| Title: | Extraction of oak volatiles and ellagitannins compounds and sensory profile of wine aged with French winewoods subjected to different toasting methods: behaviour during storage |
| Address: | "Univ. Bordeaux, ISVV, EA 4577, OEnologie, 210 Chemin de Leysotte, F-33140 Villenave d'Ornon, France" |
| DOI: | 10.1016/j.foodchem.2013.02.049 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "In Merlot wines the evolution of volatile and non-volatile (ellagitannins) compounds extracted from winewoods while being macerated for 12 months was studied. Seven types of winewoods subjected to different toasting methods were used. Different rates of extraction, depending mainly on wood compounds origin (toasting or naturally present in wood) and on the watering process during toasting, were observed, which were reflected in sensory differences. Globally, volatile phenols together with aldehydes, phenols and lactones showed an increase with increasing maceration time. Ellagitannins were extracted faster during the first 3 months; after 6 months an important decrease was observed. Wines with winewoods subjected to watering during toasting were lower in ellagitannins concentrations and demonstrated the greatest decrease of these compounds during maceration. Astringency and bitterness intensified with increasing ellagitannins. Lactones induced positive sweetness sensations, whereas furanic and guaiacol compounds influenced bitterness and astringency. Spicy and vanilla descriptors were related to eugenol, vanillin and other odorous chemicals" |
| Keywords: | Food Handling Food Storage France Humans Hydrolyzable Tannins/*analysis/isolation & purification Odorants/analysis Quercus/*chemistry *Taste Volatile Organic Compounds/*analysis/isolation & purification Wine/*analysis Wood/*chemistry; |
| Notes: | "MedlineChira, Kleopatra Teissedre, Pierre-Louis eng England 2013/04/13 Food Chem. 2013 Sep 1; 140(1-2):168-77. doi: 10.1016/j.foodchem.2013.02.049. Epub 2013 Feb 26" |
