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This study aimed to find out which type of wood and barrel toasting was best suited to each of the following white varieties: Verdejo, Garnacha Blanca, Viura, Sauvignon Blanc and Chardonnay, as well as to evaluate certain woods not very frequently used for ageing white wines, such as ash, cherry and acacia.
The study carried out the quantitative analysis of 21 volatile compounds extracted from the wood in the five white varieties considered with a total of 131 wines analysed, and the sensory evaluation of 25 wine professionals of all the samples.
The analytical results obtained on ageing time, type of wood and type of toasting in each of the white varieties studied were very conclusive, as were the tasting conclusions drawn by the panel of 25 professional oenologists.
We are currently developing this project, which aims to expand the field of wood-plastic applications in the field of packaging, providing technical solutions to reduce the overall cost of certain containers, increase their functionality and improve control over the product they contain.
The technical and scientific objective is to control and improve oxygenation processes in wines through the container or tank, whether it is a traditional barrel or a new container system, using in any case passive micro-oxygenation systems.
The aim of this study was to find the most suitable barrel profile for the Graciano variety. Wines aged in French and American oak barrels with different toasting and wood drying periods of 24, 36 and 60 months were analysed.
The results showed that the French extra-fine grain barrels with 60 months drying (Soixante) provided higher concentrations of Guaicol. The American Oak contained more eugenol and furfural. In the tasting, 25 experts gave the highest score to the wine aged in French Barrels with a long drying period (Soixante), followed by the wine aged in French Barrels with 36 months of drying and the wine aged in American Barrels.
The technical and scientific objective is to control and improve oxygenation processes in wines through the container or tank, whether it is a traditional barrel or a new container system, using in any case passive micro-oxygenation systems.
Toasted barrels on oak blocks provide the aromas sought after in a top-of-the-range barrel.
The aim of the study was to determine where in the castle where the boards were stacked, the best conditions were found to produce barrels for long-aged and premium wines. Differences were found between barrels made from high and low wood, but it was determined that the best wine came from barrels made from a combination of high and low wood. In terms of micro-oxygenation between staves, it was found that a higher number of staves contributed more creaminess to the wines.
The objective was to compare the aromas coming from the wood of medium toasted French oak barrels made by immersion and those made without immersion on the finished wine. The chemical and organoleptic study was carried out over 3 years with the collaboration of expert oenologists for the organoleptic assessment.
From the analytical results we can conclude that the barrels made by immersion are more respectful with the fruit of the wine, they are more homogeneous barrels and provide more balanced and complex aromas, with smoothness and harmony in the mouth.
The aim of this study was to find out whether the different shades of American oak wood (light, pink and dark) influenced the ageing of the wines.
The study was structured firstly on the chromatic characterisation of American oak wood, and then on the analysis and tasting of wines aged in different shades.
The analytical results indicate that the colour of the wood influences the volatile composition of the wine, but the colour does not affect the polyphenolic level.
From the analytical results we can conclude that immersion barrels are more respectful of the wine’s fruit, they are more homogeneous barrels and provide more balanced and complex aromas, with smoothness and harmony on the palate.
Developed over a period of 31 months, this project aimed to improve our knowledge of the drying of oak wood in order to achieve a higher quality product for wineries.
The study was carried out by analysing the ellagitannins in the wood.
Based on the conclusions of this study, we developed new barrels, barrels with a longer drying time: Soixante and Selección Americana, with 60 and 36 months of drying respectively. We would later extend the study on these barrels and their repercussions on the wine. This study also led to the important decision to stack our wood.
The objective was to develop a programme by means of which we could see the temperature curve generated from each of the different toastings of the barrels, in order to achieve the repeatability of the toastings in each of the barrels.
The development of the temperature sensors and the software that describes the temperature curve at different heights of the barrel and the time of the types of toasting was the result of this study. This software helps us to reproduce the desired toastings.
The aim of the project was to develop a system for assessing the degree of toasting and the ability of barrels to release aromatic compounds. To be more precise, to develop a measurement system, called electronic nose, that would allow the detection of measurable compounds in order to choose the most suitable type of barrel for each wine.
“After four years of effort, analysis and measurement of precise indicators, we developed an accurate toast evaluation system, although the development of the electronic nose was stalled because it detected too many indifferences.
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