Young Wines Research Articles

Characterization and Identification of Yeast Peptides Released during Model Wine Fermentation and Lees Contact.

Aging wine on lees results in the release of different yeast components, including peptides, whose role in wine is unclear. In this study, peptides released in a synthetic must, fermented with an oenological yeast strain, and aged on lees for 180 days were quantified (RP-HPLC) and identified (LC-MS/MS) at different time points. A rapid increase in peptide concentration was observed in the first two months, with over 2600 sequences identified. During the following four months, the peptide concentration remained constant, while their variety decreased slightly, probably due to enzymatic hydrolysis to which longer and less charged sequences were more exposed. The majority of the most abundant peptides were present over the 6-month period. They mostly originated from proteins associated with glycolysis and with different stress-response mechanisms, and they showed different in silico bioactivities. These findings can contribute to understanding the role of yeast peptides in regulating the wine environment during aging.

Effect of different yeast-derived products on a red wine polyphenolic composition: influence of the wine age

The name “yeast-derived products” (YDPs) refers to different preparations obtained from yeast cells through various processes. These YDPs have different characteristics and applications in oenology, one being the improvement of the sensory properties of wines. This work aimed to identify the impact of YDPs obtained from different yeast strains and through different downstream inactivation processes on polyphenols in a red wine at different aging times. At an oenological dosage of 40 mg/L in a young wine, the addition of YDPs resulted in a variable decrease in total polyphenol index (TPI) (2 to 9 % depending on the YDPs) and a significant decrease in the precipitation of tannins (15 to 50 %) and high molecular weight (HMW) pigments (19 to 85 %) were obtained in the BSA assay, thus demonstrating the involvement of tannins and HMW pigments in interactions with the studied yeast-derived products. Pigment involvement led to a change in colour indices (L*a*b* and colour intensity), but in most cases this change was not visible to the human eye at the oenological dosage tested (40 mg/L). Experiments conducted on both the young wine and the same wine aged for three months using the same yeast-derived products, dosages and aging conditions revealed the influence of the chemical evolution of polyphenols on their interactions with YDPs. The significant variation observed in this study highlights the critical role of yeast selection and the yeast fragmentation downstream process on YDP efficiency. The high-pressure homogenisation (HPH) yeast fractions were shown to be more efficient than the corresponding whole yeast cells. Increasing the contact surface area between yeast cell constituents and wine matrix enabled by the HPH process may be a key strategy for enhancing the effectiveness of yeast derivatives in red wines, and in aged wines in particular, in which the phenolic compounds underwent changes and exhibited less interaction with the studied yeast-derived products. This research has contributed to increasing our understanding of and the potential for apply these processing aids in oenology.

Understanding the Mellowing Effect of Bottle Aging on the Sensory Perceptions of Varietal Dry White Wines

The aging ability of dry white wines has been increasingly recognized. The present work aimed to identify which sensory features drive their quality assessment by experienced tasters. Individuals assessed several sensory attributes, using dark tasting glasses. Wines originated from the grape varieties Alvarinho, Arinto, Sauvignon Blanc and Pinot Bianco with a wide range of ages. Basic physical–chemical analysis, browning (Abs 420 nm), elemental composition and a partial volatile fraction were also determined. The overall quality scores were a function of complexity and balance and were negatively influenced by the perception of faultiness. The aging process could be associated with a continuous sensory space characterized by a declining perception of freshness and an intensification in the mellowed flavors. Despite their age, wines were characterized by an austere perception caused by their acidity, saltiness, bitterness, smoothness and dryness. Nevertheless, quality scores were similar from the youngest to the oldest tasted wines (17 years old). The exception was a Sauvignon Blanc wine from a recent vintage that was judged as faulty due to the perception of earthiness. Overall, the tasted wines displayed an unexpected aging ability as demonstrated by the difference between the predicted and real wine ages. To improve the recognition of old wines, the metaphor “mellowed by age” is proposed to describe flavors resulting from beneficial aging instead of “oxidized by age”.

