Polyphenolic compounds as chemical markers of wine ageing in contact with cherry, chestnut, false acacia, ash and oak wood

  1. De Simón, B.F. 1
  2. Sanz, M. 2
  3. Cadahía, E. 1
  4. Martínez, J. 3
  5. Esteruelas, E. 2
  6. Muñoz, A.M. 2
  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

Revista:
Food Chemistry

ISSN: 0308-8146

Año de publicación: 2014

Volumen: 143

Páginas: 66-76

Tipo: Artículo

DOI: 10.1016/J.FOODCHEM.2013.07.096 SCOPUS: 2-s2.0-84881509823 WoS: WOS:000326207700011 GOOGLE SCHOLAR

Otras publicaciones en: Food Chemistry

Resumen

The nonanthocyanic phenolic composition of four red wines, one white, and one rosé aged using barrels and chips of cherry, chestnut, false acacia, ash and oak wood was studied by LC-DAD-ESI/MS, to identify the phenolic compounds that woods other than oak contribute to wines, and if some of them can be used as chemical markers of ageing with them. A total of 68 nonanthocyanic phenolic compounds were identified, 15 found only in wines aged with acacia wood, 6 with cherry wood, and 1 with chestnut wood. Thus, the nonanthocyanic phenolic profile could be a useful tool to identify wines aged in contact with these woods. In addition, some differences in the nonanthocyanic phenolic composition of wines were detected related to both the levels of compounds provided by each wood species and the different evolution of flavonols and flavanols in wines during ageing in barrels or in contact with chips. © 2013.