Journal of Biotechnology & Biomaterials
Open Access

Abstract

Aging wines is a long-used technical step. This praxis was set up for the storage, but later, it has been used because of its unique effects on wine organoleptic properties. The role of wood during this process is crucial. From the sensorial point of view, wood is capable of transmitting aroma-responsible volatile compounds. Also, a reduction of astringency and color changes are produced as a result of the phenolic compounds extraction. Different woods have been used in cooperage (chestnut, cherry-tree); however oak is the most common for its chemical composition and for both its mechanical and physical properties. But, the aging carried out by means of barrels entails a time-consuming and expensive practice. On the one hand, aged wines have to be left in the barrels during a long period before they can be brought to market because of the slow extraction process of aroma compounds. On the other hand, it implies some problems, such as their sanitization and handling. The volatile composition of Quercus pyrenaica from NW Spain were analyzed on a wide sample set of more than 100. The relationship between some silvicultural and site parameters and volatile composition was studied. Altitude appeared to be the most significant parameter. However, other factors such as annual precipitation and number of trees per hectare whose effects on the volatile compounds were not significant. The influence of geographical location seemed to have a more specific impact. The content of extractable compounds permitted a separation of samples according to their origin.

Biography

Email: ignacio.diazmaroto@usc.es