Influence of wood origin in the polyphenolic composition of a Spanish red wine aging in bottle, after storage in barrels of Spanish, French and American oak wood

2006 ◽  
Vol 224 (6) ◽  
pp. 695-705 ◽  
Author(s):  
Teresa Hernández ◽  
Isabel Estrella ◽  
Montserrat Dueñas ◽  
Brígida Fernández de Simón ◽  
Estrella Cadahía
Keyword(s):  
Red Wine ◽  
Oak Wood ◽  
Polyphenolic Composition ◽  
Wine Aging

scholarly journals Red Wine Aging by Different Micro-Oxygenation Systems and Oak Wood—Effects on Anthocyanins, Copigmentation and Color Evolution

Processes ◽  
2020 ◽  
Vol 8 (10) ◽  
pp. 1250
Author(s):  
Rosario Sánchez-Gómez ◽  
Maria del Alamo-Sanza ◽  
Ana María Martínez-Gil ◽  
Ignacio Nevares
Keyword(s):  
Stainless Steel ◽  
Red Wine ◽  
Phenolic Composition ◽  
Oak Wood ◽  
Aging Period ◽  
Color Evolution ◽  
Steel Tanks ◽  
Wine Aging ◽  
The Way

The micro-oxygenation (MOX) of aged wine in contact with pieces of wood is a technique widely used for aging wines as an alternative to barrels. The available range of passive MOX systems is very wide and offers a behavior closer to that of barrels because it uses materials with a similar permeability to oxygen. The aim of this work has been to age the same red wine for 6 months using the main passive MOX systems and compare them with the classic MOX in stainless steel tanks and with barrels as a reference, in order to evaluate phenolic composition and establish its influence. The quantity and the way in which oxygen is incorporated into wine have been found to determine its evolution and final properties. Wine from barrels could be distinguished throughout the aging period since a better level of individualized anthocyanins was maintained, whereas stainless steel + MOX and PMDS (polydimethylsiloxane) wines presented more bluish hues.

scholarly journals Oak wood offers a wide range of tools for wine aging, which one to choose?

2021 ◽  
Author(s):  
María Reyes González-Centeno ◽  
Pierre-Louis Teissedre ◽  
Kleopatra Chira
Keyword(s):  
Stainless Steel ◽  
Red Wine ◽  
Volume Ratio ◽  
Point Of View ◽  
Oak Wood ◽  
Wide Range ◽  
Sensory Evolution ◽  
Steel Tank ◽  
Aging Conditions ◽  
Wine Aging

The phenolic, aromatic and sensory evolution of a red wine under different oak aging conditions was evaluated. Neither phenolic nor fruity aromatic contents and profiles were impacted by the aging container or the derived oak products used. Meanwhile, a different woody aroma content was observed depending on the exposed wood area to wine volume ratio. From a sensory point of view, higher smoky, vanilla and/or spicy flavours were identified for all oak-aged wines when compared to the control (stainless steel tank), but they were all perceived as being as fruity as the control.

Formation of Biogenic Amines throughout the Industrial Manufacture of Red Wine

2006 ◽  
Vol 69 (2) ◽  
pp. 397-404 ◽  
Author(s):  
Á. MARCOBAL ◽  
P. J. MARTÍN-ÁLVAREZ ◽  
M. C. POLO ◽  
R. MUÑOZ ◽  
M. V. MORENO-ARRIBAS
Keyword(s):  
Amino Acids ◽  
Sulfur Dioxide ◽  
Biogenic Amines ◽  
Biogenic Amine ◽  
Alcoholic Fermentation ◽  
Red Wine ◽  
Malolactic Fermentation ◽  
Industrial Manufacture ◽  
Amino Acid Precursors ◽  
Wine Aging

Changes in biogenic amines (histamine, methylamine, ethylamine, tyramine, phenylethylamine, putrescine, and cadaver-ine) were monitored during the industrial manufacture of 55 batches of red wine. The origin of these amines in relation to must, alcoholic fermentation, malolactic fermentation, sulfur dioxide addition, and wine aging and the interactions between amines and their corresponding amino acids and pH were statistically evaluated in samples from the same batches throughout the elaboration process. Some amines can be produced in the grape or the musts (e.g., putrescine, cadaverine, and phenylethylamine) or can be formed by yeast during alcoholic fermentation (e.g., ethylamine and phenylethylamine), although quantitatively only very low concentrations are reached in these stages (less than 3 mg/liter). Malolactic fermentation was the main mechanism of biogenic amine formation, especially of histamine, tyramine, and putrescine. During this stage, the increase in these amines was accompanied by a significant decline in their amino acid precursors. Significant correlations between biogenic amine formation and the disappearance of their corresponding amino acids were observed, which clearly supports the hypothesis that malolactic bacteria are responsible for accumulation of these amines in wines. No increase in the concentration of biogenic amines was observed after SO2 addition and during wine aging, indicating that sulfur dioxide prevents amine formation in subsequent stages.

