Monosaccharide anhydrides, new markers of toasted oak wood used for ageing wines and distillates

Alañón, M.E.; Rubio, H.; Dı́az-Maroto, M.C.; Pérez-Coello, M.S.

doi:10.1016/j.foodchem.2009.06.047

Cited by 24 publications

(19 citation statements)

References 25 publications

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“…These acids, aldehydes and coumarins already exist in oak and chestnut heartwoods in the free form or linked to parietal constituents [108]. Nevertheless, their contents change considerably through the thermal degradation of the wood lignin [109][110][111][112][113] together with the increase of wood permeability [114,115] during the heat treatment of the barrel. Hence, higher amounts can be released into the wine spirit over the ageing process.…”

Section: Phenolic Compounds Found In Aged Wine Spiritsmentioning

confidence: 99%

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Phenolic Composition and Related Properties of Aged Wine Spirits: Influence of Barrel Characteristics. A Review

Canas

2017

Beverages

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Abstract:The freshly distilled wine spirit has a high concentration of ethanol and many volatile compounds, but is devoid of phenolic compounds other than volatile phenols. Therefore, an ageing period in the wooden barrel is required to attain sensory fullness and high quality. During this process, several phenomena take place, namely the release of low molecular weight phenolic compounds and tannins from the wood into the wine spirit. Research conducted over the last decades shows that they play a decisive role on the physicochemical characteristics and relevant sensory properties of the beverage. Their contribution to the antioxidant activity has also been emphasized. Besides, some studies show the modulating effect of the ageing technology, involving different factors such as the barrel features (including the wood botanical species, those imparted by the cooperage technology, and the barrel size), the cellar conditions, and the operations performed, on the phenolic composition and related properties of the aged wine spirit. This review aims to summarize the main findings on this topic, taking into account two featured barrel characteristics-the botanical species of the wood and the toasting level.

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Section: Phenolic Compounds Found In Aged Wine Spiritsmentioning

confidence: 99%

“…Research on oak wood and chestnut wood have shown that the heat treatment of the barrel is of remarkable importance to the pool of extractable compounds that can be released into the beverage when it contacts the wood [102,[109][110][111][112][113]117,118].…”

Section: Influence Of the Heat Treatment Of The Barrelmentioning

confidence: 99%

Phenolic Composition and Related Properties of Aged Wine Spirits: Influence of Barrel Characteristics. A Review

Canas

2017

Beverages

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“…These include sugars such as glucose, xylose and arabinose (41). Glucose is one of the main sugars in aged whiskies (22).…”

Section: Changes In Concentrations Of Sugarsmentioning

confidence: 99%

Changes in Chemical Composition of Plum Distillate during Maturation in the Presence of Oak Chips under Different Conditions

Balcerek¹,

Pielech‐Przybylska²,

Dziekońska‐Kubczak³

et al. 2017

Food Technol. Biotechnol.

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“…4,[10][11][12] Compounds such as, 2-furfural, 5-methylfurfural, 5-hydroxymethylfurfural, cisoak-lactone, trans-oak-lactone, eugenol, guaiacol, m-cresol, ocresol, p-ethylphenol, maltol, vanillin, cis-dioxane, trans-dioxane, cis-dioxolane, and trans-dioxolane were considered. 5,[13][14][15][16] Furans (e.g., 2-furfural, 5-methylfurfural, and 5-hydroxymethyl-2-furfural) are formed by three pathways: pyrolysis of carbohydrates, dehydration of sugars through Maillard reaction, and caramelization, [17][18][19] which occurs during winemaking and aging. As the levels of 2-furfural and 5-hydroxymethyl-2-furfural have a tendency to increase linearly during aging, they were considered as age markers.…”

