Instituto de Ciencias de la Vid y del Vino, Universidad de la Rioja, Gobierno de La Rioja y CSIC, Finca La Grajera, Ctra. De Burgos Km 6, 26007 Logroño, Spain.
Scientific Computation & Technological Innovation Center (SCoTIC), Universidad de La Rioja, 26006 Logroño, Spain.
Molecules. 2024 Sep 18;29(18):4432. doi: 10.3390/molecules29184432.
The changes produced during the aging of wines in oak barrels are strongly dependent on the oak's geographical origin and aging time. This paper analyzes the effect of oak from four different geographical locations in four states in the USA, namely Missouri (Mo), Ohio (Oh), Kentucky (Kt), and Pennsylvania (Py), during 24 months of aging. Oak origin had a higher effect on the wine's aromatic composition than the polyphenolic one. Mo and Oh barrels enhanced coconut, spicy, and sweet notes for 12 months of aging, while Kt barrels achieved higher extraction of wood-related compounds at longer aging (24 months). Py wines showed the lowest contents of most volatile compounds at both aging times, as well as hydroxycinnamic acids, flavanols, anthocyanins, flavonols, stilbenes, and ellagitannins, attributed to their higher porosity. At 12 months of aging, Kt wines showed the highest content of ellagitannins, and Mo wines had the highest content of anthocyanins, but Oh wines had the highest concentrations at 24 months. In the sensory analysis, Kt wines were preferred at both aging times. Kt and Mo wines achieved the highest punctuations for the olfactory phase at 12 months of aging and Kt wines kept it after 24 months. These findings are essential for producers to achieve the sensory characteristics of their wines through strategic barrel aging.
橡木桶陈酿过程中产生的变化强烈依赖于橡木的地理起源和陈酿时间。本文分析了来自美国四个州的四个不同地理位置的橡木（密苏里州（Mo）、俄亥俄州（Oh）、肯塔基州（Kt）和宾夕法尼亚州（Py））在 24 个月陈酿过程中的影响。橡木的起源对葡萄酒的香气组成的影响高于多酚。Mo 和 Oh 桶在 12 个月的陈酿过程中增强了椰子、香料和甜味，而 Kt 桶在更长的陈酿时间（24 个月）中实现了更高的木质化合物提取。Py 葡萄酒在两个陈酿时间都表现出大多数挥发性化合物以及羟基肉桂酸、黄烷醇、花青素、黄酮醇、芪和鞣花单宁的含量最低，这归因于其更高的孔隙率。在 12 个月的陈酿过程中，Kt 葡萄酒的鞣花单宁含量最高，Mo 葡萄酒的花青素含量最高，但 Oh 葡萄酒在 24 个月时的浓度最高。在感官分析中，Kt 葡萄酒在两个陈酿时间都受到青睐。Kt 和 Mo 葡萄酒在 12 个月的陈酿期达到了嗅觉阶段的最高分，而 Kt 葡萄酒在 24 个月后仍保持了这一分数。这些发现对于生产商通过战略性的桶陈酿实现葡萄酒的感官特征至关重要。
