Evolution of oak-related volatile compounds in a Spanish red wine during 2 years bottled, after aging in barrels made of Spanish, French and American oak wood

Abstract

A red Rioja wine aged for 21 months in barrels made of Spanish oak wood ( Quercus spp.), was stored in bottles for 24 months at wine cellar. The evolution of some volatile compounds during their storage time in bottles was studied and compared with the evolution of the same wine, but aged in barrels made of French oak ( Q. robur, Q. petraea) and American oak ( Q. alba). Although the volatile composition of wine underwent an evolution during bottle aging, this was carried out in such a way that the most important characteristics spread into wine from wood, remained until the end of bottle aging, or at least, for the 24 months of our research. Therefore, wines with different characteristics were obtained from the same wine, after 21 months of aging in barrels and 24 months of aging in bottle, depending on the kind of wood used in oxidative aging.