Effects of aging in oak barrels on the trans-resveratrol and anthocyanin concentration of red wines from Hungary

The use of oak fragments allows wine cellars to reduce costs and the length of wine aging compared to traditional aging in oak barrels in the winery. The main objective of this work was to study the effect of the use of oak fragments on the volatile, phenolic, and organoleptic characteristics of Tempranillo red wines, as a function of the contact time between the wood and the wine. The results showed important changes in the wines’ colorimetric parameters after two months of contact time. Extraction kinetics of volatile compounds from the wood was highest during the first month of contact for chips, variable for staves, and slower and continuous over time for barrels. Wines macerated with fragments showed the best quality in short periods of aging, while barrel-aged wines improved over the time they spent in the barrel. In addition, the results allowed an analytical discrimination between the wines aged with oak fragments and those aged in oak barrels, and between chips and staves, just as at the sensory level with triangular tasting tests. In conclusion, the use of oak fragments is a suitable practice for the production of red wines, which may be an appropriate option for wines destined to be aged for short periods.

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Behavior of Monosaccharides, Phenolic Compounds, and Color of Red Wines Aged in Used Oak Barrels and in the Bottle

Journal of Agricultural and Food Chemistry ◽

10.1021/jf9909050 ◽

2000 ◽

Vol 48 (10) ◽

pp. 4613-4618 ◽

Cited By ~ 15

Author(s):

María del Alamo ◽

José Luis Bernal ◽

Carmen Gómez-Cordovés

Keyword(s):

Phenolic Compounds ◽

Red Wines ◽

Oak Barrels

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New trends on yeast autolysis and wine ageing on lees: a bibliographic review

OENO One ◽

10.20870/oeno-one.2002.36.2.974 ◽

2002 ◽

Vol 36 (2) ◽

pp. 49 ◽

Cited By ~ 15

Author(s):

Caroline Fornairon-Bonnefond ◽

Carole Camarasa ◽

Michel Moutounet ◽

Jean-Michel Salmon

Keyword(s):

Experimental Methods ◽

Point Of View ◽

Red Wines ◽

Organic Residues ◽

Yeast Autolysis ◽

Definition Of ◽

Effects Of Aging ◽

Ageing On Lees ◽

Experimental Stage ◽

Wine Ageing

<p style="text-align: justify;">In enology, «grands crus» white wines are traditionally aged by the «sur lies» method, which consists of keeping the aging wine in contact with the lees (yeasts and organic residues). The lees can come either from the first or second fermentation and can be used for both white and red wines. This practice is still in the experimental stage. We reviewed scientific studies carried out on wine lees to determine the current situation in enology. We also provide some technological information relevant to such a practice.</p><p style="text-align: justify;">The first part of this paper provides a clear definition of wine lees from a legal and technological point of view. The second part describes the mechanisms of autolysis and focuses on each class of autolysis product. Many scientific studies have discussed the phenomenon of yeast autolysis during wine ageing. Most of these studies simply identified the yeast macromolecules released into the wine during autolysis. However, the experimental methods used vary and it is difficult to extrapolate most of results to the process of wine ageing on lees. Only a few studies have dealt with the physicochemical properties of lees during autolysis, especially concerning oxygen, polyphenols and other wine compounds. We then summarize the recent data obtained on these topics. Finally, we discuss the technical effects of aging wine on lees.</p>

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

Foods ◽

10.3390/foods9111686 ◽

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.

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Effects of Aging on the Antioxidant Capacity of Red Wines

Processing and Impact on Antioxidants in Beverages ◽

10.1016/b978-0-12-404738-9.00008-8 ◽

2014 ◽

pp. 69-76

Author(s):

Eduardo Lissi ◽

Ana Maria Campos ◽

Cristian Calderón ◽

Sergio Lobato ◽

Camilo López-Alarcón

Keyword(s):

Antioxidant Capacity ◽

Red Wines ◽

Effects Of Aging

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Differences in the phenolic composition and sensory profile between red wines aged in oak barrels and wines aged with oak chips

LWT ◽

10.1016/j.lwt.2010.05.026 ◽

2010 ◽

Vol 43 (10) ◽

pp. 1533-1541 ◽

Cited By ~ 28

Author(s):

Miriam Ortega-Heras ◽

Silvia Pérez-Magariño ◽

Estela Cano-Mozo ◽

Ma Luisa González-San José

Keyword(s):

