Evolution of the Phenolic Fraction and Aromatic Profile of Red Wines Aged in Oak Barrels

Various changes occur in red wine during aging in oak barrels. Among these, the variation of the polyphenolic fraction and the transfer of aromatic compounds to the wine from oak wood are of great importance. The aim of the present work is to compare the chemical composition of wines aged in differe...

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Detalhes bibliográficos
Autores: Del Fresno, Juan Manuel, Morata, Antonio, Loira, Iris, Escott Pérez, Carlos, Suárez-Lepe, José Antonio
Formato: artículo
Fecha de publicación:2020
País:España
Recursos:Universidad Complutense de Madrid (UCM)
Repositorio:Docta Complutense
Idioma:inglés
OAI Identifier:oai:docta.ucm.es:20.500.14352/113763
Acesso em linha:https://hdl.handle.net/20.500.14352/113763
Access Level:acceso abierto
Palavra-chave:634
Aromatic compounds
Beverages
Hydrocarbons
Physiology
Wood
Alimentación
3309 Tecnología de Los Alimentos
3309.01 Bebidas Alcohólicas
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oai_identifier_str oai:docta.ucm.es:20.500.14352/113763
network_acronym_str ES
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repository_id_str
spelling Evolution of the Phenolic Fraction and Aromatic Profile of Red Wines Aged in Oak BarrelsDel Fresno, Juan ManuelMorata, AntonioLoira, IrisEscott Pérez, CarlosSuárez-Lepe, José Antonio634Aromatic compoundsBeveragesHydrocarbonsPhysiologyWoodAlimentación3309 Tecnología de Los Alimentos3309.01 Bebidas AlcohólicasVarious changes occur in red wine during aging in oak barrels. Among these, the variation of the polyphenolic fraction and the transfer of aromatic compounds to the wine from oak wood are of great importance. The aim of the present work is to compare the chemical composition of wines aged in different new oak barrels with similar commercial denominations. During 8 months, the total polyphenol index (TPI), color parameters, anthocyanins and pyranoanthocyanins, and wood aromatic compounds were periodically evaluated. The measurement of the TPI and color parameters was similar in all wines, but significant differences were found in total anthocyanin and vitisin content and in certain aromatic compounds belonging to volatile phenols, furanic compounds, and phenolic aldehydes. The results obtained indicate the need for the winemaker to carry out preliminary tests in order to be able to choose the wood that best suits the sensorial profile of the wine.ACS PublicationsUniversidad Complutense de Madrid20202020-03-2620202020-03-26journal articlehttp://purl.org/coar/resource_type/c_6501VoRhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleapplication/pdfhttps://hdl.handle.net/20.500.14352/113763reponame:Docta Complutenseinstname:Universidad Complutense de Madrid (UCM)InglésengMinisterio de Economía y Competitividad http://dx.doi.org/10.13039/501100003329 Not available IDI-20150925 APLICACIÓN DE ULTRASONIDOS Y NO-SACCHAROMYCES PARA LA ELABORACIÓN Y CRIANZA DE VINOS TINTOSopen accesshttp://purl.org/coar/access_right/c_abf2Attribution-NonCommercial-NoDerivatives 4.0 Internationalhttp://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessoai:docta.ucm.es:20.500.14352/1137632026-06-02T12:44:21Z
dc.title.none.fl_str_mv Evolution of the Phenolic Fraction and Aromatic Profile of Red Wines Aged in Oak Barrels
title Evolution of the Phenolic Fraction and Aromatic Profile of Red Wines Aged in Oak Barrels
spellingShingle Evolution of the Phenolic Fraction and Aromatic Profile of Red Wines Aged in Oak Barrels
Del Fresno, Juan Manuel
634
Aromatic compounds
Beverages
Hydrocarbons
Physiology
Wood
Alimentación
3309 Tecnología de Los Alimentos
3309.01 Bebidas Alcohólicas
title_short Evolution of the Phenolic Fraction and Aromatic Profile of Red Wines Aged in Oak Barrels
title_full Evolution of the Phenolic Fraction and Aromatic Profile of Red Wines Aged in Oak Barrels
title_fullStr Evolution of the Phenolic Fraction and Aromatic Profile of Red Wines Aged in Oak Barrels
title_full_unstemmed Evolution of the Phenolic Fraction and Aromatic Profile of Red Wines Aged in Oak Barrels
title_sort Evolution of the Phenolic Fraction and Aromatic Profile of Red Wines Aged in Oak Barrels
dc.creator.none.fl_str_mv Del Fresno, Juan Manuel
Morata, Antonio
Loira, Iris
Escott Pérez, Carlos
Suárez-Lepe, José Antonio
author Del Fresno, Juan Manuel
author_facet Del Fresno, Juan Manuel
Morata, Antonio
Loira, Iris
Escott Pérez, Carlos
Suárez-Lepe, José Antonio
author_role author
author2 Morata, Antonio
Loira, Iris
Escott Pérez, Carlos
Suárez-Lepe, José Antonio
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Universidad Complutense de Madrid
dc.subject.none.fl_str_mv 634
Aromatic compounds
Beverages
Hydrocarbons
Physiology
Wood
Alimentación
3309 Tecnología de Los Alimentos
3309.01 Bebidas Alcohólicas
topic 634
Aromatic compounds
Beverages
Hydrocarbons
Physiology
Wood
Alimentación
3309 Tecnología de Los Alimentos
3309.01 Bebidas Alcohólicas
description Various changes occur in red wine during aging in oak barrels. Among these, the variation of the polyphenolic fraction and the transfer of aromatic compounds to the wine from oak wood are of great importance. The aim of the present work is to compare the chemical composition of wines aged in different new oak barrels with similar commercial denominations. During 8 months, the total polyphenol index (TPI), color parameters, anthocyanins and pyranoanthocyanins, and wood aromatic compounds were periodically evaluated. The measurement of the TPI and color parameters was similar in all wines, but significant differences were found in total anthocyanin and vitisin content and in certain aromatic compounds belonging to volatile phenols, furanic compounds, and phenolic aldehydes. The results obtained indicate the need for the winemaker to carry out preliminary tests in order to be able to choose the wood that best suits the sensorial profile of the wine.
publishDate 2020
dc.date.none.fl_str_mv 2020
2020-03-26
2020
2020-03-26
dc.type.none.fl_str_mv journal article
http://purl.org/coar/resource_type/c_6501
VoR
http://purl.org/coar/version/c_970fb48d4fbd8a85
dc.type.openaire.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://hdl.handle.net/20.500.14352/113763
url https://hdl.handle.net/20.500.14352/113763
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.relation.none.fl_str_mv Ministerio de Economía y Competitividad http://dx.doi.org/10.13039/501100003329 Not available IDI-20150925 APLICACIÓN DE ULTRASONIDOS Y NO-SACCHAROMYCES PARA LA ELABORACIÓN Y CRIANZA DE VINOS TINTOS
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
Attribution-NonCommercial-NoDerivatives 4.0 International
http://creativecommons.org/licenses/by-nc-nd/4.0/
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
Attribution-NonCommercial-NoDerivatives 4.0 International
http://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv ACS Publications
publisher.none.fl_str_mv ACS Publications
dc.source.none.fl_str_mv reponame:Docta Complutense
instname:Universidad Complutense de Madrid (UCM)
instname_str Universidad Complutense de Madrid (UCM)
reponame_str Docta Complutense
collection Docta Complutense
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1869407436640616448
score 15,811543

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