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.     

Comparing the effects of exogenous abscisic acid on the phenolic composition of Yan 73 and Cabernet Sauvignon (Vitis vinifera L.) wines

Phenolic compounds from red wines exert a strong influence on wine quality. Abscisic acid (ABA) is essential for the physiological and biochemical function of plants, but few investigators have thoroughly researched its effects on phenolic compounds in dyer grape varieties. The effects of exogenous ABA treatment on the phenolic composition and individual anthocyanin and non-anthocyanin phenolic contents of Yan 73 and Cabernet Sauvignon wines from the ABA-treated grapes, including anthocyanins, flavan-3-ols, flavonols, phenolic acids, and stilbenes were compared. The phenolic compounds in the Yan 73 wine were different from those in the Cabernet Sauvignon wine. The phenolic content (anthocyanins and non-anthocyanins) of the Yan 73 wine was significantly higher than that of the Cabernet Sauvignon wine. The concentrations of the individual phenolic compounds were enhanced by the ABA treatment for the two different wine varieties. The effects on the compositions varied, a similar trend was observed for the ratios of Cy-derivative and Dp-derivative pigments from the two wine varieties, and all non-acylated pigments were enhanced. The stilbene content was enhanced, the ratios of flavan-3-ol dimers and dimer-glucosides were reduced, and the effects on the composition of other compounds varied between the two grape varieties.     

Phenolic compounds in a Spanish red wine aged in barrels made of Spanish,French and American oak wood

A red Rioja wine was aged in barrels made of Spanish oak wood for 21 months. The evolutions of colour percentage intensity, families of phenolic compounds and low molecular weight phenolic compounds were studied in these wines and compared with those of the same wine aged in barrels made of French and American oak. The analysis of chromatic parameters and total anthocyanins indicates that the wines aged in Spanish and French oak wood barrels have similar chromatic characteristics, but are significantly different to those of wines aged in barrels made of American oak wood, indicating a different degree of modification of the colour. The ageing process also had an important influence on the low molecular weight polyphenols composition of wine. The evolution of these components allowed the production of wines with different characteristics, in relation to the type of wood used in barrel making process. On the other hand, Spanish oak wood can be considered suitable for barrel production for quality wines, since a wine aged in barrels made of Spanish oak wood showed similar and intermediate characteristics to those of the same wine aged in French and American oak woods.     

黑果腺肋花楸与赤霞珠波特酒中挥发性香气成分分析

以黑果腺肋花楸和赤霞珠葡萄为原料,在二者混合发酵过程中添加无核白、霞多丽、赤霞珠3种葡萄蒸馏酒终止酒精发酵,制备波特酒。采用顶空固相微萃取（HS-SPME）结合全二维气相色谱-飞行时间质谱（GC×GC-TOF MS）技术,对黑果腺肋花楸和赤霞珠波特酒的挥发性香气成分进行分析,并对结果进行主成分分析（PCA）。结果表明,3种波特酒中共检测出68种挥发性香气成分,包括酯类25种、醇类21种、酸类7种、酮类6种、醛类4种、其他类5种。对3种波特酒的共有挥发性物质和挥发性化合物进行主成分分析,发现醇类和醛类物质是影响波特酒香气的主要因素。香气品质评价模型结果表明,添加赤霞珠蒸馏酒的波特酒香气品质最佳,添加霞多丽蒸馏酒的波特酒次之,添加无核白蒸馏酒的波特酒最差。     

Effect of aging in new oak, one-year-used oak, chestnut barrels and bottle on color, phenolics and gustative profile of three monovarietal red wines

This study provides specific information about the influence of storage in bottle and in 225-L barrels made from oak (new and used for 1 year) and chestnut wood on color indexes, spectrophotometric evaluable polyphenols, anthocyanins, phenolic acids and gustative attributes of three monovarietal red wines (Piedirosso, Cabernet Sauvignon and Merlot). The results of the analysis of variance show that wood type has a significant influence on chromatic characteristics, on vanilline reactive flavans, on low molecular weight phenolics and on astringency of wines. The effect depends on the type of wine. Therefore, both traditional and alternative wood containers could be used as an instrument to regulate the polymerization, oxidation and copigmentation reaction of wine phenolics and the sensory properties of red wine. The maturation in chestnut wood could be an interesting challenge to widen the supply of red wines maturated in wood, but its use needs more care than oak.     

