Effect of Aging Vessel (Clay-<i>Tinaja</i> versus Oak Barrel) on the Volatile Composition, Descriptive Sensory Profile, and Consumer Acceptance of Red Wine

• Main Authors: Hanán Issa-Issa, Leontina Lipan, Marina Cano-Lamadrid, Agnieszka Nemś, Mireia Corell, Pablo Calatayud-García, Ángel A. Carbonell-Barrachina, David López-Lluch
• Format: Article
• Language: English
• Published: MDPI AG 2021-06-01
• Series: Beverages
• Subjects: affective test; clay amphorae; coating; consumer habits; esters; mineral flavor
• Online Access: https://www.mdpi.com/2306-5710/7/2/35

Consumers look for unique wines, offering pleasant experiences. Wine producers need to open new markets and are targeting countries with fewer traditions in drinking red and complex wines, such as Poland, Russia and Germany. The use of less popular aging vessels (e.g., clay-<i>tinajas</i>) will help in creating unique wines. The aim of this study was to evaluate the effect of the aging vessel on the volatile and sensory profiles and consumer acceptance of red wine in Spain and Poland (model of potential new markets). Three wines were studied: <i>(i)</i> <i>wine A,</i> aged in a clay-<i>tinaja</i> with non-permeable coating); <i>(ii)</i> <i>wine B,</i> aged in clay-<i>tinaja</i> without coating; and <i>(iii)</i> <i>wine C,</i> aged in oak barrels (control). The key families in the volatile profiles were esters (<i>wines B</i> and <i>C)</i> and organic acids and terpenes (<i>wine A</i>). <i>Wine A</i> was described as sour and bitter, <i>wine B</i> had a distinctive mineral note, and <i>wine C</i> had a complex profile with typical wood notes. Finally, <i>wines C</i> and <i>A</i> were the preferred ones for Spanish and Polish consumers, respectively. Clay-<i>tinaja</i> <i>wine A</i> can be a good option to introduce clay-<i>tinaja</i> wines in Polish and similar markets because it is a unique product and fulfills the sensory demands/habits of Polish consumers.