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J Sci Food Agric

Title:		Effect of the type of wood used for ageing on the volatile composition of Pedro Ximenez sweet wine
Author(s):		Herrera P; Duran-Guerrero E; Sanchez-Guillen MM; Garcia-Moreno MV; Guillen DA; Barroso CG; Castro R;
Address:		"Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence, University Campus of Puerto Real, Cadiz, Spain"
Journal Title:		J Sci Food Agric
Year:		2020
Volume:		20200205
Issue:		6
Page Number:		2512 - 2521
DOI:		10.1002/jsfa.10276
ISSN/ISBN:		1097-0010 (Electronic) 0022-5142 (Linking)
Abstract:		"BACKGROUND: The present study investigated the volatile composition of a Pedro Ximenez 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: 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 Ximenez (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: The organoleptic analysis performed on the Pedro Ximenez 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 Ximenez sweet wines. (c) 2020 Society of Chemical Industry"
Keywords:		Adult Fagaceae Female Food Handling/*methods Humans Male Sensation Vitis Volatile Organic Compounds/*analysis Wine/*analysis *Wood Pedro Ximenez Sbse ageing sweet wine volatile compounds wood;
Notes:		"MedlineHerrera, Pablo Duran-Guerrero, Enrique Sanchez-Guillen, Manuel M Garcia-Moreno, M Valme Guillen, Dominico A Barroso, Carmelo G Castro, Remedios eng ITC20131018/European Regional Development Fund/ AGL2012-40112/Secretaria de Estado de Investigacion, Desarrollo e Innovacion/ Ministry of Economy and Competitiveness/ Comparative Study England 2020/01/22 J Sci Food Agric. 2020 Apr; 100(6):2512-2521. doi: 10.1002/jsfa.10276. Epub 2020 Feb 5"