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Food Chem

Title:		"Ellagitannin content, volatile composition and sensory profile of wines from different countries matured in oak barrels subjected to different toasting methods"
Author(s):		Gonzalez-Centeno MR; Chira K; Teissedre PL;
Address:		"Univ. Bordeaux, ISVV, EA 4577, OEnologie, 210 Chemin de Leysotte, 33140 Villenave d'Ornon, France; INRA, ISVV, USC 1366 OEnologie, 210 Chemin de Leysotte, 33140 Villenave d'Ornon, France; Tonnellerie Nadalie, 99 Rue Lafont, 33290 Ludon-Medoc, France. Univ. Bordeaux, ISVV, EA 4577, OEnologie, 210 Chemin de Leysotte, 33140 Villenave d'Ornon, France; INRA, ISVV, USC 1366 OEnologie, 210 Chemin de Leysotte, 33140 Villenave d'Ornon, France. Electronic address: p.teissedre@u-bordeaux2.fr"
Journal Title:		Food Chem
Year:		2016
Volume:		20160430
Issue:
Page Number:		500 - 511
DOI:		10.1016/j.foodchem.2016.04.139
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Ellagitannins and aromatic compounds evolution in Cabernet Sauvignon wines macerated in oak barrels for a year was studied. Identical barrels with different toastings (medium toasting, medium toasting with watering, Noisette) were used in French, Italian and USA cellars. Ellagitannins increased by 84-96% with aging time, as did woody volatiles, by 86-91% in French wines and 23-35% in Italian wines, while fruity aroma compounds declined by 50-57% in the French and Italian wines over a 12-months period. Nevertheless, other behaviors and different kinetics rates for these compounds were observed depending on barrel toasting, wine matrix and their interactions. Perceived overall woody intensity was closely related to trans-whiskey lactone, guaiacol and vanillin, whereas astringency and bitterness were significantly linked to ellagitannins (p<0.05). This is the first study that evaluates the toasting effect on wines from different countries matured in the same oak barrels"
Keywords:		Benzaldehydes/analysis Food Handling/*methods France Guaiacol/analysis Humans Hydrolyzable Tannins/*analysis Italy Lactones/analysis *Quercus *Sensation Taste United States Volatile Organic Compounds/*analysis Wine/*analysis Wood/chemistry Astringency Bar;
Notes:		"MedlineGonzalez-Centeno, M R Chira, K Teissedre, P-L eng England 2016/05/24 Food Chem. 2016 Nov 1; 210:500-11. doi: 10.1016/j.foodchem.2016.04.139. Epub 2016 Apr 30"