Understanding the ellagitannin extraction process from oak wood

García‐Estévez, Ignacio; Alcalde-Eon, Cristina; Grottaglie, Laura Le; Rivas-Gonzalo, Julián C.; Escribano-Bailón, M. Teresa

doi:10.1016/j.tet.2014.10.047

Cited by 25 publications

(33 citation statements)

References 33 publications

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“…racking or bottling) has also been studied. Furthermore, the present study also aimed at confirming under commercial winery conditions some of the conclusions drawn about the extractability of individual ellagitannins in model systems (García-Estévez et al 2015).…”

Section: Introductionmentioning

confidence: 66%

“…Nevertheless, the concentration found in wines is lower than that which could be expected from the concentration in wood. The different extractability (García-Estévez et al 2015) and reactivity (Quideau et al 2005, Jourdes et al 2009 of the individual ellagitannins influences the concentration in wines (Puech et al 1996). As a result, the proportion of the individual ellagitannins may change in wine respecting those observed in wood (Michel et al 2011).…”

Section: Introductionmentioning

confidence: 99%

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Effect of the type of oak barrels employed during ageing on the ellagitannin profile of wines

García‐Estévez

Escribano-Bailón

Rivas-Gonzalo

et al. 2017

Australian Journal of Grape and Wine Research

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Background and Aims: Ellagitannins released from wood to wine during barrel ageing can affect wine colour and astringency. This work aimed to examine the influence that oak wood type (French or American) and age (first-fill or second-fill) of barrels has on the concentration of individual ellagitannins and their evolution during winemaking and ageing. Methods and Results: The ellagitannin composition of red wines during ageing was determined by HPLC-MS/MS-multiple reaction monitoring. Differences in the extractability and stability of the individual ellagitannins were observed. Moreover, the ellagitannin composition of wines was determined by the type of barrel. Wines aged in new French oak barrels showed a concentration of ellagitannin about twofold higher than that aged in American or in second-fill French ones. The vescalagin/castalagin ratio was higher in wines aged in French oak barrels than that in wines aged in American barrels. Wine samples were grouped by discriminant analysis into three groups depending on the type of barrel employed during ageing. Conclusions: The ellagitannin profile of aged red wines is strongly influenced by the type of oak barrel employed. Wines aged in new French oak barrels can be differentiated from those aged in second-fill French or in new American oak barrels by the ellagitannin concentration, whereas the vescalagin/castalagin ratio may assist in tracing the oak type (French or American) of the barrels. Significance of the Study: The ellagitannin concentration along with the vescalagin/castalagin ratio in red wines aged in oak barrels can be employed for tracing the oak type of the barrels.

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Section: Introductionmentioning

confidence: 66%

Section: Introductionmentioning

confidence: 99%

Effect of the type of oak barrels employed during ageing on the ellagitannin profile of wines

García‐Estévez

Escribano-Bailón

Rivas-Gonzalo

et al. 2017

Australian Journal of Grape and Wine Research

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“…Liebl.) supplied by OenoWood International (Cognac, France) were used, with an average size of 1.2−1.5 cm long, 0.9−1.1 cm wide, 0.1− 0.3 cm deep, 0.562 g/cm 3 density, and a weight/surface ratio of 0.1 g/ cm 2 . The porosity of the oak wood (63.2%) was calculated as described elsewhere.…”

Section: ■ Materials and Methodsmentioning

confidence: 99%

An Approach to the Study of the Interactions between Ellagitannins and Oxygen during Oak Wood Aging

García‐Estévez

Alcalde-Eon

Martínez-Gil

et al. 2017

J. Agric. Food Chem.

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During the aging of red wine in oak wood barrels, or in alternative aging systems, interactions between the compounds released from wood, the compounds of the wine, and oxygen can take place. The main objective of the present work was to study oxygen-ellagitannin interactions by monitoring their levels in three model systems, all containing the same amounts of French oak chips and differing only in the oxygen content: total absence, only the oxygen released from the chips, and air-saturated (model systems F, OW, and OS, respectively). This study has highlighted the influence of oxygen in the ellagitannins' evolution and the relevance of the oxygen trapped into the oak chips, reporting for the first time the kinetics of oxygen release to the model wine. Furthermore, the indirect contribution of oxygen to the ellagitannins' disappearance by boosting autoxidative reactions has also been pointed out. Vescalagin seems to be the ellagitannin most affected by the initial oxygen levels.

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“…Therefore, their low content or absence in the aged wine spirits may result from the thermal degradation during the heat treatment of the wood [117,126,[129][130][131]. Moreover, low extraction [132], as well as oxidation and hydrolysis of ellagitannins, may occur during ageing [99,101].…”

Section: Phenolic Compounds Found In Aged Wine Spiritsmentioning

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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Understanding the ellagitannin extraction process from oak wood

Cited by 25 publications

References 33 publications

Effect of the type of oak barrels employed during ageing on the ellagitannin profile of wines

Effect of the type of oak barrels employed during ageing on the ellagitannin profile of wines

An Approach to the Study of the Interactions between Ellagitannins and Oxygen during Oak Wood Aging

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

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