This study seeks to determine which type of wood and barrel toasting is best suited to each of the following white varieties: Verdejo, white grenache, viura, sauvignon blanc and chardonnay, in addition to evaluating certain woods not very frequently used for ageing white wines such as ash, cherry and acacia.
The study quantitatively analyses the 21 volatile compounds extracted from the wood in the five white varieties considered with a total of 131 wines analysed, together with a sensory evaluation of all the samples by 25 wine professionals.
The analytical results obtained about the ageing time, type of wood and type of toasting and each of the white grape varieties studied has been very conclusive, as have the tasting conclusions made by the panel of 25 professional oenologists.