Aroma Changes of Merlot Dry Red Wine from Yanqing Production Area in Different Types of Oak Barrels
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Abstract:
The influence of aging in different types of oak barrels on the aroma composition of Merlot dry red wine was analyzed. Merlot dry red wine produced in Yanqing District (Beijing) in 2013 was aged for different lengths of time (zero, three, nine, and twelve months) in six different types of oak barrels separately, which had different oak species, geographic origins, and toasting degrees. The aroma compounds were extracted by head space-solid phase microextraction (HS-SPME) and liquid-liquid extraction (LLE) techniques and then analyzed by gas chromatography-mass spectrometry (GC-MS). The results showed that the species and origins of oak barrels mainly affected the concentrations of phenolic aldehydes and some volatile phenols, such as guaiacol, 4-methyl guaiacol, syringol, and 4-methyl syringol. The toasting degrees of oaks primarily affected furans and most of the volatile phenolics. Compared to lightly toasted barrels, moderately toasted barrels could increase the total concentration of phenolic aldehydes by at least 9 520 μg/L at the end of aging. The principal component and discriminant analyses showed that among samples processed in different types of oak barrels, aroma compounds derived from grapes and fermentation were similar, but the aroma compounds associated with aging in oak barrels could be used to discriminate the different types of oak barrels. The results of odor activity value analysis and the establishment of the simulated aroma profiles showed that the aromas of floral, caramel, nutty, chemical, toast, and smoky series were mainly influenced by the toasting degree of the oak barrels, while the aromas of the oak, smoke, and leather could be used to discriminate the different oak species and geographic origins of the oak barrels. This study can provide a theoretical basis for selecting and using oak barrels in the aging process of dry red wine.