Correlation of chemical composition and sensory scores in Spanish Monastrell red wines: Insights from a blind wine competition

Red wine is a complex beverage, both chemically and sensorially, making it a very interesting beverage from a sensory perspective. Additionally, wine offers consumers a multitude of choices and brands. Considering this diversity, wine competitions and scoring could provide a way of helping consumers in their choices. In this study, sixty-seven commercial Spanish Monastrell red wines, which participated in an official blind contest, were grouped into different winemaking categories based on aging and wood contact. These wines were chemically analyzed to explore relationships between their allocated groups and their chemical composition. Additionally, the study aimed to find correlations between the total scores given in the contest and the wines' volatile compounds, chromatic parameters, and physicochemical properties. The goal was also to identify the chemical parameters that most strongly correlated with the obtained scores. Considering all 67 wines, the results showed a significant linear regression between the wine scores and their physicochemical and volatile compounds, with a coefficient of determination of 48.4 %. However, when the wines were analyzed considering the different categories, the coefficient of determination for those wines competing in the category of aged wines increased up to 84.8 %. In addition, some wine chromatic characteristics such as color intensity, total phenol index and polymeric anthocyanin seemed to be highly related to the score received for the wines in a contest. Therefore, the results obtained in this work can be useful to define a certain style of wine that most probably could get a higher score in a wine contest.

Wine quality implications of the treatment of oak wood with plasma activated water (PAW): A preliminary study

Microbiological and chemical contamination of oak barrels poses significant challenges in the wine ageing process. This study explores the Plasma Activated Water (PAW) as an innovative probable solution for cleaning oak wood of various origins. Although data demonstrated reductions in the culturable microbial populations of three wine spoilage microorganisms from the tested wood (American, French and Spanish with medium and plus toastings), this initial study was focused on physicochemical and sensorial parameters of wines. Importantly, wines aged with PAW-treated wood showed physicochemical parameters like those of traditional oak barrel ageing, maintaining colour and avoiding oxidation. Sensory analysis revealed high quality red wines with harmonious balance of fruity and spicy notes, comparable to those treated with sulphur, without significant differences between PAW generation methods. The results of this study highlight PAW as a promising and sustainable method that might be tested in the wine industry under industrial conditions. PAW could offer an effective approach to disinfecting oak wood, ensuring consistent wine quality without compromising sensory or physicochemical attributes. This research provides a valuable preliminary contribution to the scientific community and the wine industry, paving the way for the adoption of PAW as a cutting-edge technology in wine production.

Determining the possibility of making mulberry wine by using the osmotic dehydration process

This study aimed to determine the possibility of using osmotic dehydration in the production of mulberry wine. Mulberry fruits (Mórus nígra L.) were mixed with 70 % sucrose solution and osmotic dehydration was carried out (τ=1 h, t=50±5 °C). At the stage of active fermentation, the osmotic solution separated from the fruits was added to the must (10 % by mass). Partially dehydrated mulberry fruits were infused for 12 hours in water at a temperature of 10–15 °C. The formed must was separated from the fruits, mixed with an osmotic solution, and a solution formed during pressing of dehydrated fruits. The mixture was fermented at 20±2 °C for 20 days under static conditions. At the end of fermentation, the young wine was kept at a temperature of 3–5 °C for 1 month. A second transfusion was performed, and its quality indicators were analyzed. It was established that the osmotic solutions formed during the osmotic dehydration of black mulberry fruits contain 42.60±0.25 mg/100 g of anthocyanins, which makes them an effective basis and additive for giving wine the desired sensory characteristics. The high content of anthocyanins in wine (35.8±0.5 mg/100 g) provides for its stable red-ruby color. As a result of hydrolysis, sucrose, which was the main component of the osmotic solution before mulberry dehydration, is transformed into glucose (27.74±0.05 g/100 g) and fructose (28.60±0.05 g/100 g). This significantly increases its biological value and gives the wine a harmonious taste characteristic of fruit wines. The wine made on the basis of mulberry fruit processing products is rated at 7.5 points. It had a pleasant taste and color, but a poorly developed aroma. Mulberry wine was classified as semi-dry because it had a low alcohol content (6±0.5 %), a low concentration of sugars (13.0±0.5 g/dm3), and a high concentration of volatile acids (1.4±0.5 g/dm3)

Potential to take root in viticulture? An evaluation of mycorrhizal inoculants on the growth and nutrient uptake of young wine grapes planted in live field soil.