Section: ' Introductionmentioning

confidence: 99%

“…4,10-12 Compounds such as, 2-furfural, eugenol, guaiacol, ocresol, maltol, vanillin,[13][14][15][16] are formed by three pathways: pyrolysis of carbohydrates, dehydration of sugars through Maillard reaction, and caramelization, [17][18][19] which occurs during winemaking and aging. As the levels of 2-furfural and 5-hydroxymethyl-2-furfural have a tendency to increase linearly during aging, they were considered as age markers.…”

mentioning

confidence: 99%

In-Depth Search Focused on Furans, Lactones, Volatile Phenols, and Acetals As Potential Age Markers of Madeira Wines by Comprehensive Two-Dimensional Gas Chromatography with Time-of-Flight Mass Spectrometry Combined with Solid Phase Microextraction

Perestrelo¹,

Barros²,

Câmara³

et al. 2011

J. Agric. Food Chem.

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The establishment of potential age markers of Madeira wine is of paramount significance as it may contribute to detect frauds and to ensure the authenticity of wine. Considering the chemical groups of furans, lactones, volatile phenols, and acetals, 103 volatile compounds were tentatively identified; among these, 71 have been reported for the first time in Madeira wines. The chemical groups that could be used as potential age markers were predominantly acetals, namely, diethoxymethane, 1,1-diethoxyethane, 1,1-diethoxy-2-methyl-propane, 1-(1-ethoxyethoxy)-pentane, trans-dioxane and 2-propyl-1,3-dioxolane, and from the other chemical groups, 5-methylfurfural and cis-oak-lactone, independently of the variety and the type of wine. GC Â GCToFMS system offers a more useful approach to identify these compounds compared to previous studies using GC-qMS, due to the orthogonal systems, that reduce coelution, increase peak capacity and mass selectivity, contributing to the establishment of new potential Madeira wine age markers. Remarkable results were also obtained in terms of compound identification based on the organized structure of the peaks of structurally related compounds in the GC Â GC peak apex plots. This information represents a valuable approach for future studies, as the ordered-structure principle can considerably help the establishment of the composition of samples. This new approach provides data that can be extended to determine age markers of other types of wines.KEYWORDS: Age markers, Madeira wine, HS-SPME, GC Â GC-ToFMS ' INTRODUCTION Madeira wine is a fortified Portuguese wine produced in Madeira Island over the last centuries and plays an important role in the economy of the Island. The peculiar characteristics of Madeira wines arise from the specific and singular winemaking process. The fermentation process is stopped by the addition of natural grape spirit in order to obtain an ethanol content of 18-22% (v/v). Some wines undergo aging in wood casks in cellars at temperatures up to 30°C, and humidity levels between 70 and 75%, while the majority of wines are submitted to a baking process, i.e., the wine is placed in large coated vats, and the temperature is slowly increased at about 5°C per day and maintained at 45-50°C during at least 3 months. After this treatment, the wine is allowed to undergo a maturation process in oak casks for a minimum of 3 years. Finally, some Madeira wines were submitted to an aging process, from a minimum of 3 to 20 years or even longer.1,2 The aging process in oak casks is fundamental for the Madeira wine's unique sensorial properties. During this period, several reactions and migration of molecules from the oak to wine can occur, 3,4 which depends on some parameters, such as grape variety, wine making procedure, and oak characteristics (geographical origin, species of oak, seasoning of the staves, toasting, and age of cask), 5-9 among others. The establishment of potential age markers is important to detect frauds and to ensure the authenticity of the wine. F...

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Monosaccharide anhydrides, new markers of toasted oak wood used for ageing wines and distillates

Cited by 24 publications

References 25 publications

Phenolic Composition and Related Properties of Aged Wine Spirits: Influence of Barrel Characteristics. A Review

Phenolic Composition and Related Properties of Aged Wine Spirits: Influence of Barrel Characteristics. A Review

Changes in Chemical Composition of Plum Distillate during Maturation in the Presence of Oak Chips under Different Conditions

In-Depth Search Focused on Furans, Lactones, Volatile Phenols, and Acetals As Potential Age Markers of Madeira Wines by Comprehensive Two-Dimensional Gas Chromatography with Time-of-Flight Mass Spectrometry Combined with Solid Phase Microextraction

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