Portal de Murcia
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Researchers from the Department of Food Technology of the University of Murcia work together with the Murcian company Oakle SL in a project that will offer consumers the possibility of transforming a young wine into a wine that possesses all the aromas that are sought in wines of parenting.
This objective is achieved by using oak wood bottles that are marketed under the name 'Roblella'.
The starting point of this research lies in the process of aging the wines, whose purpose is to improve their quality, stabilizing their color and making their aroma more complex by transferring certain compounds from the wood to the wine they give the so-called aroma notes: wood, coconut, vanilla, roasted, etc.
This wine aging process has traditionally been carried out through the use of barrels;
However, "the quality that is acquired has a cost, since the barrels and their maintenance suppose a high cost for the wineries, and this affects the final price of the bottles they market," says Encarna Gómez Plaza, professor responsible for this collaborative work.
To reduce this expense, some wineries introduce oak shavings in large wine storage tanks to extract aromas from the wood, in a similar way as the wines in the barrel, but without going through it.
Obviously, the quality is lower, there is no stabilization of the color of the wine as there is in the case of the barrels, but it also decreases the cost, with the possibility of being able to market wines with a wood aroma at a lower price.
However, 'Roblella' offers an innovative and very attractive solution for the final consumer, since it allows you to "buy a young wine, with an affordable price and, personally, give it the aroma and flavor that best suits your tastes. , choosing the degree of aromatization desired, playing for it with the storage time to which the wine is subjected in this bottle, "says Professor Gómez Plaza.
This personalization of the wine is achieved, to a great extent, thanks to the large contact surface of the wine contained in the bottles with the wood.
Thus, a young wine that has not previously gone through a barrel gets, in a few hours, to acquire the flavor and aroma typical of aging wines, generally more expensive than young wines.
The work of the University of Murcia is focused on giving scientific support to the new product developed by the company, studying how wine evolves from the physical, chemical and organoleptic point of view after passing through this container, and how potential consumers value it , seeking to optimize their conditions of use.
Another objective of the work that is being developed is to determine the useful life of these innovative bottles.
Source: Universidad de Murcia
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