Polyphenolic compounds as chemical markers of wine ageing in contact with cherry, chestnut, false acacia, ash and oak wood

被引：48
作者：
Fernandez de Simon, B. [1 ]
Sanz, M. [2 ]
Cadahia, E. [1 ]
Martinez, J. [3 ,4 ]
Esteruelas, E. [2 ]
Munoz, A. M. [2 ]
机构：
[1] CIFOR INIA, Ctr Invest Forestal, Madrid 28080, Spain
[2] I D I Ind Tonelera Navarra SL INTONA, Navarra 31522, Spain
[3] Univ La Rioja, Inst Ciencias Vid & Vino Gobierno La Rioja, ICVV, Logrono 26006, Spain
[4] CSIC, Logrono 26006, Spain
来源：
FOOD CHEMISTRY | 2014年 / 143卷
关键词：
Wine; Barrels; Non-oak woods; Polyphenols; LC-DAD-ESI/MS; WEIGHT PHENOLIC-COMPOUNDS; VOLATILE COMPOUNDS; RED WINES; BARRELS; SPANISH; ORIGIN; VINEGAR; PROFILE; BOTTLE; FRENCH;
D O I：
10.1016/j.foodchem.2013.07.096
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The nonanthocyanic phenolic composition of four red wines, one white, and one ros aged using barrels and chips of cherry, chestnut, false acacia, ash and oak wood was studied by LC-DAD-ESI/MS, to identify the phenolic compounds that woods other than oak contribute to wines, and if some of them can be used as chemical markers of ageing with them. A total of 68 nonanthocyanic phenolic compounds were identified, 15 found only in wines aged with acacia wood, 6 with cherry wood, and 1 with chestnut wood. Thus, the nonanthocyanic phenolic profile could be a useful tool to identify wines aged in contact with these woods. In addition, some differences in the nonanthocyanic phenolic composition of wines were detected related to both the levels of compounds provided by each wood species and the different evolution of flavonols and flavanols in wines during ageing in barrels or in contact with chips. (C) 2013 Elsevier Ltd. All rights reserved.
引用
收藏
页码：66 / 76
页数：11
相关论文
共 34 条
  • [1] Enological potential of chestnut wood for aging Tempranillo wines Part II: Phenolic compounds and chromatic characteristics
    Alanon, M. E.
    Schumacher, R.
    Castro-Vazquez, L.
    Diaz-Maroto, M. C.
    Hermosin-Gutierrez, I.
    Perez-Coello, M. S.
    [J]. FOOD RESEARCH INTERNATIONAL, 2013, 51 (02) : 536 - 543
  • [2] Different sorption behaviors for wine polyphenols in contact with oak wood
    Barrera-Garcia, V. Daniela
    Gougeon, Regis D.
    Di Majo, Danila
    De Aguirre, Carmen
    Voilley, Andree
    Chassagne, David
    [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2007, 55 (17) : 7021 - 7027
  • [3] Changes in low molecular weight phenolic compounds in Spanish, French, and American oak woods during natural seasoning and toasting
    Cadahía, E
    Muñoz, L
    de Simón, BF
    García-Vallejo, MC
    [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2001, 49 (04) : 1790 - 1798
  • [4] Chemical and chromatic characteristics of Tempranillo, Cabernet Sauvignon and Merlot wines from DO Navarra aged in Spanish and French oak barrels
    Cadahia, Estrella
    Fernandez de Simon, Brigida
    Sanz, Miriam
    Poveda, Pilar
    Colio, Javier
    [J]. FOOD CHEMISTRY, 2009, 115 (02) : 639 - 649
  • [5] Sensory and chemical modifications of wine-brandy aged with chestnut and oak wood fragments in comparison to wooden barrels
    Caldeira, Ilda
    Anjos, Ofelia
    Portal, Vera
    Belchior, A. P.
    Canas, Sara
    [J]. ANALYTICA CHIMICA ACTA, 2010, 660 (1-2) : 43 - 52
  • [6] Low molecular weight organic compounds of chestnut wood (Castanea sativa L.) and corresponding aged brandies
    Canas, S
    Leandro, MC
    Spranger, MI
    Belchior, AP
    [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1999, 47 (12) : 5023 - 5030
  • [7] Influence of botanical species and geographical origin on the content of low molecular weight phenolic compounds of woods used in Portuguese cooperage
    Canas, S
    Leandro, MC
    Spranger, MI
    Belchior, AP
    [J]. HOLZFORSCHUNG, 2000, 54 (03) : 255 - 261
  • [8] Flavonol profiles of Vitis vinifera red grapes and their single-cultivar wines
    Castillo-Munoz, Noelia
    Gomez-Alonso, Sergio
    Garcia-Romero, Esteban
    Hermosin-Gutierrez, Isidro
    [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2007, 55 (03) : 992 - 1002
  • [9] The phenolic composition of red wine vinegar produced in barrels made from different woods
    Cerezo, Ana B.
    Tesfaye, Wendu
    Torija, M. Jesus
    Mateo, Estibaliz
    Garcia-Parrilla, M. Carmen
    Troncoso, Ana M.
    [J]. FOOD CHEMISTRY, 2008, 109 (03) : 606 - 615
  • [10] (+)-Dihydrorobinetin: a Marker of Vinegar Aging in Acacia (Robinia pseudoacacia) Wood
    Cerezo, Ana B.
    Espartero, Jose L.
    Winterhalter, Peter
    Carmen Garcia-Parrilla, M.
    Troncoso, Ana M.
    [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2009, 57 (20) : 9551 - 9554
1234