Incorporating biofertilizers, such as arbuscular mycorrhizal fungal (AM) fungal inoculants, into vineyard management practices may enhance vine growth and reduce environmental impact. Here, we evaluate the effects of commercially available and local AM fungal inoculants on the growth, root colonization, and nutrient uptake of wine grapes (Vitis vinifera) when planted in a field soil substrate. In a greenhouse experiment, young wine grapes were planted in a field soil substrate and inoculated with one of three commercially available mycorrhizal inoculant products, or one of two locally collected whole soil inoculants. After 4 months of growth, inoculated vines showed no differences in plant biomass, colonization of roots by AM fungi, or foliar macronutrient concentrations compared to uninoculated field soil substrate. However, vines grown with local inoculants had greater shoot biomass than vines grown with mycorrhizal inoculant products. Although effects from inoculations with AM fungi varied by inoculant type and source, inoculations may not improve young vine performance in field soils with a resident microbial community.

The Influence of Active Compounds of Chips Made from Different Wood Species on the Antioxidant, Oenological and Sensory Properties of Apple Wines.

Wood chips contain numerous active compounds that can affect the wine's characteristics. They are commonly used in red grape wines, whisky, cherry and brandy, but in fruit wines, production is not typically utilised. The aim of this study was to compare the impact of an oak barrel ageing with the effect of the addition of chips made from various types of wood (oak, maple, cherry, apple) and with various degrees of toasting to the apple wines on their antioxidant, oenological and sensory properties. The oenological parameters, the polyphenols content, antioxidant activity and content of volatile odour-active compounds were assessed. It was shown that ageing in the presence of wood chips had a less noticeable effect on the oenological and sensory parameters of the wine than barrel ageing. Moreover, wood chips used did not significantly affect the acidity, alcohol and extract content of apple wines. Wines aged in the presence of oak chips (particularly lightly toasted) exhibited the greatest increase in polyphenols, while the polyphenol content of wines aged in the presence of other chips was not dependent on their toasting degree. The ageing of fruit wines with wood chips influences the volatile profile and the olfactory sensations, which can improve their quality.

Copper (II) Level in Musts Affects Acetaldehyde Concentration, Phenolic Composition, and Chromatic Characteristics of Red and White Wines.

Copper (II), a vital fungicide in organic viticulture, also acts as a wine oxidation catalyst. However, limited data are currently available on the impact that maximum allowed copper (II) ion doses in wine grapes at harvest can have on aged wine quality. This was the focus of the present study. We investigated the copper (II) effects by producing both white and red wines from musts containing three initial metal concentrations according to the limits set for organic farming. In detail, the influence of copper (II) on fermentation evolution, chromatic characteristics, and phenolic compounds was evaluated. Interestingly, the white wine obtained with the highest permitted copper (II) dose initially exceeded the concentration of 1.0 mg/L at fermentation completion. However, after one year of storage, the copper (II) content fell below 0.2 ± 0.01 mg/L. Conversely, red wines showed copper (II) levels below 1.0 mg/L at the end of fermentation, but the initial copper (II) level in musts significantly affected total native anthocyanins, color intensity, hue, and acetaldehyde concentration. After 12-month aging, significant differences were observed in polymeric pigments, thus suggesting a potential long-term effect of copper (II) on red wine color stability.

Organic mulches slightly influence the wine phenolic profile and sensory evaluation

Organic mulching offers numerous agronomical benefits, but its impact on wine quality remains unclear. This study assessed the effect of this practice on wine physicochemical, phenolic composition and sensory properties. Over four years, three organic mulches (grape pruning debris (GPD), straw (STR), and spent mushroom compost (SMC)) and two conventional practices (tillage (TILL) and herbicide (HERB)) were evaluated in two locations. Wines from mulching treatments exhibited higher pH, potassium, hue, and lower tartaric acid. Moreover, the SMC mulch treatment showed lower amounts of wine anthocyanins, flavonols and hydroxycinnamics, probably due to increased nutrient availability. However, no differences were detected in the wine sensory analysis. Therefore, organic mulches could be alternative practices to mitigate the consequences of climate change without significant impact on young wine's phenolic profile and sensory properties compared to HERB and TILL conventional soil management. However, future studies should focus on wine evolution during aging.

Exploring Red Wine Aging: Comparative Analysis of Cellar and Sea Underwater Aging on Chemical Composition and Quality.

