Chemical and chromatic characteristics of Tempranillo, Cabernet Sauvignon and Merlot wines from DO Navarra aged in Spanish and French oak barrels
The oenological quality of Spanish oak wood from Navarra (Quercus petraea Liebl.) in relation to French wood of recognised quality in cooperage has been evaluated. We have studied the effects of the Spanish wood on wine evolution during ageing, in regards to chromatic characteristics, polyphenols, and volatile compounds related to oak wood, in three different mono-varietal wines (cv. Tempranillo, cv. Cabernet Sauvignon and cv. Merlot) from the Origin Denomination Navarra. The results were compared with those obtained for the same wines aged in French oak barrels from central regions of France, obtained from five different French and Spanish cooperages. The wines aged in Spanish oak evolved in the same way as those aged in French. In general, at the end of the ageing process the differences in their chromatic and chemical characteristics were very small, although each wood type added special characteristics, the exact properties of which also depended on the grape variety. The Spanish oak wood (Q. petraea Liebl.) from Navarra has an oenological quality similar to French oak wood of the same species from Central region. © 2009 Elsevier Ltd. All rights reserved.
| Main Authors: | , , , , |
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| Format: | artículo biblioteca |
| Language: | English |
| Published: |
Elsevier
2009
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| Subjects: | Quercus petraea, Oak wood, Wine, Ageing, Colour, Polyphenols, Volatile compounds, |
| Online Access: | http://hdl.handle.net/10261/292925 |
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