Evolution of benzoate derivatives and their hydroxycinnamate analogues during ageing of white wines in oak barrels

Effect of oak wood barrel capacity and utilization time on phenolic and sensorial profile evolution of an Encruzado white wine

“…In the literature there are contradictory results about the evolution of several phenolic acids in white wines aged in barrels. Thus the very high increase in caffeic acid, ferulic acid and coumaric acid found by Karathanos et al . during the aging process in oak barrels of white wines from Asyrtiko and Chardonnay cultivars contrasts with the decrease of these compounds reported by other authors, where a decrease in the values was detected in Chardonnay wines fermented and aged in oak barrels as compared with control samples placed in stainless steel tanks.…”

“…All of these phenolic compounds play an important role in white wine browning potential because they can be easily oxidized to quinones, which in turn polymerize . Moreover, several authors show that storage conditions have a strong effect on the wine phenolic composition as a result of several modifications, mainly due to hydrolysis, oxidation and complexation, presence of light and the storage temperature …”

Cinnamic acid, ethanol and temperature interaction on coumarate decarboxylase activity and the relative expression of the putative cd gene in D. bruxellensis

“…Works with D. bruxellensis have used concentrations above 100 ppm of p-coumaric acid in the growth medium, leading to higher production of volatile phenols, which in turn has been correlated with higher CD activity (Dias et al 2003;Godoy et al 2008;Harris et al 2009). However, since this concentration of cinnamic acids has not been described in wines, we used concentrations known to be present in wine (Karathanos et al 2008). We determined that under these conditions cinnamic acids do not significantly influence the production of CD activity.…”

Wine: Food of poets and scientists

“…Thus wine matures develops, and evolves, sometimes for the better and sometimes for the worse. Some of these processes are addressed in this Special Issue, with papers on the effects of vibration (Chung et al, 2008), ageing (Karathanos et al, 2008), and preservation through alternatives to sulfur dioxide (Salaha et al, 2008).…”