A Comparative Study of Cabernet Sauvignon Red Wine Aroma Profiles During Ageing in Medium-Toasted Oak Barrels.

ABSTRACT: Ageing in oak barrels affects the tertiary aroma of red wine, yet further research on the impact of different conditions used for medium toasting of barrels could still be conducted to optimise wine production and meet consumer preferences. In this study, using the GC/MS method, the aroma profiles of two consecutive vintages of Cabernet Sauvignon wine and samples aged for 12 months in different vessels were determined. Besides the stainless steel tanks, Excellence barrels with medium, medium plus, and medium long toasting, and Premium barrels with medium toasting were used. A total of 48 aroma compounds were identified, and their odour activity value (OAV ≥ 1) was calculated. According to it, 10 key compounds were selected: β-damascenone, ethyl octanoate, ethyl vanillate, ethyl cinnamate,

SUBMITTER: Pichler A 

PROVIDER: S-EPMC12469085 | biostudies-literature | 2025 Sep

REPOSITORIES: biostudies-literature