Variations in oxygen and ellagitannins, and organoleptic properties of red wine aged in French oak barrels classified by a near infrared system
| Autor: | Alexandra Le Floch, Thomas Giordanengo, Julien Michel, Pierre-Louis Teissedre, Warren Albertin, Nicolas Mourey, Michael Jourdes |
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| Přispěvatelé: | Unité de Recherche Oenologie [Villenave d'Ornon], Institut National de la Recherche Agronomique (INRA)-Université de Bordeaux (UB)-Institut des Sciences de la Vigne et du Vin (ISVV), Tonnellerie Radoux |
| Jazyk: | angličtina |
| Rok vydání: | 2016 |
| Předmět: |
Male
Food Handling Organoleptic chemistry.chemical_element Wine astringency 01 natural sciences Oxygen bitterness Analytical Chemistry Quercus 0404 agricultural biotechnology Ellagitannin ellagitannins Botany [SDV.IDA]Life Sciences [q-bio]/Food engineering Humans [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering Food science tasting chemistry.chemical_classification 010401 analytical chemistry Aging of wine food and beverages NIRS (near infrared spectroscopy) 04 agricultural and veterinary sciences General Medicine Barrel (unit) 040401 food science red wine aging Hydrolyzable Tannins 0104 chemical sciences chemistry Polyphenol Taste Fermentation Female Wine tasting oak wood oxygen Food Analysis Food Science |
| Zdroj: | Food Chemistry Food Chemistry, Elsevier, 2016, 204, pp.381-390. ⟨10.1016/j.foodchem.2016.02.129⟩ |
| ISSN: | 0308-8146 |
| Popis: | International audience; During wine aging in barrels, antioxidant molecules from wood, such as ellagitannins, are solubilized and react with wine molecules and oxygen. However, their concentrations are highly variable. Oxygen is an important factor, as it plays a role in wine parameters and organoleptic perceptions. Five barrel modalities were used; three polyphenol indices (IP), classified using the NIRS procedure, and three grain qualities. Barrels were equipped with windows to measure the oxygen using luminescence technology. The ellagitannin concentrations in the wine and its organoleptic properties were monitored. Oxygen concentrations decreased quickly during the first 8 days of aging and this phenomenon was significantly more marked in barrels with a higher IP and medium grain. The ellagitannin concentrations were believed to be correlated with wood classification and oxygen consumption. Furthermore, the organoleptic properties were significantly impacted, as the wine with the lowest ellagitannin level was described as less astringent, bitter, woody, and smoky/toasty. |
| Databáze: | OpenAIRE |
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