The aging process of wine is influenced by various factors, including the presence of oxygen, the temperature, and the storage conditions. While oxygen can have both positive and negative effects on wine quality, temperature fluctuations during storage can impact its chemical composition. This study has investigated the aging of Merlot and Sangiovese wines under traditional cellar conditions and underwater, exploring the influence of storage parameters on their chemical evolution. Analyzing parameters such as temperature, pressure, and chemical composition, the research revealed subtle but significant changes in the wines over time. Both wines showed a gradual reduction in total phenols, anthocyanins, non-flavonoid compounds, and total sulfur dioxide, irrespective of the storage conditions. Preliminary findings suggested that aging wine underwater does not induce significant alterations in its fundamental characteristics compared to traditional cellar aging. These results contribute to a deeper understanding of wine aging processes and highlight the importance of storage conditions in preserving wine quality. Further research is needed to fully elucidate the complexities of underwater aging and its broader implications for wine production.

Comparative Study of the Stilbenes and Other Phenolic Compounds in Cabernet Sauvignon Wines Obtained from Two Different Vinifications: Traditional and Co-Inoculation

From grape cultivation to ripening and harvest timing to processing, each step of the winemaking process can be a critical point when it comes to wine quality and phenolic composition. In this study, the influence of winemaking technology on resveratrol and quercetin content, as well as other polyphenolic compounds, was investigated. Resveratrol is a non-flavonoid polyphenolic stilbene synthesized by grape skin when damaged by infectious diseases or ionizing radiation. Quercetin is a phenol found in grape skins and stems and is produced to protect grapes from UV light damage. Trans-resveratrol and quercetin are known to act as antioxidants, reduce the risk of atherosclerosis and type 2 diabetes, inhibit the growth of cancer cells, and prevent the release of allergic and inflammatory molecules. However, the question was whether red wine could be enriched with these phenols using a co-inoculation winemaking technology. The main new idea was to completely replace the cold maceration process with maceration with the addition of wild yeast (Torulaspora delbrueckii, Td). Maceration with the addition of wild yeast (Td) offers the following advantages over traditional cold maceration: (1) higher concentrations of trans-resveratrol (>35–40%) and quercetin (>35–40%) in the final wine, (2) the new wine has a higher potential for human health, (3) the wine has better aroma and stability due to the higher mannoprotein content, and (4) better energy efficiency in the production process. The study of stability during storage and aging also included derivatives of benzoic acid and hydroxycinnamic acid, piceid, catechin, naringenin, rutin, kaempherol, hesperetin, and anthocyanins. This study found that younger wines had higher phenolic content, while storage of the wine resulted in a decrease in total phenolic content, especially monomeric stilbenes and quercetin. This study represents a small part of the investigation of the influence of non-Saccharomyces yeasts on the phenolic profile of wine, which still requires extensive research with practical application. In addition, non-Saccharomyces yeasts such as Kluyveromyces thermotolerans, Candida stellata, and Metschnikowia pulcherrima could also be used in future studies.

Use of high hydrostatic pressure and non-Saccharomyces yeasts for improving aging on lees of white wine

This study aimed to assess the impact of different fermentation lees on enhancing the chemical composition, volatile profile, and sensory characteristics of wine during aging, specifically in relation to autolysis induction treatments. Lees processed by high hydrostatic pressure, especially those obtained from sequential fermentation (Hanseniaspora spp. followed by Saccharomyces spp.) determined the best color evolution, the highest protection against oxidation together with an overall improvement of volatile profile; these aged wines also obtained the highest scores in floral and fruity notes, resulting the most preferred by the panel. An improvement of the overall wine quality might be reached, by modulating lees composition (i.e., non-Saccharomyces spp. as fermentation co-starters), then by applying high hydrostatic pressure as alternative to enzyme addition for managing the subsequent aging on lees. This might possibly implement and improve the current winemaking process with an innovative, sustainable approach.

Variations in Bioactive Compounds and Sensory Properties of Flower-Flavored Chardonnay Wine during Floral Maceration and Bottle Aging

An innovative flavored wine was developed by macerating six different edible flowers into Chardonnay wine, where the physicochemical characteristics (titratable acidity, pH), antioxidant activity (DPPH, FRAP) and volatile profile were modulated. Bottle aging of the flower-flavored wines were performed for 9 months where a significant (p<0.05) increases of total phenolic content and an opposite trend in antioxidant power (assessed by DPPH and FRAP assays) were observed. A total of 37 volatile substances were characterized in the aged flower-flavored wines. The aging process led to a decline in fruity and floral odors. Among the 12 month-aged wines, 1% (w/v) O. fragrans-flavored Chardonnay wine aged for 12 months was perceived as the most-liked product in human sensory analysis. This study manifested a bright future of edible flowers as a novel additive in the development of flavored wine with desirable sensory attributes.

