Changes in contents of phenolic compounds during maturing of barrique red wines

Concentrations of derivatives of benzoic and cinnamic acids and furaldehyde were studied during maturing of a red wine (a mixture of Cabernet Sauvignon and Merlot) in barrique barrels (Quercus robur). Samples were taken at three-week intervals over 6 months. The influence of degree of toasting of the wood on the amount of phenolic compounds in barrique wine was also investigated. The samples were pre-separated using a solid-phase extraction on an RP 105 polymeric sorbent and analysed by high-performance liquid chromatography with UV-DAD detection. Gallic, protocatechuic, p-hydroxybenzoic, vanillic, caffeic, syringic, p-coumaric, ferulic, benzoic and ellagic acids and p-hydroxybenzaldehyde, vanillin, 2-furaldehyde, 5-methoxy-2-furaldehyde and 5-methyl-2-furaldehyde were identified in the extracts of natural and toasted wood chips and in the extracts of the wine. Syringaldehyde was identified only in the extracts of the toasted wood chips. Ellagic acid can be regarded as a characteristic compound of barrique wine ageing and its constant level during some periods could become a marker of maturity of barrique wines. Due to the absence of furaldehydes in natural wines, these compounds can be considered as typical components of barrique wines and so they can serve as a marker of authenticity of barrique wines. (C) 2004 Elsevier Ltd. All rights reserved.