Changes in composition and sensory quality of red wine aged in american and french oak barrels

Pomar, M. M.; Gonzalez-Mendoza, L. A.

doi:10.20870/oeno-one.2001.35.1.994

Cited by 12 publications

(11 citation statements)

References 7 publications

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“…A similar tendency has previously been reported by other authors (Pomar and Gonzalez-Mendoza, 2001;De Coninck et al, 2006). The storage time and/or wood chips concentration used was probably not enough to detect remarkable differences between the wines aged in contact with the different wood chip species used in this study.…”

Section: Resultssupporting

confidence: 89%

“…In general, total anthocyanins evolution was characterized by a very slight decrease of the values during the storage time considered (except for the wine aged with cherry chips, where a slight increase in total anthocyanins occurred after 30 storage days). The total anthocyanin decrease detected was probably due to anthocyanin condensation and polymerization reactions, and the precipitation of these compounds during wine aging (Pomar and Gonzalez-Mendoza, 2001;De Coninck et al, 2006).…”

Section: Anthocyanins and Color Parametersmentioning

confidence: 95%

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Impact of cherry, acacia and oak chips on red wine phenolic parameters and sensory profile

2017

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Aim: The evolution of global phenolic parameters and the sensory profile of a Portuguese red wine aged for 90 days in contact with wood chips from different species were evaluated.Methods and results: For this purpose, wood chips from cherry (Prunus avium), acacia (Robinia pseudoacacia) and two oak species (Quercus petraea and Quercus pyrenaica) were added to a Portuguese red wine. Various global phenolic parameters of red wines were studied during the aging process (90 storage days). In addition, a sensory analysis was made after the 90-day aging period to determine the impact of the use of different wood chip species on red wine sensory profile. The results showed that during the aging period, only a few differences were detected between the wines. However, after 90 aging days, in general the wines aged in contact with cherry wood tended to have the lowest values for several phenolic parameters. For sensory parameters, the wine aged in contact with French oak chips showed significantly higher scores for several aroma descriptors, while for visual and taste descriptors no statistical significant differences were found between the wines.Conclusion: At the concentration used (3 g wood chips/L wine), the different wood chip species studied had no clear influence on the evolution of the majority of the red wine phenolic parameters. However, from a sensory point of view, the use of different wood species induced greater differentiation, especially for aroma descriptors.Significance and impact of the study: The outcomes of this study would be of practical interest to winemakers and regulatory institutions since they could improve the knowledge of the impact of alternative wood chip species, namely acacia and cherry, on red wine quality.

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Section: Resultssupporting

confidence: 89%

Section: Anthocyanins and Color Parametersmentioning

confidence: 95%

Impact of cherry, acacia and oak chips on red wine phenolic parameters and sensory profile

2017

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“…The only significant effect on this parameter was the origin of the wood (Table 3), the effect being greater in wines aged in French oak. The same result was found by other authors15–17 when comparing wines aged in American and French oak, since American oak has less extractable phenols than French oak 18, 19…”

Section: Resultssupporting

confidence: 84%

Modeling, Synthesis and Biological Evaluation of Potential Retinoid X Receptor‐Selective Agonists: Novel Halogenated Analogues of 4‐[1‐(3,5,5,8,8‐Pentamethyl‐5,6,7,8‐tetrahydro‐2‐naphthyl)ethynyl]benzoic Acid (Bexarotene)

et al. 2012

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The synthesis of halogenated analogs of 4-[1-(3,5,5,8,8-pentamethyl-5,6,7,8-tetrahydro-2-naphthyl)ethynyl]benzoic acid (1), known commonly as bexarotene, and their evaluation for retinoid-X-receptor (RXR)-specific agonist performance is described. Compound 1 is FDA approved to treat cutaneous T-cell lymphoma (CTCL); however, bexarotene treatment can induce hypothyroidism and elevated triglyceride levels, presumably by disrupting RXR heterodimer pathways for other nuclear receptors. The novel halogenated analogs in this study were modeled and assessed for their ability to bind to RXR and stimulate RXR homodimerization in an RXRE-mediated transcriptional assay as well as an RXR mammalian-2-hybrid assay. In an array of 8 novel compounds, 4 analogs were discovered to promote RXR-mediated transcription with comparable EC50 values as 1 and are selective RXR agonists. Our approach also uncovered a periodic trend of increased binding and homodimerization of RXR when substituting a halogen atom for a proton ortho to the carboxylic acid on 1.

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“…Gao et al [16] described that the addition of lysozyme may be a useful tool to control the growth of spoilage LAB and to reduce the production of volatile acidity. The increase in titratable acidity may be related to the rise in volatile acidity, as suggested by Aiken and Noble [1] and Pomar and Gonzalez- [42]. In our study, this increase was not very important and could be caused by the different clonal distribution of O. oeni.…”

Section: Alcoholic Fermentationsupporting

confidence: 64%

Evaluation of Lysozyme to Control Vinification Process and Histamine Production in Rioja Wines

López

Santamaría²,

Tenorio³

et al. 2009

J.Microbiol.Biotechnol

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Lysozyme and the reduction of metabisulfite addition to red wine were evaluated during a winemaking process and after malolactic fermentation (MLF). Treatment, with lysozyme, of the must from Tempranillo grapes and at the end of alcoholic fermentation (AF) caused the 100% implantation of the inoculated bacterial strain and shortened the duration of MLF by 7 days. At the end of the MLF, wines treated with lysozyme showed lower volatile acidity, color intensity, and biogenic amine content. The differences in color intensity disappeared during wine stabilization. The lysozyme addition after MLF led to lower histamine concentrations in wines. These phenomena occurred irrespective of the lactic acid bacteria (LAB) proliferation control and of the Oenococcus oeni dominant strain identified at this period. The results of this study show the significance of preventive use of lysozyme in vinification of red wine to maintain low histamine levels and ensure a successful implantation of inoculated O. oeni starters.

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Changes in composition and sensory quality of red wine aged in american and french oak barrels

Cited by 12 publications

References 7 publications

Impact of cherry, acacia and oak chips on red wine phenolic parameters and sensory profile

Impact of cherry, acacia and oak chips on red wine phenolic parameters and sensory profile

Modeling, Synthesis and Biological Evaluation of Potential Retinoid X Receptor‐Selective Agonists: Novel Halogenated Analogues of 4‐[1‐(3,5,5,8,8‐Pentamethyl‐5,6,7,8‐tetrahydro‐2‐naphthyl)ethynyl]benzoic Acid (Bexarotene)

Evaluation of Lysozyme to Control Vinification Process and Histamine Production in Rioja Wines

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