Enological potential of chestnut wood for aging Tempranillo wines part I: Volatile compounds and sensorial properties

In order to evaluate the potential of chestnut wood for aging purposes, as an alternative to oak wood, the volatile composition and sensorial properties of aged Tempranillo red wines have been studied. Different aging chestnut treatments (chips, barrels, toasted treatment, and aging time) were tested. Time aging and toasting process had a great influence on the volatile composition of aged wines. The use of non-toasted chestnut chips presented some drawbacks such as unpleasant attributes regarded as sawdust, greater acidity and high variability in the volatile composition of aged wines. On the one hand, wines aged by means of toasted chestnut barrels during six months were those most regarded by the panelists due to their excellent sensorial balance between those compounds from wine and toasted chestnut wood. However, based on the result and on the physical properties of chestnut it was advisable not to use chestnut wood barrels for longer aging time to avoid undesirable concentration of 4-ethylphenol and 4-ethylguaiacol which could produce off-flavours.

► Chestnut was a good alternative flavouring wood to carry out the aging stage of wines. ► The optimal conditions of chestnut aging were with toasted-barrels during six months. ► The use of chips presented some sensorial drawbacks ► It was not recommendable the use chestnut barrels for long period of aging.