Variations in oxygen and ellagitannins, and organoleptic properties of red wine aged in French oak barrels classified by a near infrared system

Michel, Julien; Albertin, Warren; Jourdes, Michaël; Floch, Alexandra Le; Giordanengo, Thomas; Mourey, Nicolas; Teissèdre, Pierre-Louis

doi:10.1016/j.foodchem.2016.02.129

Cited by 24 publications

(12 citation statements)

References 25 publications

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“…Wood composition depends not only on species but also many other factors such as silvicultural, geographic origin and cooperage processing, which affect the extractable fraction [5,13,23,35]. Ellagitannins are transferred to the wine during aging, contributing to sensations of bitterness and astringency [36][37][38] and behaving as antioxidants due to their capacity to consume oxygen [39,40]. Moreover, ellagitannins directly affect wine color via reactions with anthocyanins forming red orange anthocyanin-ellagitannin complexes but are much more stable over time than free anthocyanins [41][42][43].…”

Section: Introductionmentioning

confidence: 99%

Alternative Woods in Enology: Characterization of Tannin and Low Molecular Weight Phenol Compounds with Respect to Traditional Oak Woods. A Review

et al. 2020

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Wood is one of the most highly valued materials in enology since the chemical composition and sensorial properties of wine change significantly when in contact with it. The need for wood in cooperage and the concern of enologists in their search for new materials to endow their wines with a special personality has generated interest in the use of other Quercus genus materials different from the traditional ones (Q. petraea, Q. robur and Q. alba) and even other wood genera. Thereby, species from same genera such as Q. pyrenaica Willd., Q. faginea Lam., Q. humboldtti Bonpl., Q. oocarpa Liebm., Q. stellata Wangenh, Q. frainetto Ten., Q. lyrata Walt., Q. bicolor Willd. and other genera such as Castanea sativa Mill. (chestnut), Robinia pseudoacacia L. (false acacia), Prunus avium L. and P. cereaus L. (cherry), Fraxinus excelsior L. (European ash) and F. americana L. (American ash) have been studied with the aim of discovering whether they could be a new reservoir of wood for cooperage. This review aims to summarize the characterization of tannin and low molecular weight phenol compositions of these alternative woods for enology in their different cooperage stages and compare them to traditional oak woods, as both are essential to proposing their use in cooperage for aging wine.

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Section: Introductionmentioning

confidence: 99%

Alternative Woods in Enology: Characterization of Tannin and Low Molecular Weight Phenol Compounds with Respect to Traditional Oak Woods. A Review

et al. 2020

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“…Notwithstanding the intricate effect of compounds on aroma and flavour owing to the complexity of their interactions and the multiple sensations involved [47,48], some features have been often related to the phenolic composition of the aged wine spirit and of other aged beverages. There is evidence on the relationship between: the vanilla aroma and vanillin concentration [24,49,50]; the bitterness and phenolic acids, their ethyl esters, and (+)-lyoniresinol concentrations [48,[51][52][53][54]. Among these properties, the vanilla aroma should be highlighted due to its outstanding importance for aged wine spirit quality [55][56][57].…”

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confidence: 99%

“…Among these properties, the vanilla aroma should be highlighted due to its outstanding importance for aged wine spirit quality [55][56][57]. The relationship between astringency and ellagitannin and gallotannin concentrations is still unclear for thesekind of beverages [48,[51][52][53][54]58,59].…”

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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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“…For these reasons, oak barrels are considered as active vessels. For decades, numerous studies have contributed to a better understanding of the barrel aging impact on the colour, aroma and taste of wine (Chatonnet and Dubourdieu, 1998;Prida and Chatonnet, 2010;Shinkaruk et al, 2019;Marchal et al, 2016;Michel et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Oxygen gas transfer through oak barrels: a macroscopic approach

Junqua

Zeng²,

Pons

2021

OENO One

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The oak barrel maturation step is nowadays strongly rooted in the production of quality wines. Two main physico‑chemical phenomena contribute to the modification and improvement of wine: the solubilisation of volatile and non-volatile wood compounds concomitant with the dissolution of oxygen from the air into the wine. Indeed, wood is a porous material and gas transfer (especially oxygen transfer, expressed as oxygen transfer rate or OTR) through oak barrels, is an intrinsic parameter which ensures wine oxygen supply during maturation. Due to its oenological impact, it has been actively studied over recent decades using several approaches based on the same principle: the monitoring of oxygen in a model wine solution in the barrel. This project aimed at assaying barrel OTR by using a new tool based on the theoretical knowledge of gas transfer through porous materials. An oxygen concentration gradient was created on each side of a barrel kept in an airtight stainless-steel tank. The concentration of the oxygen in the atmosphere around the barrel was monitored in order to quantify oxygen transfer, thus the avoiding common drawbacks of interactions between dissolved oxygen ingress kinetics and the consumption of oxygen in the liquid phase by wood components. This study reports for the first time, the diffusion coefficient of entire oak barrels (Q. sessilis) to be between 10-10 and 10-9 m²/s, and it contributes to increasing knowledge on the complex phenomena driving oxygen ingress during the maturation of wine in barrels kept in cellar conditions. The results highlight the important role of wood moisture content in oxygen transfer, and provides a simple and reliable parameter to monitor it: the weight of the barrel. Following methodology developed by the authors, the OTR of a new oak barrel was found to be 11.4 mg/L per year. Taking into account the oxygen released through the wood pores, a new barrel will contribute 14.4 mg/L per year of oxygen to the wine, of which 46 % in the first three months of aging.

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Variations in oxygen and ellagitannins, and organoleptic properties of red wine aged in French oak barrels classified by a near infrared system

Cited by 24 publications

References 25 publications

Alternative Woods in Enology: Characterization of Tannin and Low Molecular Weight Phenol Compounds with Respect to Traditional Oak Woods. A Review

Alternative Woods in Enology: Characterization of Tannin and Low Molecular Weight Phenol Compounds with Respect to Traditional Oak Woods. A Review

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

Oxygen gas transfer through oak barrels: a macroscopic approach

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