The quality of white wines fermented in Croatian oak barrels

Herjavec, Stanka; Jeromel, Ana; Silva, A. Da; Orlić, Sandi; Redžepović, Sulejman

doi:10.1016/j.foodchem.2005.09.034

Cited by 28 publications

(22 citation statements)

References 7 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Ageing in new barrels was shown to provoke limited increases in VA and SA, but the effect on FA and p-CouA was quite the opposite (Wilker and Gallander, 1988). Similar was the outcome of a recent examination, which demonstrated that p-HBA, as well CA, p-CouA and FA showed decreasing tendencies in Chardonnay and Sauvignon wines fermented in oak barrels as compared with control samples placed in stainless steel tanks, but the concentration of SA and VA acids was found significantly increased (Herjavec et al, 2007). The very high increases in CA, FA and p-CouA found in this study contrast these results.…”

Section: Discussionsupporting

confidence: 89%

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

Karathanos

Syrimbei

Chiou

et al. 2008

Journal of Food Composition and Analysis

View full text Add to dashboard Cite

Section: Discussionsupporting

confidence: 89%

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

Karathanos

Syrimbei

Chiou

et al. 2008

Journal of Food Composition and Analysis

View full text Add to dashboard Cite

“…International varieties, considered the most cultivated varieties in the world (Robinson, 2006), have been studied in relation to different aspects during the last number of years. Recently, several authors studied wine volatile compounds from international cultivars grown in different geographic areas, namely Cabernet Sauvignon from China, California and Brazil (Falcao et al, 2008;Preston et al, 2008;Tao et al, 2008;Jiang & Zhang, 2010), Sauvignon blanc from New Zealand, France and Australia (Berna et al, 2009;Lund et al, 2009), Chardonnay from Croatia and China (Hejavec et al, 2007;Preston et al, 2008;Falcao et al, 2008;Berna et al, 2009;Jiang & Zhang 2010), Tempranillo, Cabernet Sauvignon and Merlot from Spain (Ferreira et al, 2000), and others. These studies have attempted to characterise the different wines from different terroir to show the influence of geographic area on wine composition, thus showing the versatility of these grape varieties.…”

Section: Introductionmentioning

confidence: 99%

Determination of Odorants in Varietal Wines from International Grape Cultivars (Vitis vinífera) Grown in NW Spain

Vilanova¹,

Genisheva²,

Graña³

et al. 2016

SAJEV

View full text Add to dashboard Cite

This work was carried out to investigate the odorants found in ten varietal wines from different international grape cultivars (Merlot, Cabernet Sauvignon, Pinot noir, Tempranillo, Sauvignon blanc, Riesling, Chardonnay, Pinot gris, Pinot blanc and Gewürztraminer) grown in northwest Spain. Monoterpenes, alcohols, fatty acids, ethyl esters, acetates and volatile phenols were determined by gas chromatographymass spectrometry (GC-MS). The results showed that Gewürztraminer white wines had the highest concentration of volatile compounds (35.7 mg/L). Monoterpenes, linalool, terpineol, citronellol and nerol were detected only in Riesling and Gewürztraminer white wines. In the red wines, Cabernet Sauvignon followed by Merlot wines showed the highest concentration of total volatile composition (55.60 mg/L and 50.90 mg/L respectively), characterised by a higher concentration of alcohols. Based on the individual odour threshold, white Gewürztraminer and red Pinot noir wines showed the highest total OAV value. ANOVA has shown significant differences among wines. Principal component analysis performed a grouping of the monovarietal wines -Sauvignon blanc-Pinot blanc-Riesling and Pinot gris gris-Gewürztraminer in the white wines, and Cabernet Sauvignon-Tempranillo in the red wines.

show abstract

“…Some wines were aged in new barrels and, after some time, they exhibited different colours, aromas and taste than did the same wine aged in stainless steel or concrete tanks (Boidron et al, 1989;Sefton et al, 1989;Cerdan-Garde & Ancin-Azpilicueta, 2006;Herjavec et al, 2007). This might be due to the extraction of wood components such as polyphenols and flavours, in addition to oxidative reactions.…”

Section: Discussionmentioning

confidence: 99%

“…The composition and quality of some white wines fermented and aged in new oak barrels were altered, particularly in flavour and colour (Towel & Waterhouse, 1996;Herjavec et al, 2007). This suggests the possibility of a condensation reaction with flavanols, proanthocyanidins and some aldehydes from the oak.…”

mentioning

confidence: 99%

Formation of Flavanol-aldehyde Adducts in Barrel-aged White Wine – Possible Contribution of These Products to Colour

Vivas

Nonier

Absalon

et al. 2016

SAJEV

View full text Add to dashboard Cite

This paper describes the formation and diversity of new compounds resulting from the polymerisation of furanic and phenolic flavanol-aldehydes with HPLC-DAD and LC-ES/MS analysis. Polymerisation, resulting from nucleophilic reactions, formed dimers, trimers, soluble and insoluble polymers. Reactions in hydroalcoholic solution with pure aldehydes (phenolic and furanic) and flavanols (catechin) were studied. The study was repeated with different aldehydes in white wine. This research focused particularly on the colour properties of the released products and their potential impact on the colour of white wine. Some products were purified and isolated; these were mainly catechinfurfuraldehyde, catechin-methyl-5-furfuraldehyde, catechin-hydroxymethyl-furfuraldehyde, catechin-vanillin, and catechin-syringaldehyde dimers. The most powerful coloured products resulted from furanic aldehydes. Over the course of the experiment, the reaction produced dimers, trimers and oligomers. After 50 to 60 days, the colour of the solution was mainly due to soluble polymeric forms. In addition, the role of SO 2 , generally used during vinification and ageing, was studied. The influence of SO 2 on the kinetics of the reaction was limited.

show abstract

The quality of white wines fermented in Croatian oak barrels

Cited by 28 publications

References 7 publications

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

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

Determination of Odorants in Varietal Wines from International Grape Cultivars (Vitis vinífera) Grown in NW Spain

Formation of Flavanol-aldehyde Adducts in Barrel-aged White Wine – Possible Contribution of These Products to Colour

Contact Info

Product

Resources

About