Monitoring of evolution during red wine aging in oak barrels and alternative method by means of an electronic panel test

2012 ◽  
Vol 45 (1) ◽  
pp. 244-249 ◽  
Author(s):  
I.M. Apetrei ◽  
M.L. Rodríguez-Méndez ◽  
C. Apetrei ◽  
I. Nevares ◽  
M. del Alamo ◽  
...  
Keyword(s):  
Red Wine ◽  
Panel Test ◽  
Alternative Method ◽  
Oak Barrels ◽  
Wine Aging

scholarly journals New System to Increase the Useful Life of Exhausted Barrels in Red Wine Aging

Foods ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1686
Author(s):  
Francisco Javier Flor-Montalvo ◽  
Agustín Sánchez-Toledo Ledesma ◽  
Eduardo Martínez Cámara ◽  
Emilio Jiménez-Macías ◽  
Julio Blanco-Fernández
Keyword(s):  
Quality Assurance ◽  
Red Wine ◽  
Red Wines ◽  
Physical Chemical ◽  
Useful Life ◽  
Oak Barrels ◽  
Fine Wood ◽  
Wine Aging ◽  
Intense Color ◽  
New System

In recent years, consumers of red wines have demanded aged wines with intense color and a well-integrated fine wood bouquet. Traditionally, wines with these characteristics have been obtained from aging in oak barrels. This type of vinification incurs high costs, including costs associated with the acquisition and use of oak barrels. After five or six vinifications, these barrels are no longer capable of providing an adequate contribution of wood compounds to the wine, because of the exhaustion of their transfer capacity. An alternative to extend the life of these barrels is the introduction of toasted oak staves inside the barrel. In this study, a comparative analysis of the aging of a red wine in new and renewed barrels was developed by inserting toasted staves and analyzing the wine in its different stages, as well as its physical, chemical, and colorimetric characteristics. This study confirms that the use of insert staves anchored in exhausted barrels helps to prolong the useful life of barrels, while maintaining quality assurance.

Evolution of phenolic composition and sensory properties in red wine aged in contact with Portuguese and French oak wood chips

OENO One ◽  
2006 ◽  
Vol 40 (1) ◽  
pp. 25 ◽  
Author(s):  
G. De Coninck ◽  
António Manuel Jordão ◽  
Jorge Manuel Ricardo-da-Silva ◽  
Olga Laureano
Keyword(s):  
Wood Species ◽  
Red Wine ◽  
Wood Chip ◽  
Quercus Petraea ◽  
Sensory Properties ◽  
Wood Chips ◽  
Taste Intensity ◽  
Quercus Pyrenaica ◽  
Phenolic Composition ◽  
Oak Wood

<p style="text-align: justify;">A red wine was matured in contact with 4 g/L of oak wood chips from Portuguese (Quercus pyrenaica Willd.), French (Quercus petraea L.) and a mixture (50:50) of this two oak wood species, during 13 weeks, in order to evaluate the effects of these different oak wood chip species (specially Portuguese oak wood) on the phenolic composition evolution of the wine and in their sensory properties. In general, for the phenolic compounds studied, it wasn't possible to detect remarkable differences between the control wine (aged without oak wood chips) and the wines aged in contact with the two oak wood chips species used. However, for non-flavonoid phenols, the presence of oak wood chips contributed to an increase of these compounds in red wines. The influence of oak wood chips in anthocyanins evolution were similar for all wines, except for malvidin-3-glucoside, which decrease was more evident for the wine aged in contact with oak wood chips. The oak wood chips species and the chips concentration used in this study, didn't affect the proanthocyanidin contents in the wines during the time considered.</p><p style="text-align: justify;">Sensory results showed that, the wines aged in contact with Portuguese and French oak wood chips and the mixture of this two oak wood species, differed significantly from the control wine in several sensorial characteristics. The wines aged in contact with wood chips showed a higher punctuation values for intensity, toasted, wood and vanillin aroma, taste intensity and global appreciation. This positive effect was more evident for wines aged with Portuguese oak wood chips. Probably this results, suggest that the Portuguese oak wood samples species (Quercus pyrenaica Willd.) used could be considered suitable for barrel production because it has a positively effect in sensorial red wine attributes. Thus with this study we tried to contribute for understand the Portuguese oak wood role in red wine characteristics.</p>

scholarly journals Oxygen Consumption by Red Wines under Different Micro-Oxygenation Strategies and Q. Pyrenaica Chips. Effects on Color and Phenolic Characteristics

