A Comparative Study of Cabernet Sauvignon Red Wine Aroma Profiles During Ageing in Medium-Toasted Oak Barrels

Ageing in oak barrels affects the tertiary aroma of red wine, yet further research on the impact of different conditions used for medium toasting of barrels could still be conducted to optimise wine production and meet consumer preferences. In this study, using the GC/MS method, the aroma profiles of two consecutive vintages of Cabernet Sauvignon wine and samples aged for 12 months in different vessels were determined. Besides the stainless steel tanks, Excellence barrels with medium, medium plus, and medium long toasting, and Premium barrels with medium toasting were used. A total of 48 aroma compounds were identified, and their odour activity value (OAV ≥ 1) was calculated. According to it, 10 key compounds were selected: β-damascenone, ethyl octanoate, ethyl vanillate, ethyl cinnamate, lauric acid, linalool, hotrienol, ethyl hexanoate, diethyl succinate, and 2-phenylethanol. The results showed that wooden barrels have a greater impact on wine aroma during ageing, compared to stainless steel tanks. The initial wine aroma and key compounds with fruity, floral, and fatty notes were most preserved in the stainless steel tank. The study highlights that controlled selection of barrel type (grain density) and toasting method can significantly modulate the aromatic complexity of Cabernet Sauvignon wines. Toasted barrels resulted in an increase in smoky and woody notes (volatile phenols and lactones), and a decrease in fruity and floral notes (β-damascenone, 2-phenylethanol, hotrienol, linalool, etc.). These findings could provide practical guidelines for winemakers for optimising ageing strategies and contributing new insights into the impact of wine vessels on aroma development and sensory perception.