Advertisement

European Food Research and Technology

, Volume 231, Issue 3, pp 455–465 | Cite as

Effect of aging in new oak, one-year-used oak, chestnut barrels and bottle on color, phenolics and gustative profile of three monovarietal red wines

  • Angelita GambutiEmail author
  • Rosa Capuano
  • Maria Tiziana Lisanti
  • Daniela Strollo
  • Luigi Moio
Original Paper

Abstract

This study provides specific information about the influence of storage in bottle and in 225-L barrels made from oak (new and used for 1 year) and chestnut wood on color indexes, spectrophotometric evaluable polyphenols, anthocyanins, phenolic acids and gustative attributes of three monovarietal red wines (Piedirosso, Cabernet Sauvignon and Merlot). The results of the analysis of variance show that wood type has a significant influence on chromatic characteristics, on vanilline reactive flavans, on low molecular weight phenolics and on astringency of wines. The effect depends on the type of wine. Therefore, both traditional and alternative wood containers could be used as an instrument to regulate the polymerization, oxidation and copigmentation reaction of wine phenolics and the sensory properties of red wine. The maturation in chestnut wood could be an interesting challenge to widen the supply of red wines maturated in wood, but its use needs more care than oak.

Keywords

Low molecular weight phenolics Anthocyanins Chestnut Oak Monovarietal red wine 

Notes

Acknowledgments

We thank F. Colandrea and Taburno winery of Foglianise for experimental vinifications. We thank also the anonymous referees for scientific comments, which helped to improve the manuscript.

Supplementary material

217_2010_1292_MOESM1_ESM.doc (82 kb)
Supplementary material 1 (DOC 81 kb)

