Table 1.
Physical-chemical characteristics of red winesa after 6 months of aging in oak barrels, according to barrel type (cooperage and toasting level) and barrel replicate.
| Red wine A Touriga Nacional | Red wine B Touriga Nacional | |||||||||
|---|---|---|---|---|---|---|---|---|---|---|
| Barrel | Barrel | Barrel | ||||||||
| Parameter | replicate | A-XM+(1) | A-XM+(2) | replicate | B-YM+(1) | B-YM+(2) | replicate | B-ZM(1) | B-ZM(2) | |
| effect | effect | effect | ||||||||
| Density (g/ml) | nsb | 0.9920 (0) | 0.9920 (0) | ns | 0.9921 (0.0001) | 0.9920 (0) | ns | 0.9922 (0.0001) | 0.9922 (0.0001) | |
| Alcoholic | ns | 13.1 (0.0) | 13.1 (0.0) | ns | 13.2 (0.0) | 13.2 (0.0) | ns | 13.2 (0.0) | 13.2 (0) | |
| strength (% vol.) | ||||||||||
| Total dry | ns | 28.3 (0.1) | 28.3 (0) | ns | 29.2 (0.2) | 29.1 (0) | ns | 29.5 (0.1) | 29.4 (0.1) | |
| matter (g/l) | ||||||||||
| Reducing | ns | 2.0 (0.2) | 2.1 (0.1) | ns | 2.2 (0.1) | 2.2 (0.1) | ns | 2.3 (0.4) | 2.1 (0.0) | |
| substances (g/l) | ||||||||||
| Total acidity | ns | 5.23 (0.01) | 5.23 (0.02) | ∗∗ | 5.07 (0.02) a | 5.10 (0) b | ns | 5.12 (0) | 5.08 (0.02) | |
| (g of tartaric acid/l) | ||||||||||
| Volatile acidity | ∗ | 0.68 (0.01) a | 0.66 (0.01) b | ns | 0.60 (0.02) | 0.60 (0.01) | ∗ | 0.57 (0.01) a | 0.61 (0.01) b | |
| (g of acetic acid/l) | ||||||||||
| Total | ns | 68(0) | 72 (4) | ns | 86 (0) | 81 (1) | ns | 81 (5) | 85 (2) | |
| SO2 (mg/l) | ||||||||||
| pH | ns | 3.54 (0.01) | 3.55 (0.00) | ns | 3.56 (0.01) | 3.56 (0.01) | ns | 3.56 (0.01) | 3.58 (0.01) | |
| Ash (g/l) | ns | 3.28 (0.05) | 3.28 (0.03) | ns | 3.45 (0) | 3.40 (0.03) | ns | 3.35 (0.03) | 3.41 (0.06) | |
| Glycerol (g/l) | ns | 5.1 (0.3) | 5.2 (0.1) | ns | 5.9 (0.4) | 5.8 (0.0) | ns | 5.9 (0.1) | 5.9 (0.1) | |
| Sulfates (mg/l of | ns | 799 (2) | 793 (4) | ∗∗ | 849 (9) a | 868 (1) b | ns | 855 (1) | 865 (1) | |
| potassium sulfate) | ||||||||||
| Chloride (mg/l of | ns | 62 (0) | 62 (0) | ns | 64 (0) | 64 (0) | ns | 64 (0) | 64 (0) | |
| sodium chloride) | ||||||||||
aA-XM+(1), wine A aged in cooperage X medium plus toasting barrel replicate 1; A-XM+(2), wine A aged in cooperage X medium plus toasting barrel replicate 2; B-YM+(1), wine B aged in cooperage Y medium plus toasting barrel replicate 1; B-YM+(2), wine B aged in cooperage Y medium plus toasting barrel replicate 2; B-ZM(1), wine B aged in cooperage Z medium toasting barrel replicate 1; B-ZM(2), wine B aged in cooperage Z medium toasting barrel replicate 2. Results values correspond to the mean of two analytical replicates with corresponding standard deviation (in brackets). bns: not significant effect. Means followed by the same letter are not significantly different at 0.05* or 0.01**. Statistical treatment was performed independently for the 3 barrel types.
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