Sensory profile and chemical quality of Merlot aged in barrels of different wood species

The cultivation of Vitis vinifera varieties in Brazil was established in 1970. With the opening of the market to imported labels and a greater variety of wines, viticulture became more competitive, and consumers became more demanding. The aging of wine is a system that involves several reactions based on the extraction of molecules from the wood and also on the micro-oxygenation of beverages. The objective of this study was to investigate the sensorial and chemical evolution of wines aged in barrels of different woods: French oak (Quercus petraea), Amburana (Amburana cearensis), and Jequitibá Rosa (Cariniana legalis). The comparison of the sensorial and chemical characteristics of the aged wine with the non-aged one allowed us to know the modifications resulting from the maturation time. Their distinct evolution among the different species was identified through chromatographic analysis of maturation congeners. Perceived sensory characteristics and acceptance of Brazilian woods were measured using the Napping and UltraFlash Profile methodologies. Tropical woods stood out in terms of acceptance by tasters, and the sensory attributes listed by the panel differ between both.

A novel headspace solid-phase microextraction arrow method employing comprehensive two-dimensional gas chromatography–mass spectrometry combined with chemometric tools for the investigation of wine aging

BackgroundOmics is used as an analytical tool to investigate wine authenticity issues. Aging authentication ensures that the wine has undergone the necessary maturation and developed its desired organoleptic characteristics. Considering that aged wines constitute valuable commodities, the development of advanced omics techniques that guarantee aging authenticity and prevent fraud is essential. ResultsΑ solid phase microextraction Arrow method combined with comprehensive two-dimensional gas chromatography-mass spectrometry was developed to identify volatiles in red wines and investigate how aging affects their volatile fingerprint. The method was optimized by examining the critical parameters that affect the solid phase microextraction Arrow extraction (stirring rate, extraction time) process. Under optimized conditions, extraction took place within 45 min under stirring at 1000 rpm. In all, 24 monovarietal red wine samples belonging to the Xinomavro variety from Naoussa (Imathia regional unit of Macedonia, Greece) produced during four different vintage years (1998, 2005, 2008 and 2015) were analyzed. Overall, 237 volatile compounds were tentatively identified and were treated with chemometric tools. Four major groups, one for each vintage year were revealed using the Hierarchical Clustering Analysis. The first two Principal Components of Principal Component Analysis explained 86.1% of the total variance, showing appropriate grouping of the wine samples produced in the same crop year. A two-way orthogonal partial least square – discriminant analysis model was developed and successfully classified all the samples to the proper class according to the vintage age, establishing 17 volatile markers as the most important features responsible for the classification, with an explained total variance of 88.5%. The developed prediction model was validated and the analyzed samples were classified with 100% accuracy according to the vintage age, based on their volatile fingerprint. SignificanceThe developed methodology in combination with chemometric techniques allows to trace back and confirm the vintage year, and is proposed as a novel authenticity tool which opens completely new and hitherto unexplored possibilities for wine authenticity testing and confirmation.

Influence of Quercus alba oak geographical origin on the colour characteristics and phenolic composition of Tempranillo wines

AbstractThis research analyzes the influence of Quercus alba barrels from four different forests of the USA [Missouri (M), Ohio (O), Kentucky (K) and Pennsylvania (P)] on the colour parameters, phenolic composition, and visual and gustatory sensory characteristics of 12 Tempranillo red wines from different wineries after 12 months of aging. Oak origin significantly affected the colour parameters of the wines, except for tonality, and the content of anthocyanins, stilbenes and ellagitannins but had little effect on the rest of the phenolic compounds. Wines aged in K and O barrels showed the highest content of ellagitannins. Wines aged in P barrels had the lowest content of phenolic compounds and colour intensity (CI), while K and O barrels produced the highest levels of ellagitannins. K wines were the best value in the global perception of the taste analysis. The influence of the barrel origin on the phenolic composition of the wines was also evaluated according to their initial phenolic composition. Wines with the highest initial CI and phenol content also showed the highest content of ellagitannins after barrel aging. When aging wines with high CI and phenol content, M barrels provided the wines with the highest content of ellagitannins.

