Flor-Montalvo Francisco Javier, Sánchez-Toledo Ledesma Agustín, Martínez Cámara Eduardo, Jiménez-Macías Emilio, Blanco-Fernández Julio
Higher School of Engineering and Technology, International University of La Rioja (UNIR), Logroño, 26004 La Rioja, Spain.
Department of Mechanical Engineering, University of La Rioja, Luis de Ulloa 20, Logroño, 26004 La Rioja, Spain.
Foods. 2020 Nov 18;9(11):1686. doi: 10.3390/foods9111686.
In recent years, consumers of red wines have demanded aged wines with intense color and a well-integrated fine wood bouquet. Traditionally, wines with these characteristics have been obtained from aging in oak barrels. This type of vinification incurs high costs, including costs associated with the acquisition and use of oak barrels. After five or six vinifications, these barrels are no longer capable of providing an adequate contribution of wood compounds to the wine, because of the exhaustion of their transfer capacity. An alternative to extend the life of these barrels is the introduction of toasted oak staves inside the barrel. In this study, a comparative analysis of the aging of a red wine in new and renewed barrels was developed by inserting toasted staves and analyzing the wine in its different stages, as well as its physical, chemical, and colorimetric characteristics. This study confirms that the use of insert staves anchored in exhausted barrels helps to prolong the useful life of barrels, while maintaining quality assurance.
近年来，红酒消费者青睐色泽浓郁且有着完美融合的优质木桶香气的陈酿葡萄酒。传统上，具有这些特征的葡萄酒是通过在橡木桶中陈酿获得的。这种酿造方式成本高昂，包括与橡木桶购置和使用相关的成本。经过五六次酿造后，由于橡木桶的转移能力耗尽，这些木桶无法再为葡萄酒提供足够的木质成分。延长这些木桶使用寿命的一种替代方法是在桶内插入经过烘烤的橡木片。在本研究中，通过插入烘烤过的橡木片并在不同阶段对葡萄酒进行分析，以及分析其物理、化学和比色特征，对新桶和翻新桶中红酒的陈酿进行了对比分析。本研究证实，在耗尽的木桶中使用插入式橡木片有助于延长木桶的使用寿命，同时保证质量。
