Polyphenolic compounds as chemical markers of wine ageing in contact with cherry, chestnut, false acacia, ash and oak wood
- De Simón, B.F. 1
- Sanz, M. 2
- Cadahía, E. 1
- Martínez, J. 3
- Esteruelas, E. 2
- Muñoz, A.M. 2
-
1
Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria
info
Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria
Madrid, España
- 2 I+D+I Industrial Tonelera Navarra S.L. (INTONA), 31522 Monteagudo, Navarra, Spain
-
3
Instituto de Ciencias de la Vid y del Vino
info
ISSN: 0308-8146
Any de publicació: 2014
Volum: 143
Pàgines: 66-76
Tipus: Article
Altres publicacions en: Food Chemistry
Resum
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.