Effect of different oak woods on aged wine color and anthocyanin composition

Abstract

The influence of different parameters related to oak wood casks such as origin (American and French oak) or age (new and old) on the phenolic composition and color of wood-aged wines were studied. Special attention was paid to the effects of the different types of oak cask on the levels of the anthocyanin derivatives formed during the aging of red wines. Anthoycanin monoglucosides and their derivatives, such as pyruvic derivatives, vitisin B and malvidin-catechin derivatives were evaluated. In addition, the relationship between these new anthocyanin compounds in the wines and the stability of wine color parameters was analyzed. The results obtained indicate that the origin or variety of the oak together with the specific practices of each coopery, in addition to the age of the cask, do play a key role in the formation of "new pigments" (anthocyanin derivatives). In addition, the wines with greatest quantities of new pigments are also those with the best chromatic qualities.