Analysis for low molecular weight phenolic compounds in a red wine aged in oak chips

Multivariate study of the evolution of phenolic composition and sensory profile on mouth of Mexican red Merlot wine aged in barrels vs wood chips

“…This may be due to the fact that vanillin is an aldehyde which when it oxidates becomes vanillinic acid, and since the aging process in barrels is oxidative, vanillin was probably already present in its oxidized form (Flanzy, 2003). These results are in accordance with those reported by del Alamo-Sanza et al (2004). This study mentioned that samples of the same source wine aged in barrels, oak chips, and oak staves tended to group together according to the aging system, as is the case for vanillin, catechin, p-hydroxybenzoic acid, epicatechin, p-cumaric acid, and ferulic acid.…”

“…The syringic and caffeic acids displayed the highest levels in barrel aging, while catechin, vanillin, and p-hidroxybenzoic acid showed greater concentrations in chip aging, especially in the first 2 months of aging. A study performed by del Alamo-Sanza et al (2004) reported that samples aged using barrels and chips could be grouped according to the aging method (chips or barrel) through discriminating analysis, in accordance with what this study shows using PCA (Figure 1).…”

“…High concentrations of gallic acid in red wine are to be expected, since this phenolic acid originates mainly from hydrolysis of flavonoid esters extracted from the skin of red grapes (del Alamo-Sanza et al, 2004;Paixaõ, Perestrelo, Marques, & Cãmara, 2007). The highest concentration of gallic acid was found in wine without wood aging (Supplementary Table 1).…”

“…Arapitsas, Antonopoulos, Stefanou, and Dourtoglou (2004) found that there were phenolic compounds of great sensory interest such as eugenol which helped to group wine according to the type of toasting in the barrel and chips used in the wineaging process. After much research, it has been shown that the aging of the wood chips in less time ensures that phenolic compounds are extracted compared to traditional barrel aging (Arapitsas et al, 2004;del Álamo et al, 2008;del Alamo-Sanza et al, 2004;Frangipane, De Santis, & Ceccarelli, 2007;García-Carpintero, Gómez-Gallego, Sánchez-Palomo, & González-Viñas, 2011;Rodriguez-Rodriguez & Gomez-Plaza, 2011); the barrel-aging process has been quantitatively matched using chips (Monedero, Olalla, Villalón, López-Garcia, & López, 2000), but sensory studies must still be carried out to help validate the use of wood chips in the aging of red wine. The objective of this study was to analyze the behavior of the phenolic compounds in a Mexican red Merlot wine aged in barrels vs wood chips and correlate it with its sensory profile in order to determine the possible sensory differences between the two treatments.…”

Characterisation of Pinotage Wine During Maturation on Different Oak Products

“…Alternative oak treatments used by winemakers include chips, staves and extracts. By introducing large quantities of oak chips or staves for a short time, the oak maturation process is thought to be accelerated (Del Alamo Sanza et al, 2004). However, alternative oak treatments can also be used to simulate normal barrel maturation by introducing them into used barrels at lower dosages.…”