Extraction of oak volatiles and ellagitannins compounds and sensory profile of wine aged with French winewoods subjected to different toasting methods: Behaviour during storage

• Published in: Food chemistry Vol. 140; no. 1-2; pp. 168 - 177
• Main Authors: Chira, Kleopatra, Teissedre, Pierre-Louis
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 01.09.2013; Elsevier
• Subjects: Aldehydes; Astringency; Biological and medical sciences; Bitterness; Chemical and Process Engineering; Ellagitannins; Engineering Sciences; Fermented food industries; Food engineering; Food Handling; Food industries; Food Storage; France; Fundamental and applied biological sciences. Psychology; General aspects; guaiacol; Humans; Hydrolyzable Tannins - analysis; Hydrolyzable Tannins - isolation & purification; lactones; Life Sciences; maceration; Odorants - analysis; Quercus; Quercus - chemistry; sensation; sweetness; Taste; Toast; toasting; Vanilla; vanillin; Volatile compound; Volatile Organic Compounds - analysis; Volatile Organic Compounds - isolation & purification; Wine - analysis; wine aging; wines; Wines and vinegars; Winewood; wood; Wood - chemistry; Volatile compound; Ellagitannins; Toast; Astringency; Bitterness; Winewood; Wine; Method; Profile; Alcoholic beverage; French; Warehousing; Food preservation; Extraction
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2013.02.049

► Each oak winewood added unique and special characteristics to a wine. ► Extraction rates depending mainly on the origin of the compounds in the wood and on the watering process during toasting. ► Ellagitannin levels can predict astringency and bitterness intensity. ► Lactone levels induce a positive sweetness sensation. ► Furanic and guaiacol compounds influence bitterness and astringency. In Merlot wines the evolution of volatile and non-volatile (ellagitannins) compounds extracted from winewoods while being macerated for 12months 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 3months; after 6months 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.