Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 59, Issue 10, Pages 5677-5683Publisher
AMER CHEMICAL SOC
DOI: 10.1021/jf200275w
Keywords
ellagitannins; oak wood; NIRS (near infrared spectroscopy); roundness; amplitude; red wine
Funding
- ANRT Agence Nationale de la Recherche et de la Technologie [513/2009]
- CIVB (Conseil Interprofessionnel des Vins de Bordeaux)
- Region Aquitaine
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Some wood substances such as ellagitannins can be extracted during wine aging in oak barrels. The level of these hydrolyzable tannins in wine depends of some parameters of oak wood. Their impact on the organoleptic perception of red wine is poorly known. In our research, oak staves were classified in three different groups according to their level of ellagitannins estimated by NIBS (near infrared spectroscopy) online procedure (Oakscan). First, the ellagitannin level and composition were determine for each classified stave and an excellent correlation between the NIBS classification (low, medium and high potential level of ellagitannin) and the ellagitannin content estimated by HPLC-UV was found. Each different group of NIRS classified staves was then added to red wine during its aging in a stainless tank, and the extraction and evolution of the ellagitannins were monitored. A good correlation between the NIRS classification and the concentration of ellagitannins in red wine aging in contact with the classified staves was observed. The influence of levels of ellagitannins on the resulting wine perception was estimated by a trained judge's panel, and it reveals that the level of ellagitannins in wine has an impact on the roundness and amplitude of the red wine.
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