Use of acacia barrique barrels – Influence on the quality of Malvazija from Istria wines

In order to improve Malvazija from Istria wine quality, we used two types of barrels: oak (of French and Croatian origin) and acacia (of Croatian origin). After 12 months ageing period all of the wines were analysed chemically and sensorially. Results showed marked differences between oak and acacia aged wines, especially in simple volatile phenol and oak lactones concentrations. During the ageing period a significant increase in furfural, 5-methylfurfural, guaiacol, eugenol and trans-eugenol was noticed. Results pointed out the importance of choosing the right barrels (oak or acacia) and time of leaving the wine in the barrels to achieve the desired goal. The highest rated wines were made in acacia barrels.     

Influence of Lees Contact on Evolution of Amines in Chardonnay Wine

ABSTRACT:  Some white wines of Chardonnay variety are aged on their lees in oak barrels over several months. Over this period, autolysis takes place and different compounds are freed in the wine, among them, nitrogen compounds. The aim of this work was to study the evolution of amines in Chardonnay wine during 180 d of maturation on lees, with and without weekly stirring. The process was carried out in new French oak barrels with 225 L capacity. From the results obtained it was found that weekly stirring mainly had an influence on histamine and tyramine concentration. The concentration of these amines at the end of the aging period was higher in the wine with weekly stirring. This treatment showed no effect on the amine concentration at the beginning of the wine aging on lees. The aging time also had an influence on the concentration of amines in the Chardonnay wine.     

Evolution of esters in aged Chardonnay wines obtained with different vinification methods

BACKGROUND: During wine ageing on lees yeast lysis takes place and some enzymes from the yeast cells, such as esterases, may be released. These enzymes might determine ester synthesis and could be also involved in their breakdown. In this study, the evolution of esters in Chardonnay wine fermented in stainless steel tanks and aged in bottles (conventional vinification) was compared with the evolution of esters in the same wine fermented and aged in barrel on lees. In this way, it was hoped to determine the influence of distinct methods of vinification on the evolution of esters in Chardonnay wine. RESULTS: The concentration of acetate esters of higher alcohols decreased in all the wines independently of the vinification method. However, the ethyl esters of fatty acids decreased in wine aged in barrel and increased in wine aged in bottle, so it would seem that these compounds interact with the lees present in the barrels and/or with the wood of the barrel. The ethyl esters of organic acids increased during ageing both in barrel and bottle. CONCLUSION: The ageing of Chardonnay wine in barrel on lees did not favour the formation of esters compared to the same wine aged in bottle. Copyright © 2009 Society of Chemical Industry     

Effect of micro-oxygenation on the evolution of aromatic compounds in wines: Malolactic fermentation and ageing in wood

The effect of micro-oxygenation on the aromas of two varietal wines (Tempranillo and Cabernet Sauvignon) when alcoholic fermentation is complete was examined. Several factors, such as whether malolactic fermentation (MLF) took place in barrels or stainless steel vats and ageing time in oak barrels, were taken into account. Major aroma components were studied using GC-FID and minor compounds were studied by GC-MS analysis before and after MLF and after 4 and 8 months of maturation in oak barrels. Sensorial analysis was performed to describe and quantify the different wine notes. Micro-oxygenation affects different compounds but the effect depends to a great extent on the grape varietal used; the effect of micro-oxygenation was more marked on the aroma of Cabernet Sauvignon wine than Tempranillo wines. The concentration of extractable compounds of wood was higher in wines after MLF in barrels than in wines after MLF in steel vats; wines with steel vat MLF had fewer toast and wood notes. The compounds that showed significant differences in concentration after 8 months of maturation were present in higher concentrations in wines fermented in barrels than in stainless steel vats. Barrel-fermented wines were sweeter, with wood and toast notes, fewer alcohol notes and fewer reductive notes.     

多主蔓扇形不同结果部位葡萄酒多酚物质含量变化的研究

以新疆玛纳斯县酿酒葡萄赤霞珠(Cabernet Sauvignon)、梅鹿特(Merlot)、霞多丽(Chardonnay)和贵人香(Italian Riesling)为试材,分析了多主蔓扇形距离地面不同结果部位果实酿造葡萄酒的花色素苷、单宁和总酚等质量指标.结果表明:(1)不同结果部位果实酿造葡萄酒中多酚物质含量存在明显差异.(2)赤霞珠与梅鹿特干红葡萄酒中的总花色素含量均随果实结果部位的提高而呈增加趋势.(3)供试四个品种葡萄酒中总酚与单宁含量均随果实结果部位高度的提高而增加.结论:为了保证树体不同结果部位葡萄酒的质量,建议在酿酒葡萄的栽培中采用结果部位等高的整形方式,并适当提高结果部位.     

