Phenolic compounds and sensorial characterization of wines aged with alternative to barrel products made of Spanish oak wood ( Quercus pyrenaica Willd.)
Restricted accessResearch articleFirst published online April, 2012
Phenolic compounds and sensorial characterization of wines aged with alternative to barrel products made of Spanish oak wood ( Quercus pyrenaica Willd.)
Wood of Quercus pyrenaica has suitable properties for the wine ageing process. However, the forest available for the barrel making from this particular type of tree is very limited. Nevertheless, it is highly advisable to use this kind of wood in order to manufacture alternative oak products. This study presents the results of ageing the same red wine using different pieces of wood (chips and staves) of Spanish oak (Q. pyrenaica), American oak (Quercus alba) and French oak (Quercus petraea) in conjunction with small, controlled amounts of oxygen. In addition, the phenolic parameters, colour and sensory analysis point out that wines aged with Q. pyrenaica pieces have similar enological characteristics to those aged with American or French oak pieces of wood (chips and staves). Furthermore, the total oxygen consumed and its relation with sensory properties also has been studied in this article in order to know how the oxygen behaves in these processes. Besides, it is going to put forward the fact that chips and staves from Q. pyrenaica oak are suitable for the ageing of red wines and better considered than American or French ones, showing higher aromatic intensity, complexity, woody, balsamic and cocoa. Finally, the tasters valued highly the wines with staves, pointing out its flavour and roundness in mouth.
AmatiAArfelliG (2001). Vino nel legno o legno nel vino? I risultati delle esperienze di uso di chips in Italia. L’Enologo37(10): 57–66.
2.
AtanasovaVFulcrandHCheynierV (2002). Effect of oxygenation on polyphenol changes occurring in the course of wine-making. Analytica Chimica Acta458(1): 15–27.
3.
Boulton RB (1996). Methods for the assessment of copigmentation in red wines. In: 47th annual meeting of the American society for enology and viticulture, Reno, NV, 26–28 June 1996.
4.
Cano-LopezMPardo-MinguezFSchmauchG (2008). Effect of micro-oxygenation on color and anthocyanin-related compounds of wines with different phenolic contents. Journal of Agricultural and Food Chemistry56(14): 5932–5941.
5.
CastellariMSimonatoBTornielliGB (2004). Effects of different enological treatments on dissolved oxygen in wines. Italian Journal of Food Science16(3): 387–396.
6.
CEE (2006). Reglamento 1507/2006 de Utilización de trozos de madera de roble en la elaboración de vinos y a la designación y presentación de los vinos sometidos a ese tratamiento. Diario Oficial L 280 de 12/10/2006, pp.9–11.
7.
Chatonnet P (2007). Productos alternativos a la crianza en barrica. Ia parte: Utilización en el mundo y tipologías. In: IV Encuentro Enológico. Crianza en barricas y otras alternativas, Madrid, 20 Marzo 2007, pp.5. Madrid: Fundación para la Cultura del Vino.
8.
ChatonnetPDubourdieuD (1998). Comparative study of the characteristics of American white oak (Quercus alba) and European oak (Quercus petraea and Q. robur) for production of barrels used in barrel aging of wines. American Journal of Enology and Viticulture49(1): 79–85.
9.
del AlamoMNevaresI (2006). Wine aging in bottle from artificial systems (staves and chips) and oak woods: anthocyanin composition. Analytica Chimica Acta563(1–2): 255–263.
10.
del AlamoMNevaresICárcelLM (2004a). Analysis for low molecular weight phenolic compounds in a red wine aged in oak chips. Analytica Chimica Acta513(1): 229–237.
11.
del AlamoMNevaresIMerinoS (2004b). Influence of different aging systems and oak woods on aged wine color and anthocyanin composition. European Food Research and Technology219(2): 124–132.
12.
del Alamo M, Nevares I, Gallego L, et al. (2009). Envejecimiento de vinos con productos alternativos de rebollo (Q. pyrenaica Willd.) Parametros basicos y color. In: XXX Jornadas de Viticultura y Enologia Tierra de Barros. Badajoz: Cultural Santa Ana, pp.37–51.
13.
del ÁlamoMNevaresIGallegoL (2010). Micro-oxygenation strategy depends on origin and size of oak chips or staves during accelerated red wine aging. Analytica Chimica Acta660(1–2): 92–101.