Beverages ◽  
2018 ◽  
Vol 4 (3) ◽  
pp. 69 ◽  
Author(s):  
Rosario Sánchez-Gómez ◽  
Ignacio Nevares ◽  
Ana Martínez-Gil ◽  
Maria del Alamo-Sanza
Keyword(s):  
Oxygen Consumption ◽  
Dissolved Oxygen ◽  
Red Wine ◽  
Red Wines ◽  
Aging Period ◽  
Key Factor ◽  
Wine Aging ◽  
Over Time

The use of alternative oak products (AOP) for wine aging is a common practice in which micro-oxygenation (MOX) is a key factor to obtain a final wine that is more stable over time and with similar characteristics as barrel-aged wines. Therefore, the oxygen dosage added must be that which the wine is able to consume to develop correctly. Oxygen consumption by red wine determines its properties, so it is essential that micro-oxygenation be managed properly. This paper shows the results from the study of the influence on red wine of two different MOX strategies: floating oxygen dosage (with dissolved oxygen setpoint of 50 µg/L) and fixed oxygen dosage (3 mL/L·month). The results indicated that the wines consumed all the oxygen provided: those from fixed MOX received between 3 and 3.5 times more oxygen than the floating MOX strategy, the oxygen contribution from the air entrapped in the wood being more significant in the latter. Wines aged with wood and MOX showed the same color and phenolic evolution as those aged in barrels, demonstrating the importance of MOX management. Despite the differences in the oxygen consumed, it was not possible to differentiate wines from the different MOX strategies at the end of the aging period in contact with wood.

scholarly journals Study of Potential Anti-Inflammatory Effects of Red Wine Extract and Resveratrol through a Modulation of Interleukin-1-Beta in Macrophages

Nutrients ◽  
2018 ◽  
Vol 10 (12) ◽  
pp. 1856 ◽  
Author(s):  
Pauline Chalons ◽  
Souheila Amor ◽  
Flavie Courtaut ◽  
Emma Cantos-Villar ◽  
Tristan Richard ◽  
...  
Keyword(s):  
Nlrp3 Inflammasome ◽  
Red Wine ◽  
Interleukin 1 ◽  
Adaptor Protein ◽  
Interleukin 1 Beta ◽  
Preventive Action ◽  
Strong Reduction ◽  
Polyphenolic Composition ◽  
Age Related ◽  
Pro Inflammatory Cytokines

Inflammation has been described as an initiator event of major diseases with significant impacts in terms of public health including in cardiovascular disease, autoimmune disorders, eye diseases, age-related diseases, and the occurrence of cancers. A preventive action to reduce the key processes leading to inflammation could be an advantageous approach to reducing these associated pathologies. Many studies have reported the value of polyphenols such as resveratrol in counteracting pro-inflammatory cytokines. We have previously shown the potential of red wine extract (RWE) and the value of its qualitative and quantitative polyphenolic composition to prevent the carcinogenesis process. In this study, we addressed a new effect of RWE in inflammation through a modulation of IL-1β secretion and the NLRP3 inflammasome pathway. NLRP3 inflammasome requires two signals, priming to increase the synthesis of NLRP3 and pro-IL-1β proteins and activation, which activates NLRP3. Inflammasome formation is triggered by a range of substances such as lipopolysaccharide (LPS). Using two different macrophages, one of which does not express the adaptor protein ASC (apoptosis-associated speck-like protein containing a CARD), which is essential to form active inflammasome complexes that produce IL-1β, we show that RWE decreases IL-1 β secretion and gene expression whatever line is used. Moreover, this strong reduction of pro-inflammatory IL-1β is associated with a decrease of NLRP3 and, in J774A, ASC protein expression, which depends on the choice of activator ATP or nigericin.

scholarly journals Contribution of Malolactic Fermentation byOenococcus OeniandLactobacillus Plantarumto the Changes in the Nonanthocyanin Polyphenolic Composition of Red Wine

2007 ◽  
Vol 55 (13) ◽  
pp. 5260-5266 ◽  
Author(s):  
T. Hernández ◽  
I. Estrella ◽  
M. Pérez-Gordo ◽  
E. G. Alegría ◽  
C. Tenorio ◽  
...  
Keyword(s):  
Red Wine ◽  
Malolactic Fermentation ◽  
Polyphenolic Composition
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