Effect of aging time, dosage and toasting level of oak chips on the color parameters, phenolic compounds and antioxidant activity of red wines (var. Fetească neagră)

Dumitriu, Georgiana-Diana; Lerma, Nieves López de; Cotea, Valeriu V.; Zamfir, Cătălin; Peinado, Rafael A.

doi:10.1007/s00217-016-2714-0

Cited by 21 publications

(15 citation statements)

References 27 publications

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“…The main oenological parameters of wines treated with American and French oak chips after 1.5 and 3 months presented the usual values, consistent with those expected for Fetească neagră red wines from the North-East Romania region [2]. The analytical parameters of the control wine (CW) sample aged without oak chips were: Red wines aged with oak chips showed a high alcohol content, which was not dependent on the type and dosage of oak chips.…”

Section: Chemical Composition Of Wines Aged With American and French supporting

confidence: 80%

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Evaluation of Aroma Compounds in the Process of Wine Ageing with Oak Chips

Dumitriu

Teodosiu

Gabur

et al. 2019

Foods

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Many modern alcoholic beverages are subjected to ageing processes during which compounds extracted from wood contribute decisively to the overall beverage character. Wines represent a perfect example of beverage in which ageing is a crucial technological manufacturing step. During winemaking, producers accelerate chemical changes in wine composition by traditional and alternative methods, such as the use of oak wood barrels and/or oak wood chips. Our research aimed to investigate the overall volatile composition and sensory quality of red wines aged for two timeframes, namely, 1.5 and 3 months, and with two technological variants, i.e., American and French oak wood chips. Red grapes from the Fetească neagră (Vitis vinifera) variety were harvested from a vineyard in the North-East region of Romania. Stir bar sorptive extraction and gas chromatography coupled with mass spectrometry (SBSE–GC–MS) was used to extract minor aromas present in wine samples. The results showed clear differences between wines treated with American and French oak chips. Furthermore, ageing for 3 months increased the concentration of cis-whiskey lactone and guaiacol in American oak-treated wine samples. For wines aged with French oak chips, we observed higher concentrations of furfural, 5-methylfurfural, 4-vinylguaiacol, and trans-whiskey lactone. The increased presence of chemical compounds in wine aged with French oak chips generated prominent smoky, licorice, and toasty aromas, whereas in wines aged with American oak chips, notes of vanilla, toasty, and cacao aromas were noticed. Moreover, red wines aged with American and French oak chips were discriminated by chemometric analysis, which confirmed the evolution of aroma compounds.

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Section: Chemical Composition Of Wines Aged With American and French supporting

confidence: 80%

“…The European Union (Council Regulation EC No. 2165/2005 and the International Vine and Wine Organization (OIV, Resolution OENO 3/2005) authorized the use of alternative oak products in winemaking, which resulted in an increased demand of oak chips and staves [2].…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Aroma Compounds in the Process of Wine Ageing with Oak Chips

Dumitriu

Teodosiu

Gabur

et al. 2019

Foods

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“…2 showed that samples aged in oak slices have higher total phenolic content compared with control sample (0.038±0.002 mg/mL). It has been reported that wines aged with oak chips during 45 days presented higher total phenolic content compared with the control wine, wines treated 3 g/L of oak chips increased phenolic content and the wines containing with 5 g/L had a lower phenolic content (Dumitriu et al, 2016). However, in this study, the total phenolic contents increased along with oak chips content and the highest total phenol content (0.083±0.001 mg/mL) was observed when 6 g/L of the French oak slices was used.…”

Section: Discussionmentioning

confidence: 95%

Effects of Oak Chip Treatments on Quality of Dry White Wines During Aging

Li¹,

Liang²,

Chunhua³

et al. 2020

American Journal of Biochemistry and Biotechnology

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The objective of the research was to evaluate the effect of different oak chip treatments on quality of Longyan dry white wine during aging. Phenolic substances, antioxidant activity and Cu 2+ reduction force were measured. The results showed that wines treated with French oak chips (6 g/L) had significantly higher contents of total phenols (0.083 mg/mL) and flavonoids (0.063 mg/mL), also the highest total antioxidant capacity (47.853 U/mL) was observed. However the scavenging rate of DPPH free radicals and hydroxyl radical scavenging rate were the highest in samples aged with American oak chips (6 g/L) and Yanshan oak chips (2 g/L), respectively. As for 12 monomer phenols determined by high-performance liquid chromatography, French oak chips can contribute to the formation of monomer phenols, especially the generation of syringaldehyde (15.134 mg/L) and guaiacol (17.345 mg/L). Cu 2+ reduction ability of wine sample increased with the increase of oak chips content. Correlation analysis revealed that the monomer phenols had a strong correlation with total antioxidant capacity, DPPH radical scavenging rate and hydroxyl radical scavenging rate. Understanding the influence of oak chips on wine properties could aid to lay a theoretical foundation for the effective use of oak chips in wine.

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“…These new complex combinations stabilize and retain the reddish color of anthocyanins. Nonflavonoid tannins extracted from the wood of oak barrels do not appear to interfere in these condensation reactions but indirectly favor color stabilization by offering protection against oxidative degradation [131][132][133].…”

Section: Factors Affecting Polyphenol Concentration and Distribution mentioning

confidence: 99%

Polyphenol Fingerprinting Approaches in Wine Traceability and Authenticity: Assessment and Implications of Red Wines

Palade

Popa

2018

Beverages

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Like any other food/feed matrix, regardless of the employed analytical method, wine requires authentication strategies; a suitable qualitative and quantitative analysis represents the fingerprint which defines its identity. Until recently, fingerprinting approaches using liquid chromatography applications have been regarded as an effective tool for the assessment of wines employing polyphenol profiles. These profiles are of considerable importance for grapes and wines as they influence greatly the color, sensory, and nutritional quality of the final product. The authenticity and typicity characters are fundamental characteristics, which may be evaluated by the use of polyphenol fingerprinting techniques. Under these conditions, the evolution of polyphenols during the red wine elaboration and maturation processes shows a high importance at the level of the obtained fingerprints. Moreover, the environment factors (vintage, the area of origin, and variety) and the technological conditions significantly influence wine authenticity through the use of polyphenol profiles. Taking into account the complexity of the matter at hand, this review outlines the latest trends in the polyphenol fingerprinting of red wines in association with the transformations that occur during winemaking and storage.

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Effect of aging time, dosage and toasting level of oak chips on the color parameters, phenolic compounds and antioxidant activity of red wines (var. Fetească neagră)

Cited by 21 publications

References 27 publications

Evaluation of Aroma Compounds in the Process of Wine Ageing with Oak Chips

Evaluation of Aroma Compounds in the Process of Wine Ageing with Oak Chips

Effects of Oak Chip Treatments on Quality of Dry White Wines During Aging

Polyphenol Fingerprinting Approaches in Wine Traceability and Authenticity: Assessment and Implications of Red Wines

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