The effect of oak wood source, location of seasoning and coopering on the composition of volatile compounds in oak-matured wines

The effect of geographical origin and place of seasoning and coopering of oakwood on the concentration of 20 compounds extracted into, or formed in, Chardonnay, Cabernet Sauvignon and model wines during barrel maturation is described. The oak from which the barrels were fabricated was sourced from the Vosges and Limousin regions and the Tronçais forest in France, and from Ohio in the USA, and was seasoned in either Australia, France or the USA. Wines matured in Vosges oak barrels contained the highest concentrations of cis and trans- oak lactone and eugenol. The Limousin oak barrels imparted lower levels of cis- oak lactone and eugenol to the wines than did the other French oaks. However, the Limousin-oaked wines were richer in these compounds than the American-oaked wines. These results reflected the previously reported composition profiles of the oak-wood from which the barrels were fabricated. Oak seasoned and coopered in Australia generally imparted more cis- oak lactone, eugenol and the coopering products vanillin and furfural into the wines than did the oak seasoned in France or the USA. Although medium toast had been specified for all barrels, there was considerable variability in the concentration of compounds formed by coopering in the wines. Apparent random microbiological activity in the wines also contributed substantially to variation in wine composition. As a likely result of coopering and microbiological variability, few consistent origin or seasoning effects on the compounds resulting from coopering or microbiological action during oak maturation were observed.     

The role of olfaction in the elaboration and use of the Chardonnay wine concept

The existence of a Chardonnay wine concept was explored in two experiments. In the first experiment, 28 Chardonnay wine experts assessed in terms of a score the degree of representativeness of 48 white wines according to their own Chardonnay wine concept. The samples were 29 wines made from Chardonnay grapes and 19 wines made from other grape varieties (Aligoté, Melon de Bourgogne, Sylvaner, Sauvignon blanc, Chenin, Marsanne and Pinot blanc). Two assessment conditions were conducted: orthonasal and global (orthonasal plus retronasal and mouthfeel perceptions). Globally, scores were higher for Chardonnay wines than for non-Chardonnay ones and the consensus among experts demonstrated the existence of a shared Chardonnay wine sensory concept. The global evaluation led to a better discrimination between Chardonnay and non-Chardonnay wines, indicating that the sensory concept includes olfactive as well as taste and mouthfeel sensations. In the second experiment, the perceptive similarities of a subset of 18 wines (nine among the less representative and nine among the most representative) were studied. Twenty consumers freely sorted the wines according to odour similarity. Results were analysed by means of multidimensional scaling. Except for an extreme wine exhibiting very low representativeness, no clear separation of wines according to a Chardonnay wine concept was observed on the MDS space. However, a regression analysis showed significant correlations between representativeness scores and the first and third dimensions of the MDS space. This suggests that the Chardonnay wine concept is an experts' construct, elaborated by specific weighing of sensory features, partially based on perceptive similarities.     

发酵后混酿调控‘赤霞珠’葡萄酒的香气和色泽

本研究以单品种‘赤霞珠’葡萄酒为主体,‘品丽珠’、‘马瑟兰’和‘小味儿多’葡萄酒分别为配体以10%、20%、30%三种比例进行发酵后二元混酿,旨在通过不同风格葡萄酒间不同比例的混和,弥补单一品种葡萄酒的缺陷和提升风味品质。通过气相色谱-质谱联用(GC-MS)和高效液相色谱-三重串联四极杆质谱(HPLC-Qq Q-MS/MS)测定葡萄酒中风味物质,结合感官定量描述(QDA)和CIELAB检测体系对香气和颜色感官品质进行分析。瓶储6个月后,仅果香酯类物质质量浓度较高的‘品丽珠’在混酿比例大于20%时显著提高了混酿组乙酸酯类物质质量浓度(p<0.05);‘马瑟兰’的比例大于10%时能显著提高类异戊二烯类物质质量浓度,有利于提高花香降低生青味,同时降低黄色色调;‘小味儿多’的混酿比例在30%时有较好效果,显著提高混酿组黄烷醇(1.43倍)、黄酮醇(1.27倍)、酚酸(4.68倍)质量浓度有利于颜色稳定。因此可通过发酵后混酿调控‘赤霞珠’葡萄酒香气和颜色品质,为科学制定混酿方案提供理论依据。     

