Influence of the botanical origin and toasting level on the ellagitannin content of wines aged in new and used oak barrels

Navarro, María Francisca Cegarra; Kontoudakis, Nikolaos; Gómez‐Alonso, Sergio; Garcı́a-Romero, Esteban; Canals, Joan Miquel; Hermosín‐Gutiérrez, Isidro; Zamora, Fernando

doi:10.1016/j.foodres.2016.07.016

Cited by 24 publications

(23 citation statements)

References 43 publications

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“…Overall extraction of phenolic compounds was higher in used French oak when compared with used American oak. This was expected, taking into account the higher content of French oak in ellagitannins (Navarro et al, 2016) and phenolic acids, especially ellagic acid, in relation to the American variety (Garcia et al, 2012). Regarding the extraction of typical wood volatiles, several groups were extracted either from used French and American oak, but models for guaiacol, 4-methylguaiacol and eugenol are absent for used French oak due to difficulties in determining their concentrations in some runs of the factorial designs, with co-eluting peaks in the chromatograms.…”

Section: Resultsmentioning

confidence: 77%

Factors affecting extraction of adsorbed wine volatile compounds and wood extractives from used oak wood

et al. 2019

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During ageing, wood adsorbs volatile compounds from beverages. However, chemical interactions involved in sorption still remain unclear, as well as wood capacity to transfer such compounds to subsequent matrices when reused. Therefore, extractions were conducted from used wood manipulating variables such as ethanol concentration, contact temperature and pH, in order to determine their effect in the interaction and consequent recovery of wine volatiles from wood. Mathematical models were outlined, which demonstrated an exclusive effect of ethanol concentration on the extraction of wine volatiles adsorbed in wood, more prominent for compounds of higher hydrophobicity. Thus adsorption of wine volatiles was shown to be based on hydrophobic interactions. Recovery of wood extractives was also modeled, confirming the known positive effect of ethanol and temperature on the overall extraction of characteristic wood compounds. When reused, wood transferred wine compounds to hydroalcoholic matrices, demonstrating its impact and potential as a vector for aroma transference.

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Section: Resultsmentioning

confidence: 77%

Factors affecting extraction of adsorbed wine volatile compounds and wood extractives from used oak wood

et al. 2019

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“…However, when comparing the total phenolics of medium toast levels between the two species, the results of this study are not in agreement with the Spanish research. This could potentially be an impact of geographical origin, individual tree variation, coarseness of the grain, or seasoning method (Jackson, 2014;Navarro et al, 2016).…”

Section: Extractable Phenolics and Colormentioning

confidence: 99%

“…This can be rationalized by the fact that the total phenolic content imparted on the wine is dependent on the total phenolic content contained within the wood used in cooperage after seasoning the staves. Established research has shown that the species of oak used in cooperaging has a significant effect on the total phenolics extracted into the wine (Jackson, 2014;Navarro et al, 2016;Pérez-Prieto et al, 2002).…”

Section: Total Phenolsmentioning

confidence: 99%

Chemical evaluation of Carcavelos fortified wine aged in Portuguese (Quercus pyrenaica) and French (Quercus robur) oak barrels at medium and high toast

McCallum

Lopes-Correia²,

Ricardo-da-Silva

2019

OENO One

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Adega do Casal Manteiga is a winery, publicly owned by the Municipality of Oeiras that produces Carcavelos fortified wine. Carcavelos fortified wine is an appellation of origin and demarcated as D.O.P. (Denominação de Origem Protegida). This study examines the effects of barrels made from botanical species (Quercus pyrenaica, and Quercus robur) and toasting method (medium and high) on a single vintage wine that has been aged for 8 years. Twenty barrels were used, with five replicates for each factor. The barrels were fabricated and toasted using the same cooperage, J.M. Gonçalves in Portugal. Significant differences were seen between the species Q. robur and Q. pyrenaica, with an impact on total phenolic content, including both flavonoids and non-flavonoids. The total phenols of the wine aged in Q. pyrenaica barrels was significantly higher than in the Q. robur barrels, and Q. pyrenaica contained more flavonoids than Q. robur in medium and high toast barrels. Q. pyrenaica showed more non-flavonoid compounds than Q. robur inhigh and medium toasted barrels, but this difference in non-flavonoids was only statistically significant in the high toasted barrels. The degree of toasting had significant effects on the flavonoid content of the wine, as well as the tanning power. Flavonoid content increased for both Q. pyrenaica and Q. robur in the wines that were aged in high tasted barrels compared to those that were medium toasted. The tannin power decreased for both Q. pyrenaica and Q. robur when the toasting increased.

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“…Wine aging in oak barrels is a highly complex process, during which the wine undergoes a number of changes and gains in complexity and stability (Garde-Cerdán and Ancín-Azpilicueta, 2006). The oak wood contributes to the wine by adding volatile substances that improve its quality in terms of aroma and flavour (Navarro et al, 2018), as well as phenolic compounds that contribute to its textural sensations (Navarro et al, 2016a).…”

Section: Introductionmentioning

confidence: 99%

Influence of supplementing red wine with oak staves of various ellagitannin release potentials and different micro-oxygenation doses on wine colour and phenolic and volatile composition

et al. 2020

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Aim: The aim of the study was to evaluate the effect on wine colour and phenolic and volatile composition of supplementing a red wine with different oak staves - selected using a non-invasive measurement method based on infrared spectrometry (Oakscan system) - during a micro-oxygenation treatment.Methods and results: Aliquots of 165 liters of a Merlot wine were micro-oxygenated at two doses of oxygen (2.5 and 5.0 mg of O2/L.month) in the presence or not of oak staves of different potential ellagitannin release (PER) for three months. Micro-oxygenation generally increased colour intensity and stability, probably because it favours the formation of new pigments. The presence of staves increased the total phenolic index and the ellagitannin concentration and encouraged the combination of anthocyanins with flavanols. The greater the PER of the staves, the greater this effect was. Finally, the micro-oxygenation dose only affected the concentration of total furanic compounds, whereas the PER of the staves seemed to determine the concentrations of furanic compounds, volatile phenols and β-methyl-γ-octalactones. To be specific, the lower the PER of the staves, the higher the concentration of β-methyl-γ-octalactones (coconut notes) and the lower the concentration of furanic compounds (toasted nut notes) and volatile phenols (smoked notes). A sensory analysis of the wines confirmed this trend.Conclusions: The main conclusion is that it is possible to use a non-invasive measurement method based on infrared spectrometry oak staves for their potential release of ellagitannins, as well as different volatile substances.Significance and impact of the study: These results indicate that by choosing the staves winemakers can modulate both the structure and the aromatic profile of their wines.

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Influence of the botanical origin and toasting level on the ellagitannin content of wines aged in new and used oak barrels

Cited by 24 publications

References 43 publications

Factors affecting extraction of adsorbed wine volatile compounds and wood extractives from used oak wood

Factors affecting extraction of adsorbed wine volatile compounds and wood extractives from used oak wood

Chemical evaluation of Carcavelos fortified wine aged in Portuguese (Quercus pyrenaica) and French (Quercus robur) oak barrels at medium and high toast

Influence of supplementing red wine with oak staves of various ellagitannin release potentials and different micro-oxygenation doses on wine colour and phenolic and volatile composition

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