Sensory Profile ◽

Phenolic Composition ◽

Red Wines ◽

Oak Chips ◽

Oak Barrels

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Comparison of Different Extraction Methods to Predict Anthocyanin Concentration and Color Characteristics of Red Wines

Fermentation ◽

10.3390/fermentation4020039 ◽

2018 ◽

Vol 4 (2) ◽

pp. 39 ◽

Cited By ~ 6

Author(s):

Stephan Sommer ◽

Seth Cohen

Keyword(s):

Extraction Methods ◽

Red Wines ◽

Color Characteristics ◽

Anthocyanin Concentration

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Using an e-tongue based on voltammetric electrodes to discriminate among red wines aged in oak barrels or aged using alternative methods

Electrochimica Acta ◽

10.1016/j.electacta.2006.09.014 ◽

2007 ◽

Vol 52 (7) ◽

pp. 2588-2594 ◽

Cited By ~ 68

Author(s):

C. Apetrei ◽

I.M. Apetrei ◽

I. Nevares ◽

M. del Alamo ◽

V. Parra ◽

...

Keyword(s):

Alternative Methods ◽

Red Wines ◽

Oak Barrels

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Unravelling the effects of berry size on ‘Tempranillo’ grapes under different field practices

Ciência e Técnica Vitivinícola ◽

10.1051/ctv/20193401001 ◽

2019 ◽

Vol 34 (1) ◽

pp. 1-14

Author(s):

José M. Mirás-Avalos ◽

Ignacio Buesa ◽

Antonio Yeves ◽

Diego Pérez ◽

David Risco ◽

...

Keyword(s):

Titratable Acidity ◽

Soluble Solids ◽

Total Phenolic ◽

Red Wines ◽

Size Category ◽

Crop Load ◽

Berry Size ◽

Wine Composition ◽

Anthocyanin Concentration ◽

Phenolic Index

Small berries are considered to produce the best red wines as berry size determines the skin to pulp ratio and may affect wine composition. However, contrasting results have been reported about this postulate. In this context, the aim of this work was to assess the influence of berry size on grape compositional attributes in ‘Tempranillo’ grapevines under different irrigation, crop load and defoliation regimes. Grapes were collected from different experiments performed during three years in a ‘Tempranillo’ vineyard (Valencia, Spain). Grape size distribution was assessed and several traits were measured for each size category: number of seeds, seed and skin weight, total soluble solids, titratable acidity, pH, total phenolic index and anthocyanin concentration. Berry size exerted a significant effect on grape composition; smaller berries having higher sugars and anthocyanins concentrations. However, irrigation, crop load and defoliation also affected these compositional traits, producing greater berries with similar traits than those smaller, but coming from rain-fed and not defoliated treatments. Depending on the field practices applied, grape compositional attributes can be modulated for a given berry size. Therefore, wineries can use berry size classification for selecting those from a given size for making different wine styles.

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Ellagitannins and Flavano-Ellagitannins: Red Wines Tendency in Different Areas, Barrel Origin and Ageing Time in Barrel and Bottle

Biomolecules ◽

10.3390/biom9080316 ◽

2019 ◽

Vol 9 (8) ◽

pp. 316 ◽

Cited By ~ 4

Author(s):

Rasines-Perea ◽

Jacquet ◽

Jourdes ◽

Quideau ◽

Teissedre

Keyword(s):

Ageing Time ◽

Polyphenolic Compounds ◽

Ageing Process ◽

Red Wines ◽

Oxidation Reactions ◽

Organoleptic Properties ◽

Oak Wood ◽

Oak Barrels

During maturation and ageing in oak barrels polyphenolic compounds from oak wood, and particularly C-glucosidic ellagitannins, can be released from wood to the wine. These ellagitannins can be involved in oxidation reactions, affecting the wine’s organoleptic properties such as astringency. In this study C-glucosidic ellagitannins and flavano-ellagitannins, acutissimins A and B and epiacutissimins A and B, as well as mongolicain A, which is the result compound of acutissimin A oxidation, were identified and quantified. The quantification was carried out by HPLC-UV-MS in 185 commercial samples from different cultivar areas (Bordeaux and Rioja), different barrel oak wood (French oak barrels and American oak barrels) and different ageing periods. The results show differences between the two zones in terms of compound concentrations. Moreover, the ageing process in bottle for Bordeaux wines are unlike Rioja wines behavior in bottle.

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