References

  1. 1.
    Wildenradt HL, Singleton VL (1974) The production of aldehydes as a result of oxidation of polyphenolic compounds and its relation to wine aging. Am J Enol Vitic 25:119–126Google Scholar
  2. 2.
    Drinkine J, Lopes P, Kennedy JA, Teissedre PL, Saucier C (2007) Ethylidene bridged flavan-3-ols in red wine and correlation with wine age. J Agric Food Chem 55(15):6292–6299CrossRefGoogle Scholar
  3. 3.
    Timberlake CF, Bridle P (1976) Interactions between anthocyanins, phenolic compounds, and acetaldehyde and their significance in red wines. Am J Enol Vitic 27:97–105Google Scholar
  4. 4.
    Quideau S, Jourdes M, Lefeuvre D, Montaudon D, Saucier C, Glories Y, Pardon P, Pourquier P (2005) The chemistry of wine polyphenolic C-glycosidic ellagitannins targeting human topoisomerase II. Chem A Eur J 11(22):6503–6513CrossRefGoogle Scholar
  5. 5.
    Es-Safi NE, Le Guerneve C, Cheynier V, Moutounet M (2000) New phenolic compounds formed by evolution of (+)-catechin and glyoxylic acid in hydroalcoholic solution and their implication in color changes of grape-derived foods. J Agric Food Chem 48(9):4233–4240CrossRefGoogle Scholar
  6. 6.
    Sousa C, Mateus N, Perez-Alonso J, Santos-Buelga C, De Freitas V (2005) Preliminary study of oaklins, a new class of brick-red catechinpyrylium pigments resulting from the reaction between catechin and wood aldehydes. J Agric Food Chem 53(23):9249–9256CrossRefGoogle Scholar
  7. 7.
    Sousa C, Mateus N, Silva AMS, González-Paramás AM (2007) Structural and chromatic characterization of a new Malvidin 3-glucoside–vanillyl–catechin pigment. Food Chem 102(4):1344–1351CrossRefGoogle Scholar
  8. 8.
    Escribano-Bailon T, Alvarez-Garcia M, Rivas-Gonzalo JC, Heredia FJ, Santos-Buelga C (2001) Color and stability of pigments derived from the acetaldehyde mediated condensation between malvidin 3–0-glucoside and (+)-catechin. J Agric Food Chem 49(3):1213–1217CrossRefGoogle Scholar
  9. 9.
    Haslam E (1980) In vino veritas: Oligomeric procyanidins and the ageing of red wines. Phytochemistry 19:2577–2582CrossRefGoogle Scholar
  10. 10.
    Vivas N, Glories Y (1996) Role of oak wood ellagitannins in the oxidation process of red wines during aging. Am J Enol Vitic 47(1):103–107Google Scholar
  11. 11.
    Barrera-Garcia VD, Gougeon RD, Di Majo D, De Aguirre C, Voilley A, Chassagne D (2007) Different sorption behaviors for wine polyphenols in contact with oak wood. J Agric Food Chem 55(17):7021–7027CrossRefGoogle Scholar
  12. 12.
    Singleton VL (1995) Maturation of wines and spirits: comparisons, facts and hypotheses. Am J Enol Vitic 46(1):98–115Google Scholar
  13. 13.
    Mosedale JR, Puech JL, Feuillat F (1999) The influence on wine flavor of the oak species and natural variation of heartwood components. Am J Enol Vitic 50(4):503–512Google Scholar
  14. 14.
    Castellari M, Piermattei B, Arfelli G, Amati A (2001) Influence of aging conditions on the quality of red Sangiovese wine. J Agric Food Chem 49:3672–3676CrossRefGoogle Scholar
  15. 15.
    Cerezo AB, Tesfaye W, Torija MJ, Mateo E, Garcıa-Parrilla MC, Troncoso AM (2008) The phenolic composition of red wine vinegar produced in barrels made from different woods. Food Chem 109:606–615CrossRefGoogle Scholar
  16. 16.
    Canas M, Leandro I, Spranger MI, Belchior AP (1999) Low molecular weight organic compounds of chestnut wood (Castanea sativa L.) and corresponding aged brandies. J Agric Food Chem 47(12):5023–5030CrossRefGoogle Scholar
  17. 17.
    Caldeira I, Mateus N, Belchior AP (2006) Flavour and odour profile modifications during the first five years of Lourinha brandy maturation on different wooden barrels. Anal Chim Acta 563:264–273CrossRefGoogle Scholar
  18. 18.
    European Economic Community, Official Methods of Analysis of Wine (1990) Regulation 2676/90. Official J L272:1–192Google Scholar
  19. 19.
    Glories Y (1984) La couleur des vins rouges. 1° e 2° partie. Conn Vigne Vin 18:253–271Google Scholar
  20. 20.
    Ribereau-Gayon P, Stonestreet E (1965) Le dosage des anthocyanes dans les vins rouges. Bull Soc Chim 9:2649–2652Google Scholar
  21. 21.
    Ribereau-Gayon P, Stonestreet E (1966) Le dosage des tanins du vin rouge et la determination de leur structure. Chimie Anal 48:188–192Google Scholar
  22. 22.
    Di Stefano R, Cravero MC, Gentilini N (1989) Metodi per lo studio dei polifenoli dei vini. L’Enotecnico 25(5):83–89Google Scholar
  23. 23.
    Mateus N, Silva AMS, Rivas-Gonzalo JC, Santos-Buelga C, de Freitas V (2003) A new class of blue anthocyanin-derived pigments isolated from red wines. J Agric Food Chem 51(7):1919–1923CrossRefGoogle Scholar
  24. 24.
    Monagas M, Martın-Alvarez PJ, Bartolome B, Gomez-Cordoves C (2006) Evolution of the phenolic content of red wines from Vitis vinifera L. during ageing in bottle. Food Chem 95:405–412CrossRefGoogle Scholar
  25. 25.
    Saint-Cricq de Gaulejac N, Glories Y, Vivas N (1998) Determination of the compounds responsible for the anti-radical effect of wines. The influence of maturing in barrels. J Sci Tech Tonnellerie 4:163–177Google Scholar
  26. 26.
    Carvalho A (1998) Identificacao anatomica e caracterizacao fısica e mecanica das madeiras utilizadas no fabrico de quartolas para a producao de aguardentes de qualidade–Denominacao Lourinha. Ciência e Técnica Vitivinícola 13(1–2):71–105Google Scholar
  27. 27.
    Singleton VL, Rossi JA (1965) Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am J Enol Vitic 16:144–158Google Scholar
  28. 28.
    Vrhovsek U, Mattivi F, Waterhouse AL (2001) Analysis of red wine phenolics: comparison of HPLC and spectrophotometric methods. Vitis 40(2):87–91Google Scholar
  29. 29.
    Es-Safi NE, Ghidouche S, Ducrot PH (2007) Flavonoids: Hemisynthesis, reactivity, characterization and free radical scavenging activity. Molecules 12:2228–2258CrossRefGoogle Scholar
  30. 30.
    Ribèreau-Gayon P, Glories Y, Maujean A, Dubourdieu D (2006) Handbook of enology: the chemistry of wine, 2nd edn. Wiley, ChichesterGoogle Scholar
  31. 31.
    Laszlavik M, Gal L, Misik S, Erdei L (1995) Phenolic compounds in two hungarian red wines matured in quercus robur and quercus petrea barrels: HPLC analysis and diode array detection. Am J Enol Vitic 46(1):67–74Google Scholar
  32. 32.
    Miller DP, Howell GS, Michaelis CS, Dickmann DI (1992) The content of phenolic acid and aldehyde flavor components of white oak as affected by site and species. Am J Enol Vitic 43(4):333–338Google Scholar
  33. 33.
    Fernandez de Simon B, Hernandez T, Cadahia E, Duenas M, Estrella I (2003) Phenolic compounds in a Spanish red wine aged in barrels made of Spanish, French and American oak wood. Eur Food Res Technol 216:150–156Google Scholar
  34. 34.
    del Alamo Sanza M, Nevares Dominguez I, Carcel Carcel LM, Navas Gracia L (2004) Analysis for low molecular weight phenolic compounds in a red wine aged in oak chips. Anal Chim Acta 513:229–237CrossRefGoogle Scholar
  35. 35.
    Cano-Lopez M, Pardo-Minguez F, Schmauch G, Saucier C, Teissedre P-L, Lopez-Roca JM, Gomez-Plaza E (2008) Effect of micro-oxygenation on color and anthocyanin-related compounds of wines with different phenolic contents. J Agric Food Chem 56(14):5932–5941CrossRefGoogle Scholar
  36. 36.
    Piggott JR, Hunter EA, Margomenou L (2000) Comparison of methods of analysis of time-intensity data: application to Scotch malt whisky. Food Chem 71(3):319–326CrossRefGoogle Scholar
  37. 37.
    Stevenson RJ, Prescott J, Boakes RA (1999) Confusing tastes and smells: how odours can influence the perception of sweet and sour tastes. Chem Senses 24:627–635CrossRefGoogle Scholar

Copyright information

© Springer-Verlag 2010

Authors and Affiliations

  • Angelita Gambuti
    • 1
    • 2
    Email author
  • Rosa Capuano
    • 1
    • 2
  • Maria Tiziana Lisanti
    • 1
    • 2
  • Daniela Strollo
    • 1
    • 2
  • Luigi Moio
    • 1
    • 2
  1. 1.Facoltà di Agraria, Dipartimento di Scienza degli AlimentiUniversità degli Studi di Napoli Federico IIPorticiItaly
  2. 2.Corso di Laurea in Viticoltura ed EnologiaAvellinoItaly

Personalised recommendations