USE OF OAK ALTERNATIVE PRODUCTS IN VINIFICATION

Traditionally, the best wines are aged in oak barrels. It is generally accepted that the quality of wines and spirits depends on their aging in contact with oak wood. The selection of oak wood and its maturation are mandatory stages of barrel production. Considering the many factors involved in the selection of raw materials and the natural drying phase of oak wood, it is very difficult to determine the effect of drying time and the effect of wood selection factors. Wines aged in contact with wood are in great demand among consumers around the world. Oak wood allows you to change the organoleptic characteristics of wine. Numerous phenomena occur during aging in wood and affect the structure of the wine. These are mainly oxidation-reduction reactions, dissolution of volatile and non-volatile components of wood, which enrich wines. Aromas derived from oak wood contribute to the wine's aromatic profile, and the main extractable polyphenols ellagitannins can alter taste sensations such as astringency and bitterness. Thus, all the compounds derived from the wood contribute to the balance and quality of the wines. These phenomena themselves depend on numerous parameters, including the nature and conditions of barrel production, as well as the storage temperature or the ethanol content of the alcoholic beverages to be matured. Aging of wine in containers with the addition of alternative products from oak wood is becoming more and more popular in all wine-producing countries of the world. The main reasons for the development of such products are the optimization of their production, the reduction of the cost of wine aging, as well as the improvement of the level of hygiene in production. This review discusses traditional and alternative winemaking technologies and their impact on wine quality and sensory characteristics. The rapid spread of alternative aging technologies justifies a study evaluating the impact of the oak alternative on the chemical characteristics of wines and evaluating any differences from the traditional aging of wines and spirits in oak barrels.

Formulation, physicochemical, sensory, bioactive properties, and microbiological safety assessment of aged traditional “bekleu” (Balanites aegyptiaca) wine

The Balanites fruits were used to develop a yellow sparkling indigenous wine, using the musts supplemented with sucrose at 5 % (BaW5), 10 % (BaW10), and 20 % (BaW20). The physicochemical parameters were assessed to monitor the changes during 6-day fermentation; and the physicochemical, sensory, and microbiological properties of the formulated wines were evaluated through 4-week ageing. During fermentation, total soluble solids, specific gravity and pH were negatively correlated to alcohol content (% v/v). Changes in physicochemical properties of aged wines were significant (p<0.05) and the sensory analysis suggested that wine formulated with 20 % sucrose was the best with the highest overall acceptability (7.1) through ageing. Although Coliforms were recovered in aged “bekleu” wine, the safety of samples was found “acceptable”. The mean values of soluble protein, amino acids and ash contents of aged indigenous wines (BaW) ranged from 60.38 to 81.54 mgCasE/100 mL, 23.75 to 41.00 mgAE/100 mL, and 4.38–6.58 %, respectively. Carotenoids (4.04–7.73 mg/100 mL) were only found in aged BaW; and the contents of total polyphenols (92.77–114.02 mgGAE/100 mL), flavonoids (25.73–37.37 mgQE/100 mL) and tannins (11.04–22.35 mgCE/100 mL) in the aged indigenous wines were higher than the aged commercial control wine (CoW). The aged BaW samples recorded the greatest antioxidant activity (DPPH and FRAP assays). The results above suggest that improving of the microbial quality could help to bonify the fascinating functional potential of aged “bekleu” wine.

Metabolomics of Red Wines Aged Traditionally, with Chips or Staves.

Traditionally and alternatively aged wines' odour activity values (OAVs) are investigated to differentiate and highlight the differences between the selected methods. An analysis of the volatile aroma compounds of wines derived from ageing in barrels, oak chips, and staves was performed using stir bar sorptive extraction chromatography-mass spectroscopy (SBSE-GC-MS). The results showed that alcohols, esters, and oak compounds were the main contributors to aroma, and their OAVs were higher in the stave samples after 3 months than in the samples from the other two systems of ageing. Furthermore, wines aged with staves have stronger fruity, spiced, and woody aromas, while samples aged in barrels present more chemistry-driven, floral, caramelly, and creamy aromas. The staves-medium plus toast (SMPT at 3 months > 225) and chips-medium plus toast (CMPT at 3 months > 170) showed the highest levels of aromatic series, suggesting that alternative systems provided more powerful aromas than traditional systems, such as barrels-medium plus toast (BMPT at 3 months > 150). A principal component analysis (PCA), orthogonal partial least squares (OPLS) analysis, and cluster analysis allowed for a clear differentiation to be made between red wines according to ageing systems and ageing times. The odour activity values fingerprint in winemaking is a feasible approach to characterise and distinguish wines. Moreover, OAVs provide important information on the effects of production methods on wine quality and aroma profile.