Influence of the botanical origin and toasting level on the ellagitannin content of wines aged in new and used oak barrels. (September 2016)

• Record Type: Journal Article
• Authors: Navarro, María; Kontoudakis, Nikolaos; Gómez-Alonso, Sergio; García-Romero, Esteban; Canals, Joan Miquel; Hermosín-Gutíerrez, Isidro; Zamora, Fernando
• Is Part Of: Food research international. Volume 87(2016:Sep.)
• Page Start: 197
• Page End: 203
• Publication Date: 2016-09
• Subjects: Ellagitannins -- Wine -- Oak -- Botanical origin -- Toasting level; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2016.07.016
• Languages: English
• ISSNs: 0963-9969

Abstract

Abstract: The influence of the botanical origin (French oak: Quercus petraea and American oak: Quercus alba ) and different toasting levels (light, medium and heavy) on the ellagitannin content of wines aged in oak barrels has been studied. This took place in two consecutive vintages in order to study what happens after the barrels have been already used for one year with another wine. This study was carried out with two red wines (Cabernet Sauvignon) and with two decolored white wines (Macabeo) from vintages 2012 and 2013 in order to work with a simpler matrix which facilitates chemical analysis. The results show that the botanical origin, toasting level and the number of times that the barrels have been used exert a major influence on the final ellagitannin concentration. In general, the behavior of all the individual ellagitannins was very similar to that described for the total ellagitannins. Briefly, the levels of total ellagitannins concentration in the decolored white wine aged for 12 months in new French barrels ranged between 31.2 mg/L in the lightly toasted and 4.7 mg/L in the heavy toasted. In contrast, these levels were quite lower in American new barrels ranging between 3.6 mg/L and 0.9 mg/L. Finally, the total ellagitannin concentration decreased an average of 63% in the wines aged in the one year used barrels. Graphical abstract: Highlights: Wine ellagitannins were analyzed by HPLC (DAD-UV–vis and MS/MS detection). Two botanical origins were studied: French oak and American oak. Three toasting levels were used: light, medium and heavy. New barrels and 1-year used barrel were studied. Ellagitannin content depends on botanical origin, toasting and the use of barrels.