Changes in contents of phenolic compounds during maturing of barrique red wines

Matějíček, David; Mikes, O.; Klejdus, Bořivoj; Sterbova, Dagmar; Kubáň, Vlastimil

doi:10.1016/j.foodchem.2004.05.057

Cited by 59 publications

(33 citation statements)

References 23 publications

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“…Pollnitz et al [12] have reported, for some volatiles compounds extracted from oak wood, artifacts formation due to the high injector temperature used for GC-MS analysis or the high temperature and relatively polar solvent used on PLE. We did not observe any artifacts, and most of the compounds identified have already been detected, in similar samples, using others extraction techniques [3,7,33,34]. However, to discard the possibility of thermal degradation, during PLE extraction, a mixture of standards compounds 1-12 (Table 3) spiked on diatomaceous earth has been extracted and analyzed in the same conditions as real samples.…”

Section: Resultsmentioning

confidence: 71%

Phenolic and furanic compounds of Portuguese chestnut and French, American and Portuguese oak wood chips

García

Soares

Dias

et al. 2012

Eur Food Res Technol

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Botanical species used on aging process must be wisely and judiciously chosen, and for this selection, a basic knowledge of the chemical composition of woods is warranted. Aiming to contribute to extend the knowledge of the chemical composition of several wood species useful for enological purposes, we have focused our studies on Portuguese chestnut and French, American and Portuguese oak chips. The profile of low molecular weight phenolic composition of these chips was achieved, using an optimized extraction method based on pressurized liquid extraction, followed by the quantification of phenolic acids, phenolic aldehydes and furanic derivatives by high-performance liquid chromatography (HPLC-DAD). The identification of those compounds was also confirmed by LC-DAD/ESI-MS. This study allowed the determination of the low molecular phenolic composition of Portuguese chestnut and French, American and Portuguese oak wood. According to our results, the influence of the botanical species seems to be more relevant than the geographic origin of the wood species.

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Section: Resultsmentioning

confidence: 71%

Phenolic and furanic compounds of Portuguese chestnut and French, American and Portuguese oak wood chips

García

Soares

Dias

et al. 2012

Eur Food Res Technol

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“…Wood toasting encourages the release of phenolic aldehydes in wines or macerates (Cadahía and Muñ ó z, 2001;Doussot et al, 2002;Matejicek et al, 2005). Tesfaye et al (2002b) determined a number of aldehyde compounds (protocatechualdehyde, syringaldehyde, vanillin, 2-furfuraldehyde, p-hydroxybenzaldehyde and coniferaldehyde) in white vinegars aged in toasted wood barrels.…”

Section: Ageing Timementioning

confidence: 99%

Effect of wood on the phenolic profile and sensory properties of wine vinegars during ageing

Cerezo¹,

Tesfaye²,

Soria-Díaz³

et al. 2010

Journal of Food Composition and Analysis

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“…Different extraction methodologies, such as simultaneous distillationextraction (SDE), Soxhlet extraction , liquid-liquid extraction (Caldeira et al, 2004), solid-phase micro-extraction (SPME) (Jordão et al, 2006;Bozalongo et al, 2007) and accelerated solvent extraction (ASE) (Vichi et al, 2007), have been tested to meet sample preparation requirements. The phenolic compounds of red wine aged in contact to oak chips have also been identified (Del Alamo et al, 2004a, 2004bMatejícek et al, 2005;Del Alamo & Domínguez, 2006;Pérez-Magariño et al, 2009). To the best of our knowledge, the phenolic composition of oak or oak chips has not yet been studied from an oenological point of view, with the exception of several works describing oak and chestnut wood used in brandy ageing (Canas et al, 1999(Canas et al, , 2007.…”

Section: Introductionmentioning

confidence: 99%

Phenolic Acids, Phenolic Aldehydes and Furanic Derivatives in Oak Chips: American vs. French Oaks

Cabrita

Dias

Freitas

2016

SAJEV

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Phenolic acids (gallic, vanillic, syringic and ellagic acids), phenolic aldehydes (vanillin, syringaldehyde, coniferaldehyde and sinapaldehyde) and furanic derivatives (furfural, 5-methylfurfural and 5-hydroxymethylfurfural) were quantified in commercial American and French oak chips. Chips with different sizes and toast degrees were used. Compounds were extracted directly from the wood samples in order to determine possible differences among woods as well as toast degree. Likewise, the compounds were extracted from a synthetic wine solution to which the chip woods had been added. The results show that French wood chips are generally richer than the American ones. The total amount of phenolic compounds increases with toasting level, with the non-toasted chips being the poorest ones. The degree of extraction from the synthetic wine solution seems to be related to the shape of the chips, rather than to the wood type or toast degree.

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Changes in contents of phenolic compounds during maturing of barrique red wines

Cited by 59 publications

References 23 publications

Phenolic and furanic compounds of Portuguese chestnut and French, American and Portuguese oak wood chips

Phenolic and furanic compounds of Portuguese chestnut and French, American and Portuguese oak wood chips

Effect of wood on the phenolic profile and sensory properties of wine vinegars during ageing

Phenolic Acids, Phenolic Aldehydes and Furanic Derivatives in Oak Chips: American vs. French Oaks

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