酿酒葡萄品种及产区对贺兰山东麓葡萄酒香气质量的影响研究

为研究酿酒葡萄品种及产区对葡萄酒香气的影响,采用气相色谱-质谱联用（GC-MS）技术分析了贺兰山东麓产区四种不同品种葡萄酒、中国四个不同大产区以及贺兰山东麓四个小产区的赤霞珠葡萄酒品种香气差异并对结果进行主成分分析（PCA）。结果表明：四种不同品种葡萄酒中共检测出香气物质50种,其中酯类21种、醇类15种、酸类7种、醛类4种以及其他类3种,香气活性值（OAV）＞1的香气物质有11种,其中霞多丽、赤霞珠葡萄酒中OAV最高的风味物质均为乙酸异戊酯和异戊酸,而马瑟兰和北玫葡萄酒中OAV最高的风味物质为大马士酮。PCA结果显示,宁夏贺兰山东麓不同小产区赤霞珠葡萄酒香气成分之间无明显差异;中国不同酿酒葡萄产区的赤霞珠葡萄酒香气成分之间差异明显。     

Concentration of volatile compounds in Chardonnay wine fermented in stainless steel tanks and oak barrels

The influence of the type of container used in alcoholic fermentation on the formation of volatile compounds in wine from Chardonnay variety was studied. To do so, must from Chardonnay variety was fermented in both stainless steel tanks and in new Nevers oak barrels. The results obtained showed that wine fermented in barrels had a greater concentration of higher alcohols and esters than wine fermented in tanks. Concentration of isoamyl acetate, ethyl hexanoate, ethyl octanoate and ethyl decanoate was four times higher in wine fermented in oak barrels than in wine fermented in stainless steel tanks. With regard to the concentration of acids, a greater concentration of medium-chain fatty acids (C6:0–C10:0) was noticeable in wine fermented in oak barrels. Given that these acids are toxic for the yeasts, they may be responsible for the slower fermentation rate of wine fermented in oak barrels.     

Volatile Composition of Macedonian and Hungarian Wines Assessed by GC/MS

The volatile composition of eight varietal wines Vranec, Merlot, Cabernet Sauvignon, Temjanika and Chardonnay from the Republic of Macedonia, and Portugieser, Kékfrankos and Tokaji Aszú from Hungary has been characterized by means of gas chromatography/mass spectrometry technique. The wine volatile compounds were extracted in dichloromethane, and the extracts were concentrated under nitrogen. Forty-four volatile compounds have been identified mainly using the NIST mass spectral library and by comparison with the available standards used for quantification as well. Differences between the wines were noted for a number of compounds, such as a higher concentration of 1-pentanol and 2-phenyl ethanol in the red wines. Monoterpenes, linalool and terpineol were detected only in the white wines, Chardonnay and Tokaji. Macedonian red wines were characterized by a higher level of alcohols, while the Hungarian wines contained a higher amount of esters, fatty acids and lactones. A statistical treatment including one-way ANOVA, followed by a Tukey’s test has been performed in order to ascertain possible significant differences between the wines studied, and principal component analysis to study the possible grouping of the wines.     

Influence of the temperature and oxygen exposure in red Port wine: A kinetic approach

Although phenolics are recognized to be related with health benefits by limiting lipid oxidation, in wine, they are the primary substrates for oxidation resulting in the quinone by-products with the participation of transition metal ions. Nevertheless, high quality Port wines require a period of aging in either bottle or barrels. During this time, a modification of sensory properties of wines such as the decrease of astringency or the stabilization of color is recognized to phenolic compounds, mainly attributed to anthocyanins and derived pigments.The present work aims to illustrate the oxidation of red Port wine based on its phenolic composition by the effect of both thermal and oxygen exposures. A kinetic approach toanthocyanins degradation was also achieved. For this purpose a forced red Port wine aging protocol was performed at four different storage temperatures, respectively, 20, 30, 35 and 40 °C, and two adjusted oxygen saturation levels, no oxygen addition (treatment I), and oxygen addition (treatment II). Three hydroxycinnamic esters, three hydroxycinnamic acids, three hydroxybenzoic acids, two flavan-3-ols, and six anthocyanins were quantitated weekly during 63 days, along with oxygen consumption. The most relevant phenolic oxidation markers were anthocyanins and catechin-type flavonoids, which had the highest decreases during the thermal and oxidative red Port wine process. Both temperature and oxygen treatments affected the rate of phenolic degradation. In addition, temperature seems to influence mostly the phenolics kinetic degradation.