Suitability of alternative wood types other than American oak wood for the ageing of Sherry vinegar

Abstract

The present study has consisted on the monitoring of Sherry vinegar during a whole year ageing in American oak, French oak, Spanish oak and chestnut barrels in order to determine the suitability of alternative wood types other than American oak for the ageing of this type of vinegar. Thirty-two volatile compounds were quantified, CIELab parameters were determined and sensory analyses were carried out during the whole process. The multivariate analysis of the data revealed that the samples that had been aged in Spanish oak barrels were getting more similar to those aged in French oak as the ageing process was progressing. Furthermore, the samples that had been aged in chestnut presented some volatile compounds significantly different from American oak. Finally, although French oak wood transferred the best organoleptic characteristics to Sherry vinegar, Spanish oak and chestnut seemed to be satisfactory alternatives for the ageing process.