# From chemical signatures to consumer preference: Decoding bottle and barrel aging effects on Aronia melanocarpa wines using integrated analytical and sensory techniques

## TL;DR

This study compares how bottle and barrel aging affect the chemical and sensory qualities of Aronia melanocarpa wine, finding that bottle aging better preserves color and is preferred by consumers.

## Contribution

First systematic study comparing bottle and oak-barrel aging effects on Aronia melanocarpa wine chemistry and sensory properties.

## Key findings

- Barrel aging caused 96.2% anthocyanin loss, while bottle aging retained 42.6%, preserving wine color.
- Bottle-aged wine was preferred by 54.24% of consumers due to its fruity aroma and balanced taste.
- HS-GC-IMS identified 65 volatile compounds, with barrel aging increasing oxidative and oak-derived aromas.

## Abstract

This study comprehensively evaluated the phytochemical and organoleptic evolution of Aronia melanocarpa wines aged for 12 months in glass bottles and oak barrels. Integrated analytical approaches—including CIELab color space, phenolic profiling, antioxidant capacity assays, headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS), electronic tongue, and Check-All-That-Apply (CATA) consumer testing—revealed distinct aging dynamics. Barrel aging caused 96.2% anthocyanin loss, shifting wine color to reddish-brown, while bottle aging preserved greater color stability (retaining 42.6% of anthocyanins). HS-GC-IMS identified 65 volatile compounds; barrel aging increased oxidative markers (e.g., 3-penten-2-one and 4-hydroxy-4-methyl-2-pentanone) and oak-derived notes (e.g., cocoa and coconut), whereas bottle aging enhanced tertiary aromas characterized by spicy, tobacco, and leather nuances. Electronic tongue and CATA analyses confirmed both aging methods improved taste profiles by reducing sourness and mitigating astringency/bitterness aftertastes. Bottle-aged wine demonstrated superior consumer preference (54.24% first-choice ranking) due to its fruity aroma, deeper color, and balanced taste.

•First systematic study on bottle vs. oak‑barrel aging effects on Aronia melanocarpa wine chemistry and sensory properties.•Barrel aging caused 96.2% anthocyanin loss; bottle aging retained 42.6%, ensuring better color stability.•HS-GC-IMS identified 65 volatiles: barrels raised oxidative/oak notes; bottles enhanced tobacco, leather aromas.•Electronic tongue and CATA confirmed both aging methods improved taste by reducing sourness and astringency/bitterness.•Bottle-aged wine was significantly preferred by consumers (54.24% first choice) due to fruity aroma and balanced taste.

First systematic study on bottle vs. oak‑barrel aging effects on Aronia melanocarpa wine chemistry and sensory properties.

Barrel aging caused 96.2% anthocyanin loss; bottle aging retained 42.6%, ensuring better color stability.

HS-GC-IMS identified 65 volatiles: barrels raised oxidative/oak notes; bottles enhanced tobacco, leather aromas.

Electronic tongue and CATA confirmed both aging methods improved taste by reducing sourness and astringency/bitterness.

Bottle-aged wine was significantly preferred by consumers (54.24% first choice) due to fruity aroma and balanced taste.