Impact of Concentration of Ellagitannins in Oak Wood on Their Levels and Organoleptic Influence in Red Wine

Abstract

Some wood substances such as ellagitannins can be extracted during wine aging in oak barrels. The level of these hydrolyzable tannins in wine depends of some parameters of oak wood. Their impact on the organoleptic perception of red wine is poorly known. In our research, oak staves were classified in three different groups according to their level of ellagitannins estimated by NIRS (near infrared spectroscopy) online procedure (Oakscan). First, the ellagitannin level and composition were determine for each classified stave and an excellent correlation between the NIRS classification (low, medium and high potential level of ellagitannin) and the ellagitannin content estimated by HPLC-UV was found. Each different group of NIRS classified staves was then added to red wine during its aging in a stainless tank, and the extraction and evolution of the ellagitannins were monitored. A good correlation between the NIRS classification and the concentration of ellagitannins in red wine aging in contact with the classified staves was observed. The influence of levels of ellagitannins on the resulting wine perception was estimated by a trained judge's panel, and it reveals that the level of ellagitannins in wine has an impact on the roundness and amplitude of the red wine.

Chemical and sensory evaluation of wine matured in oak barrel: effect of oak species involved and toasting process

“…The red wine (50 mL) was evaporated under reduced pressure, and the resulting residue was dissolved in methanol (20 mL); then, 4 mL of this mixture was loaded in the hydrolysis tubes for the determination of the total ellagitannin level [28]. The total ellagitannin concentration was determined by the quantification of ellagic acid released during acidic hydrolysis (2 h at 100 °C, 2 N HCl in MeOH).…”

Hydrolyzable tannin analysis in food

“…Ellagitannins and gallotannins may also affect the life of foodstuff due to their antioxidant properties and/or antimicrobial activity (Cao, Sofic, & Prior, 1997;Hager, Howard, & Prior, 2010;Haslam, 1989;Koponen, Happonen, Mattila, & Törrönen, 2007;Lau, King, & Waterhouse, 2003;Michel et al, 2011;Zhang, Wang, Lee, Henning, & Heber, 2009). …”

Quercus humboldtii(Colombian oak): Characterisation of wood phenolic composition with respect to traditional oak wood used in oenology

“…In addition, they accelerate anthocyanin and tannin condensation, which promotes wine flavanol polymerization (flavanoellagitannins) (Cadahía et al, 2008). For this reason, they may contribute to colour stability, astringency, bitterness and wine flavour (Stark et al, 2010;Michel et al, 2011).…”