2020
DOI: 10.1021/acsomega.9b03854
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Evolution of the Phenolic Fraction and Aromatic Profile of Red Wines Aged in Oak Barrels

Abstract: Various changes occur in red wine during aging in oak barrels. Among these, the variation of the polyphenolic fraction and the transfer of aromatic compounds to the wine from oak wood are of great importance. The aim of the present work is to compare the chemical composition of wines aged in different new oak barrels with similar commercial denominations. During 8 months, the total polyphenol index (TPI), color parameters, anthocyanins and pyranoanthocyanins, and wood aromatic compounds were periodically evalu… Show more

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Cited by 13 publications
(5 citation statements)
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References 47 publications
(69 reference statements)
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“…These relationships meant that during aging there was an increase in the Y component and a decrease in the R component, leading to an increase in the wine tonality. These results agreed with those reported by Del Fresno et al [32] in their study of the changes of phenolic fraction of red wines (cultivar Tempranillo) aged in oak barrels.…”
Section: Chromatic Characteristics Totalsupporting
confidence: 93%
“…These relationships meant that during aging there was an increase in the Y component and a decrease in the R component, leading to an increase in the wine tonality. These results agreed with those reported by Del Fresno et al [32] in their study of the changes of phenolic fraction of red wines (cultivar Tempranillo) aged in oak barrels.…”
Section: Chromatic Characteristics Totalsupporting
confidence: 93%
“…This difference indicates that the fluorescent material may be related to the barrel fermentation process. In previous studies [40,41], anthocyanins and tannins in wines fermented in oak barrels decreased over time, and both components have fluorescent groups, presumably causing differences in intensity.…”
Section: Analysis Of Three-dimensional Fluorescence Spectroscopy Of O...mentioning
confidence: 85%
“…The reason for this gradual decrease in monomeric pigments is the reaction of the native grape anthocyanins with the constituents of the wood and with the oxygen passing through the micropores of the wood. These changes are manifested by a decrease in the intensity of the color of the wine and differences in shade compared to wines not aged in the presence of wood [ 63 ].…”
Section: The Influence Of Wood On the Quality Of Alcoholic Beveragesmentioning
confidence: 99%