Comparative study of volatile substances and ellagitannins released into wine by <i>Quercus pyrenaica</i>, <i>Quercus petraea</i> and <i>Quercus alba</i> barrels

The aim of this work was to study the cooperage potential oak species Quercus pyrenaica, which is widespread throughout Iberian Peninsula. A red wine 2016 vintage aged in new barrels made from petraea and alba for 12 months. This process repeated with a similar subsequent using same order compare performances Q. pyrenaica that had been used one year equivalent barrels. results indicate releases levels β-methyl-γ-octalactone those released by clearly higher than petraea, whereas it ellagitannins alba. These data more American an aromatic point view, since provides mainly coconut notes, but French terms structuration. Moreover, based on preferences trained panel, wines were ranked second position, just behind ahead Consequently, seems have characteristics midway between two most commonly cooperage, confirming its high regard.