BACKGROUND In this work the study of the volatile composition of a Pedro Ximénez sweet wine aged in barrels made of different types of wood (Spanish oak, French oak, American oak and chestnut) and different degrees of toasting (medium toasting and intense toasting) was carried out. The analyses were carried out using SBSE-GC-MS, after validation of the matrix in this case. RESULTS Good values of linearity, precision, LOD and LOQ, for the 36 compounds studied were obtained, 6 of which were identified for the first time in Pedro Ximénez (propyl acetate, cis-3-hexenyl acetate, benzyl acetate, guaiacol, trans-whiskeylactone and 4-ethylguaiacol). The volatile composition of the samples varied as the ageing process progressed, and higher volatile concentrations were obtained in samples aged in barrels that had been intensely toasted than in those with medium toasting. A multivariate statistical study allowed the samples to be correctly classified according to ageing time, wood toasting and the type of wood used for ageing CONCLUSION: The organoleptic analysis performed on the Pedro Ximénez sweet wine samples resulted in differences between the wines aged in the different types of wood during the early weeks of ageing, and scarce differences towards the end of the study period. At the end of the process, all the wines were better valued and wines aged in medium toasted barrels were the best rated by the panel of judges for all four woods studied. This fact could indicate the suitability of alternative woods for the ageing of Pedro Ximénez sweet wines. This article is protected by copyright. All rights reserved.

中文翻译：

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陈酿木材类型对Pedro Ximénez甜酒挥发性成分的影响

背景 在这项工作中，Pedro Ximénez 甜酒在由不同类型的木材（西班牙橡木、法国橡木、美国橡木和板栗）和不同程度的烘烤（中等烘烤和强烈烘烤）制成的桶中陈酿的挥发性成分的研究是执行。在这种情况下，在验证基质之后，使用 SBSE-GC-MS 进行分析。结果 所研究的 36 种化合物均获得了良好的线性、精密度、LOD 和 LOQ 值，其中 6 种在 Pedro Ximénez 中首次鉴定（乙酸丙酯、乙酸顺-3-己烯酯、乙酸苄酯、愈创木酚、反式-威士忌内酯和 4-乙基愈创木酚）。随着老化过程的进行，样品的挥发性成分会发生变化，在经过强烈烘烤的桶中陈酿的样品比中等烘烤的样品获得更高的挥发物浓度。多变量统计研究允许根据陈酿时间、木材烘烤和用于陈酿的木材类型对样品进行正确分类 结论：对 Pedro Ximénez 甜酒样品进行的感官分析导致不同类型陈酿的葡萄酒之间存在差异在老化的最初几周，木材的变化，而在研究期结束时几乎没有差异。在这个过程结束时，所有的葡萄酒都得到了更好的评价，在所有四种木材中，在中度烘烤桶中陈酿的葡萄酒被评审团评为最佳。这一事实表明替代木材适合陈酿 Pedro Ximénez 甜葡萄酒。本文受版权保护。版权所有。