Identification, quantification, and sensory profile of esters and alcohols of a Mexican red Merlot wine comparing barrel ageing with wood chips, using a multivariable analysis

Using new technologies, such as wood chips, lead to carry out studies that involve sensory descriptors and the associated chemical compounds, in order to increase understanding of the reactions that occur in such a complicated process as ageing wine. Comparing the ageing process of Mexican red Merlot wine in barrels with wood chips, it was observed that aged wine with wood chips showed higher concentrations of esters and alcohols in a shorter time. The results are consistent with those obtained by sensory analysis, which also showed higher intensity of aromas on the nose, as well as roasted aromas being more prevalent in aged wine chips compared with wine aged in the barrel, which showed fruity aromas. Compared with ageing wine in barrels, using wood chips for the ageing process produced similar properties of red Merlot wine in less time. Practical applications The use of alternatives in wine ageing, such as wood chips, recently used in Mexican enology industry, which has demonstrated to obtain similar chemical results in comparison with traditional ageing in barrels. By knowing the sensory profile of wine aged with chips, it could be possible to know the consumer preferences. Besides, the results could help to achieve a technological transference using wood chips in wine ageing, which could be used in other enological beverages, such as tequila, whisky, and beer, among others.