14.
del AlamoMNevaresIGallegoL (2008). Aging markers from bottled red wine aged with chips, staves and barrels. Analytica Chimica Acta621(1): 86–99.
15.
del Alamo SanzaM (2006a). Effet des techniques de viellissement accéléré dans la composition phénolique des vins rouges. Revue des Oenologues33(122): 21–26.
16.
del Alamo Sanza M (2006b). Sistemas alternativos al envejecimiento en barrica. ACE Revista de Enología 74(Octubre). Available at: http://www.acenologia.com/ciencia76_03.htm (accesed 17 February 2012).
17.
du ToitWJMaraisJPretoriusIS (2006). Oxygen in must and wine: A review. South African Journal or Enology and Viticulture27(1): 76–94.
18.
EEC (1990). Community methods for the analysis of wines. Commission Regulation no. 2676/90, 17 September 1990. Brussels, Belgium: European Union.
19.
Fernández de SimonBCadahiaEMuinoI (2010). Volatile composition of toasted oak chips and staves and of red wine aged with them. American Journal of Enology and Viticulture61(2): 157–165.
20.
Fernández de SimónBCadahiaESanzM (2008). Volatile compounds and sensorial characterization of wines from four Spanish denominations of origin, aged in Spanish rebollo (Quercus pyrenaica willd.) oak wood barrels. Journal of Agricultural and Food Chemistry56(19): 9046–9055.
21.
Fernández de SimónBSanzMCadahiaE (2006). Chemical characterization of oak heartwood from Spanish forests of quercus pyrenaica (Wild.). ellagitannins, low molecular weight phenolic, and volatile compounds. Journal of Agricultural and Food Chemistry54(21): 8314–8321.
22.
FolinOCiocalteuV (1927). On tyrosine and tryptophane determination in proteins. Journal of Biological Chemistry73(2): 627–650.
23.
Glories (1984). The colour of red wines. Part II. Measurement, derivation and interpretation. Connaissance de la Vigne et du Vin18(4): 253–271.
24.
MasquelierJMichaudJTriaudJ (1965). Fractionnement des leucoanthocyannes du vin. Bulletin de la Société de Pharmacie de Bordeaux104(2): 81–85.
25.
Ministerio de Medio Ambiente (2002). III inventario forestal español. Madrid: Ministerio de Medio Ambiente.
26.
MoutounetMMazauricJP (2001). L'oxygène dissous dans les vins: Les gaz en oenologie. Dissolved oxygen in wines. Revue française d'oenologie186: 12–15.
27.
NevaresIdel AlamoM (2008). Measurement of dissolved oxygen during red wines tank aging with chips and micro-oxygenation. Analytica Chimica Acta621(1): 68–78.
28.
NevaresIdel AlamoMGonzalez-MuñozC (2010). Dissolved oxygen distribution during micro-oxygenation. Determination of representative measurement points in hydroalcoholic solution and wines. Analytica Chimica Acta660(1–2): 232–239.
29.
Norms I. (1997). Sensorial analysis. In: Aenor NA (ed) Compilation of UNE Norms. Madrid, Spain: AENOR, vol. 1. p.71, 970.
30.
ParonettoL (1977). Polifenoli e Tecnica Enologica. Bologna: Edagricole. 115–116.
31.
PiracciABucelliPFaviereV (2001). Frammenti legnosi e vino: alcune specifiche tecniche di chips e staves di rovere. L'Enologo7-8: 97–106.
32.
Ribéreau-GayonPStonestreetE (1966). Dósage des tannins du vin rouges et determination du leur structure. Chimica Acta48: 188–196.
33.
SomersTCEvansME (1977). Spectral evaluation of young red wines: Anthocyanin equilibria, total phenolics, free and molecular SO2, chemical age. Journal of the Science of Food and Agriculture28(3): 279–287.
34.
SullivanP (2002). The Effects of Microoxygenation on Red Wines. Los Angeles, CA: California State University.
35.
SwainTHillisW (1959). The phenolic constituents of “Prunus domestica”. I-The quantitative analysis of phenolic constituents. Journal of the Science of Food and Agriculture10(1): 63–68.
36.
Zamora MarínF (2003). Elaboración y Crianza del Vino Tinto: Aspectos Científicos y Prácticos. Madrid: Antonio Madrid Vicente. 57–66.
