Monastrell wines

TABLE 4.2 Changes in selected wine color parameters for a Monastrell wine subject to MOX, initially at 5 mL/L/month (Tl) and 10 mL/L/month (T2), at the end of MOX and after 6 months in the bottle data from Cano-Lopez et al. (2006, 2007)... 

The twelve new and twelve used barrels used in this experiment were made of American white oak (Quercus alba, fine grain) or French oak (Quercus petraea from the Allier forest in France), and were obtained from the same cooperage firm in Spain with the same specifications (medium toast level). The used barrels had been used three times for the aging of Monastrell wine and they were sanitatied before use by burning sulphur inside. The following barrels were used in the experiment 220 liter French oak barrel (3 new barrels and 3 used barrels) 220 liter American oak barrels (3 new barrels and 3 used barrels) 500 liter American oak barrels (3 new barrels and 3 used barrels) and 1000 liter American oak barrels (3 new barrels and 3 used barrels). 

Arrieta, M. R, Rrats-Moya, M. S. (2012). Free amino acids and biogenic amines in Alicante Monastrell wines. Food Chemistry, 135, 1511-1519. http //dx.doi.org/10.1016/ j.foodchem.2012.06.008. 

Pozo-Bayon, M. A., Pueyo, E., Martin-Alvarez, P. J., Moreno-Arribas, M. V., and Andujar-Ortiz, I. (2010). Impact of using Trepat and Monastrell red grape varieties on the volatile and nitrogen composition during the manufacture of rose Cava sparkling wines during the manufacture. LWT-Food Sci. Technol. 43,1526-1532. 

Girbau-Sola, T., Lopez-Tamames, E., Bujan, J., Buxaderas, S. (2002a). From aptitude of Trepat and Monastrell red varieties in Cava elaboration. 1. Base wine characteristics. J. Agric. Food Chem., 50, 5596-5599. 

Mateo, J. J., Jimenez, M., Huerta, T., Pastor, A. (1991) Contribution of different yeasts isolated from musts of monastrell grapes to the aroma of wine. International Journal of Food Microbiology, 14, 153-160. 

The wine used in this experiment was a 1998 Monastrell red wine from Bodegas San Isidro in Jumilla, Murcia. Table I shows the analytical data of the wine prior to wood aging. All the barrels were filled with the same wine. A control wine was kept in a stainless steel tank. The wines were matured in the oak barrels for six months and stored during one year in the bottle, to meet the specifications for crianza wines. Wine samples were taken after three and six months of oak aging and after one year of bottle storage. Duplicate samples were taken from each barrel. 

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