Ellagitannins and Flavano-Ellagitannins: Red Wines Tendency in Different Areas, Barrel Origin and Ageing Time in Barrel and Bottle

Rasines-Perea, Zuriñe; Jacquet, Rémi; Jourdes, Michaël; Quideau, Stéphane; Teissèdre, Pierre-Louis

doi:10.3390/biom9080316

Cited by 29 publications

(21 citation statements)

References 38 publications

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“…Wood composition depends not only on species but also many other factors such as silvicultural, geographic origin and cooperage processing, which affect the extractable fraction [5,13,23,35]. Ellagitannins are transferred to the wine during aging, contributing to sensations of bitterness and astringency [36][37][38] and behaving as antioxidants due to their capacity to consume oxygen [39,40]. Moreover, ellagitannins directly affect wine color via reactions with anthocyanins forming red orange anthocyanin-ellagitannin complexes but are much more stable over time than free anthocyanins [41][42][43].…”

Section: Introductionmentioning

confidence: 99%

Alternative Woods in Enology: Characterization of Tannin and Low Molecular Weight Phenol Compounds with Respect to Traditional Oak Woods. A Review

et al. 2020

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Wood is one of the most highly valued materials in enology since the chemical composition and sensorial properties of wine change significantly when in contact with it. The need for wood in cooperage and the concern of enologists in their search for new materials to endow their wines with a special personality has generated interest in the use of other Quercus genus materials different from the traditional ones (Q. petraea, Q. robur and Q. alba) and even other wood genera. Thereby, species from same genera such as Q. pyrenaica Willd., Q. faginea Lam., Q. humboldtti Bonpl., Q. oocarpa Liebm., Q. stellata Wangenh, Q. frainetto Ten., Q. lyrata Walt., Q. bicolor Willd. and other genera such as Castanea sativa Mill. (chestnut), Robinia pseudoacacia L. (false acacia), Prunus avium L. and P. cereaus L. (cherry), Fraxinus excelsior L. (European ash) and F. americana L. (American ash) have been studied with the aim of discovering whether they could be a new reservoir of wood for cooperage. This review aims to summarize the characterization of tannin and low molecular weight phenol compositions of these alternative woods for enology in their different cooperage stages and compare them to traditional oak woods, as both are essential to proposing their use in cooperage for aging wine.

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Section: Introductionmentioning

confidence: 99%

Alternative Woods in Enology: Characterization of Tannin and Low Molecular Weight Phenol Compounds with Respect to Traditional Oak Woods. A Review

et al. 2020

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“…These new peaks were identified by the m/z ratio, which was equal to that of acutissimins A and B. [ 7 ]…”

Section: Resultsmentioning

confidence: 99%

“…[ 6 ] Therefore, the presence of acutissimins in wine can be considered evidence that the wine is wood aged. [ 7 ] The aim of the study was to monitor and compare the formation of acutissimins A and B over 28 days in a model wine solution containing different percentages of medium toasted oak chips and catechin.…”

Section: Introductionmentioning

confidence: 99%

Kinetics of Formation of Flavano‐C‐Glycosidic Ellagitannins (Acutissimin A and B) in Model Solutions Containing Medium Toasted Oak Chips and Catechin for Wine Aging

Gallo

Montesano

Ciaravolo

et al. 2021

Macromolecular Symposia

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The aging process of wine goes beyond conservation and involves the use of wood, which is capable of containing and protecting, and allows a limited passage of oxygen, sufficient to promote slow maturation of the wine, thanks to which it reaches the maximum of its organoleptic qualities. The most used wood is oak and during aging, the wine extracts from the wood of the barrels an abundant quantity of aromatic substances, due to the contact between the wine and the matrix of the wood. Among the newly formed compounds, the flavano‐ellagitannins, namely the acutissimin A and B, are the minor compounds found in wood aged wine. They are formed during the aging process through the condensation of tannins, such as vescalagin, extracted from the wood matrix and flavonoids, such as catechins contained in wine. The aim of the study is to verify the formation of acutissimins after 28 days in model solutions that simulated aged wine in the presence of 1%, 5%, and 10% w/v percentages of wood chips obtained from Quercus alba and with variable concentrations of catechin (100 and 500 mg L−1). The formation of compounds, including acutissimin A and B, and the disappearance of catechin are identified by high‐performance liquid chromatography/electrospray ionization/mass spectrometry. Acutissimins A and B are validated by comparison with the characteristic m/z reported in the literature. Based on the results obtained, the model system prepared with 500 mg L−1 of catechin and 10% w/v oak chips showed the highest content of acutissimin A and B.

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“…The formation of flavano-ellagitannins and the β-1-O-ethylvescalagin in red wines aged in oak barrels has been reported. The ellagitannin concentrations fluctuated between 4 and 8 mg/L, being castalagin the ellagitannin with the highest concentration, followed by mongolicain A [86]. As a consequence, ellagitannins can modulate wine astringency and color through interactions with these compounds.…”

Section: Evolution Of Phenolic Compounds During Agingmentioning

confidence: 99%

Phenolic Compounds of Grapes and Wines: Key Compounds and Implications in Sensory Perception

Hornedo-Ortega¹,

González-Centeno²,

Chira³

et al. 2021

Chemistry and Biochemistry of Winemaking, Wine Stabilization and Aging

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Phenolic compounds are a wide family of thousands of natural bioactives well-known for their overwhelming demonstrated health benefits. Particularly in wines, polyphenols and quality are closely interconnected. Indeed, these compounds possess a critical role due to their contribution to organoleptic wine quality as color, astringency, and bitterness. The profile or the composition of certain polyphenols has been even proposed as an analytical tool for authenticity certification. In this sense, although important progress has been achieved, the understanding of the relationship between the quality of a particular wine and its phenolic composition remains one of the major challenges in enology research. But why? If there is an adjective to define wine, it is “complex.” This final complexity of a wine begins with the enormous polyphenolic variability that may be present in grapes influenced by ripening, genetic, or environmental factors, among others. Winemaking process (alcoholic and malolactic fermentation) and wine aging with or without wood contact produce endless reactions giving rise to complex transformations (copigmentation, cycloaddition, polymerization, and oxidation) of polyphenols. This chapter gathers the most relevant information about the composition, variations, and transformations of phenolic compounds from grape to wine including their influence on sensory properties.

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Ellagitannins and Flavano-Ellagitannins: Red Wines Tendency in Different Areas, Barrel Origin and Ageing Time in Barrel and Bottle

Cited by 29 publications

References 38 publications

Alternative Woods in Enology: Characterization of Tannin and Low Molecular Weight Phenol Compounds with Respect to Traditional Oak Woods. A Review

Alternative Woods in Enology: Characterization of Tannin and Low Molecular Weight Phenol Compounds with Respect to Traditional Oak Woods. A Review

Kinetics of Formation of Flavano‐C‐Glycosidic Ellagitannins (Acutissimin A and B) in Model Solutions Containing Medium Toasted Oak Chips and Catechin for Wine Aging

Phenolic Compounds of Grapes and Wines: Key Compounds and Implications in Sensory Perception

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