Effect of the type of wood used for ageing onthe volatile composition of Pedro Ximénez sweet wine

Abstract

BACKGROUND: The present study investigated the volatile composition of a Pedro Ximénez sweet wine that had been aged inbarrels made of different types of wood (Spanish oak, French oak, American oak and chestnut) and subjected to differentdegrees of toasting (medium toasting and intense toasting). The analyses were carried out using stir bar sorptive extractiongas chromatography–mass spectrometry after validation of the matrix in this case. RESULTS: Good values of linearity, precision, limits of detection and limits of quantification were obtained for the 36 com-pounds studied, six of which were identified for thefirst time in Pedro Ximénez (propyl acetate,cis-3-hexenyl acetate, benzylacetate, guaiacol,trans-whiskeylactone and 4-ethylguaiacol). The volatile composition of the samples varied as the ageing pro-cess progressed, and higher volatile concentrations were obtained in samples aged in barrels that had been intensely toastedcompared to in those with medium toasting. A multivariate statistical study allowed the samples to be correctly classifiedaccording to ageing time, wood toasting and the type of wood used for ageing. CONCLUSION: The organoleptic analysis performed on the Pedro Ximénez sweet wine samples resulted in differences betweenthe wines aged in the different types of wood during the early weeks of ageing, and scarce differences towards the end of thestudy period. At the end of the process, all of the wines were better valued and wines aged in medium toasted barrels were thebest rated by the panel of judges for all four woods under investigation. This fact could indicate the suitability of alternativewoods for the ageing of Pedro Ximénez sweet wines.© 2020 Society of Chemical Industry