA, Use of electronic nose, validated by GC-MS, to establish the optimum off-vine dehydration time of wine grapes. Food Chem 130:447-452 (2012).
López de Lerma N, García-Martínez T, Moreno J, Mauricio JC and Peinado RA, Volatile composition of partially fermented wines elaborated from sun dried Pedro Ximénez grapes. Food Chem 135:2445-2452 (2012).
Morales ML, Fierro-Risco J, Ríos-Reina R, Ubeda C and Paneque P, Influence of Saccharomyces cerevisiae and Lachancea thermotolerans co-inoculation on volatile profile in fermentations of a must with a high sugar content. Food Chem 276:427-435 (2019).
Singleton VL, Maturation of wines and spirits: comparisons, facts, and hypotheses. Am J Enol Vitic 46:98-115 (1995).
Fernández de Simón B, Cadahía E and Jalocha J, Volatile compounds in a Spanish red wine aged in barrels made of Spanish, French, and American oak wood. J Agric Food Chem 51:7671-7678 (2003).
Chatonnet P, Cutzach I, Pons M and Dubourdieu D, Monitoring toasting intensity of barrels by chromatographic analysis of volatile compounds from toasted oak wood. J Agric Food Chem 47:4310-4318 (1999).
Cadahía E, Fernández de Simón B, and Jalocha J. volatile compounds in Spanish, French, and American oak woods after natural seasoning and toasting. J Agric Food Chem 51:5923-5932 (2003).
Chira K and Teissedre P-L, Chemical and sensory evaluation of wine matured in oak barrel: effect of oak species involved and toasting process. Eur Food Res Technol 240:533-547 (2015).
Martins N, Garcia R, Da Silva MG and Cabrita MJ, Volatile compounds from oak, cherry, chestnut and acacia chips: influence of toasting level. Cienc e Tec Vitivinic 27:49-57 (2012).