Polyphenols in red wine aged in acacia (Robinia pseudoacacia) and oak (Quercus petraea) wood barrels

  1. Sanz, M. 2
  2. Fernández de Simón, B. 1
  3. Esteruelas, E. 2
  4. Muñoz, Á.M. 2
  5. Cadahía, E. 1
  6. Hernández, M. Teresa . 4
  7. Estrella, I. 4
  8. Martinez, J. 3
  1. 1 Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria
    info

    Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria

    Madrid, España

    ROR https://ror.org/011q66e29

  2. 2 I+D+I Industrial Tonelera Navarra S.L. (INTONA), 31522 Monteagudo, Navarra, Spain
  3. 3 Instituto de Ciencias de la Vid y del Vino
    info

    Instituto de Ciencias de la Vid y del Vino

    Logroño, España

    ROR https://ror.org/01rm2sw78

  4. 4 Instituto de Ciencia y Tecnología de Alimentos y Nutrición
    info

    Instituto de Ciencia y Tecnología de Alimentos y Nutrición

    Madrid, España

    ROR https://ror.org/045yy3r21

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Revista:
Analytica Chimica Acta

ISSN: 0003-2670

Año de publicación: 2012

Volumen: 732

Páginas: 83-90

Tipo: Artículo

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DOI: 10.1016/J.ACA.2012.01.061 PMID: 22688038 SCOPUS: 2-s2.0-84862151785 WoS: WOS:000305870500011 GOOGLE SCHOLAR

Otras publicaciones en: Analytica Chimica Acta

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Resumen

Polyphenolic composition of two Syrah wines aged during 6 or 12 months in medium toasting acacia and oak 225. L barrels was studied by LC-DAD-ESI/MS. A total of 43 nonanthocyanic phenolic compounds were found in all wines, and other 15 compounds only in the wines from acacia barrels. Thus, the nonanthocyanic phenolic profile could be a useful tool to identify the wines aged in acacia barrels. Among all of them the dihydrorobinetin highlights because of its high levels, but also robinetin, 2,4-dihydroxybenzaldehyde, a tetrahydroxydihydroflavonol, fustin, butin, a trihydroxymethoxydihydroflavonol and 2,4-dihydroxybenzoic acid were detected at appreciable levels in wines during aging in acacia barrels, and could be used as phenolic markers for authenticity purposes. Although longer contact time with acacia wood mean higher concentrations of phenolic markers found in wines, the identification of these wines will also be easy after short aging times due the high levels reached by these compounds, even after only 2 months of aging. © 2012 Elsevier B.V.