Effect of Aging Vessel (Clay-Tinaja versus Oak Barrel) on the Volatile Composition, Descriptive Sensory Profile, and Consumer Acceptance of Red Wine

Hanán Issa-Issa,Leontina Lipan,Ángel A Carbonell-Barrachina,Pablo Calatayud-García,Agnieszka Nemś,David López-Lluch,Marina Cano-Lamadrid,Mireia Corell

doi:10.3390/beverages7020035

Abstract

Consumers look for unique wines, offering pleasant experiences. Wine producers need to open new markets and are targeting countries with fewer traditions in drinking red and complex wines, such as Poland, Russia and Germany. The use of less popular aging vessels (e.g., clay-tinajas) will help in creating unique wines. The aim of this study was to evaluate the effect of the aging vessel on the volatile and sensory profiles and consumer acceptance of red wine in Spain and Poland (model of potential new markets). Three wines were studied: (i) wine A, aged in a clay-tinaja with non-permeable coating); (ii) wine B, aged in clay-tinaja without coating; and (iii) wine C, aged in oak barrels (control). The key families in the volatile profiles were esters (wines B and C) and organic acids and terpenes (wine A). Wine A was described as sour and bitter, wine B had a distinctive mineral note, and wine C had a complex profile with typical wood notes. Finally, wines C and A were the preferred ones for Spanish and Polish consumers, respectively. Clay-tinaja wine A can be a good option to introduce clay-tinaja wines in Polish and similar markets because it is a unique product and fulfills the sensory demands/habits of Polish consumers.

Highlights

The final wines under analysis were aged under the following conditions: (i) wine A, aged for 6 months in clay-tinajas (4000 L, ovoid shape and buried) with a non-permeable coating consisting of a food-grade epoxy resin; (ii) wine B, aged for 6 months in clay-tinajas (4000 L, ovoid shape and buried) without any inner coating; and (iii) wine for the Spanish consumers (wine C), a control wine aged in oak barrels (Bordeaux barrel, 220 L, medium toasted French oak) for 6 months
This experimental finding is essential to state that the type of inner coating of the clay-tinaja plays a key role in determining the final volatile profile of the wine and probably its sensory profile
The goal of this study was to compare the opinion of Spanish and Polish consumers towards wine with different aging techniques to determine if they affect consumer acceptance and if this acceptance is related to what consumers are used to drinking

Summary

Introduction

Wine consumption has a clear hedonic perspective with consumers looking for highquality wines, presenting unique features, offering pleasant experiences, and being different from those already on the market. This specific demand involves the need for developing new wines based on, among other options, on recovering old producing technologies to fulfil these market requirements. Crucial factors for adding value can be, among others: (i) linking the wine to a well-known wine-producing region; (ii) mentioning the specific location of the vineyard and how the grapes were cultivated; and (iii) ensuring sustainable production methods [1] These factors are no longer a way of differentiation but requirements in most wine markets. Research is needed to demonstrate that these differences have a real and objective effect on wine quality and that consumers perceive and/or value them and are willing to pay a proper price for these alternative wines

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