Abstract
Adega do Casal Manteiga is a winery, publicly owned by the Municipality of Oeiras that produces Carcavelos fortified wine. Carcavelos fortified wine is an appellation of origin and demarcated as D.O.P. (Denominação de Origem Protegida). This study examines the effects of barrels made from botanical species (Quercus pyrenaica, and Quercus robur) and toasting method (medium and high) on a single vintage wine that has been aged for 8 years. Twenty barrels were used, with five replicates for each factor. The barrels were fabricated and toasted using the same cooperage, J.M. Gonçalves in Portugal. Significant differences were seen between the species Q. robur and Q. pyrenaica, with an impact on total phenolic content, including both flavonoids and non-flavonoids. The total phenols of the wine aged in Q. pyrenaica barrels was significantly higher than in the Q. robur barrels, and Q. pyrenaica contained more flavonoids than Q. robur in medium and high toast barrels. Q. pyrenaica showed more non-flavonoid compounds than Q. robur inhigh and medium toasted barrels, but this difference in non-flavonoids was only statistically significant in the high toasted barrels. The degree of toasting had significant effects on the flavonoid content of the wine, as well as the tanning power. Flavonoid content increased for both Q. pyrenaica and Q. robur in the wines that were aged in high tasted barrels compared to those that were medium toasted. The tannin power decreased for both Q. pyrenaica and Q. robur when the toasting increased.
Highlights
One of the most important practices in obtaining high-quality wines and fortified wines is the aging process
In many fortified wines oxygenation is desired as it brings reduced astringency and improves color
Q. pyrenaica has not been extensively researched and few direct comparisons have been made with Q. robur
Summary
One of the most important practices in obtaining high-quality wines and fortified wines is the aging process. The aging process and the role of wood is crucial in the development of the wine as the organoleptic properties developed make the final product highly valued. During this time, the wines undergo a change in chemical composition and an improvement in sensorial qualities. The complexity and taste of the wine are increased with the extraction of phenolic compounds present in the wood. Typical aging aromas such as dried fruits, spice, curry, and nuts appear from the lactone sotolon, the precursors are not yet known. The microoxygenation through the pores of the wood causes a reduction of astringency and changes the color (Alañón et al, 2011)
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