Polyphenolic profile as a useful tool to identify the wood used in wine aging

Sanz, Miriam; Simón, Brígida Fernández de; Cadahía, Estrella; Esteruelas, Enrique; Muñoz, Angel Ma.; Hernández, M. Teresa; Estrella, Isabel

doi:10.1016/j.aca.2011.12.012

Cited by 53 publications

(75 citation statements)

References 33 publications

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“…AC was the sample that resulted in the highest decrease (after the first month) and lowest increase (second and third months) of the Ad value. The lower anthocyanin concentration observed in AC sample might be attributed to its particular porous structure which allows higher extraction rates of ellagitannins (Sanz et al, 2012) and consequently faster depletion of monomeric anthocyanins through condensation reactions. the second and third months and higher H values after the first and third months when compared with the wines where chip addition took place after fermentation (Figure 1).…”

Section: Color Parametersmentioning

confidence: 99%

Addition of wood chips in red wine during and after alcoholic fermentation: differences in color parameters, phenolic content and volatile composition

et al. 2016

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Aim:The effect of the time of wood chip addition on phenolic content, color parameters and volatile composition of a red wine made by a native Greek variety (Agiorgitiko) was evaluated. Methods and results:For this purpose, chips from American, French, and Slavonian oak and Acacia were added in the wine during and after fermentation. Various chemical parameters of wines were studied after one, two and three months of contact with chips. The results showed that the addition of oak chips during alcoholic fermentation did not favor ellagitannin extraction and the reactions involved in tannin condensation and anthocyanin stabilization. Moreover, wines fermented with wood chips contained higher contents of whiskey lactones, eugenol, ethyl vanillate and acetate esters while their ethyl ester content was lower compared with the wines where chip addition took place after fermentation. Conclusion:When chips are added after fermentation, wines seem to have a greater aging potential compared to the wines fermented with chips due to their higher ellagitannin content and enhanced condensation reactions. On the other hand, color stabilization and tannin polymerization occur faster when chips are added during fermentation, resulting in shorter aging periods suitable for early consumed wines.Significance and impact of the study: The outcomes of this study would be of practical interest to winemakers since they could improve the control over the wood extraction process.Keywords: oak chips, Agiorgitiko, Acacia chips, tannins, anthocyanins, ellagitannins, wood derived volatiles Abstract manuscript

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Section: Color Parametersmentioning

confidence: 99%

Addition of wood chips in red wine during and after alcoholic fermentation: differences in color parameters, phenolic content and volatile composition

et al. 2016

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“…On the other hand, the polyphenolic composition of cherry tree heartwood has a fundamentally different polyphenolic profile, composed of a spectrum of flavonoids and condensed tannins (26). Similarly, acacia wood contains an array of different flavonoids (27). Given the complexity associated with the expression of antioxidant effects, which depend on both the structures of the polyphenols involved and their proportions, the differences found in the P R , rather reflect differences in the reducing potencies of the individual components and presumably the synergistic/antagonistic effects amongst them.…”

Section: Reducing Powermentioning

confidence: 99%

Kinetics of polyphenol extraction from wood chips in wine model solutions: effect of chip amount and botanical species

2015

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The extraction of polyphenols from wood chips into a wine model system was described using kinetics, over a period of 20 days. The wood chips tested were made from oak (Quercus alba), false acacia (Robinia pseudoacacia) and cherry (Prunus avium) wood. Kinetics were established using nonlinear regression and the leaching of polyphenols into the liquid model systems was found to obey a second-order model. The determination of basic kinetic parameters enabled the identification of leaching trends and comparison among the difference wood species used, as well as determination of the effect of the amount of chips added. Oak chips were found to enrich the model wine in polyphenolic substances significantly more compared with either acacia or cherry. Furthermore, the wine model treated with oak chips displayed a much higher reducing power on day 20 of the treatment. The correlation of the total polyphenol concentration at saturation with the amount of chips added, using nonlinear regression, revealed that in every case the maximum concentration of total polyphenols attained was linked with the amount of chips by a three-parameter exponential growth function. Possible differences pertaining to wood botanical species and polyphenolic load are discussed on the grounds of theoretical considerations for diffusion.

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“…Despite the diversity of toasting protocols, the toasting level is usually classified as light, medium or heavy. In practice, the result mostly depends on the binomial temperature/time applied to each wood botanical species [109,110,143,162,163].…”

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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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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Polyphenolic profile as a useful tool to identify the wood used in wine aging

Cited by 53 publications

References 33 publications

Addition of wood chips in red wine during and after alcoholic fermentation: differences in color parameters, phenolic content and volatile composition

Addition of wood chips in red wine during and after alcoholic fermentation: differences in color parameters, phenolic content and volatile composition

Kinetics of polyphenol extraction from wood chips in wine model solutions: effect of chip amount and botanical species

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

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