Use of Oak Fragments during the Aging of Red Wines. Effect on the Phenolic, Aromatic, and Sensory Composition of Wines as a Function of the Contact Time with the Wood

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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Elucidation of the Volatilome of Packaged Spanish-Style Green Olives of Conservolea and Halkidiki Varieties Using SPME-GC/MS

Proceedings ◽

10.3390/foods_2020-07629 ◽

2020 ◽

Vol 70 (1) ◽

pp. 75

Author(s):

Alexandra Nanou ◽

Athanasios Mallouchos ◽

Efstathios Z. Panagou

Keyword(s):

Volatile Compounds ◽

Solid Phase ◽

Acid Ethyl Ester ◽

Volatile Components ◽

Propanoic Acid ◽

Qualitative Composition ◽

Organoleptic Characteristics ◽

Increasing Trend ◽

Volatile Profiles ◽

Over Time

Olives are characterized by a wide variety of volatile compounds, which are primarily products of microbial metabolism that contribute to the organoleptic characteristics of the final product and especially to its flavor. The volatilome in Spanish-style processed green olives of Conservolea and Halkidiki cultivars were analytically characterized. A solid phase micro-extraction (SPME) technique was used for the extraction of volatile components from the olive samples that were further identified and quantified by gas chromatography coupled to mass spectrometry (GC–MS). Eighty-eight (88) compounds were identified, including several aldehydes, ketones, acids, terpenes, but mainly esters and alcohols. Results showed that there were no significant differences in the qualitative composition of the volatile profiles between the two varieties. Acetic and propanoic acids, thymol, ethanol, 2-butanol, 1-propanol, ethyl acetate as well as ethyl propanoate were the most dominant compounds found in both cultivars. However, some quantitative differences were spotted between the two varieties regarding some of the identified volatile compounds. The quantity of 2-butanol was higher in the Halkidiki variety, while propanoic acid ethyl ester was found in higher amounts in the Conservolea variety. Furthermore, differences in the quantities of some volatile compounds over time were observed. Most of the identified compounds presented an increasing trend during storage.

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Impact of Chitosan-Genipin Films on Volatile Profile of Wine along Storage

Applied Sciences ◽

10.3390/app11146294 ◽

2021 ◽

Vol 11 (14) ◽

pp. 6294

Author(s):

M. Angélica Rocha ◽

Manuel Coimbra ◽

Sílvia Rocha ◽

Cláudia Nunes

Keyword(s):

Volatile Compounds ◽

Carbon Chain ◽

White Wine ◽

Maillard Reaction Products ◽

Red Wines ◽

Reaction Products ◽

Ethyl Hexanoate ◽

Organoleptic Characteristics ◽

Strecker Aldehydes ◽

Key Odorants

Chitosan-genipin films have been proposed for preservation of white wine, maintaining their varietal key odorants and organoleptic characteristics of sulfur dioxide treated wines. Nevertheless, these wines showed aroma notes that slightly distinguish them. It is possible that during the contact of films with wine for at least 2 months, after fermentation and prior to bottling, interactions or chemical reactions are promoted. In this work, wine model solutions with volatile compounds in contact with chitosan-genipin films were performed to evaluate their evolution along time. To complement these analyses, the volatile compounds of white and red wines kept in contact with chitosan-genipin films during 2 and 8 months were also studied. The results obtained allowed us to conclude that the contact of chitosan-genipin films with both white and red wines tend to retain long carbon chain volatile compounds, such as ethyl hexanoate and octan-3-one. It also promoted the formation of Maillard reaction products, such as furfural by dehydration of pentoses and Strecker aldehydes, such as 3-methylbutanal and phenylacetaldehyde, by degradation of amino acids. This study reveals that the use of chitosan-genipin films for wine preservation is also able to promote the formation of compounds that can modulate the wines aroma, maintaining the varietal notes.

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

Beverages ◽

10.3390/beverages4030069 ◽

2018 ◽

Vol 4 (3) ◽

pp. 69 ◽

Cited By ~ 6

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.

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Comparative Evaluation of Brandy de Jerez Aged in American Oak Barrels with Different Times of Use

Foods ◽

10.3390/foods10020288 ◽

2021 ◽

Vol 10 (2) ◽

pp. 288

Author(s):

Manuel J. Valcárcel-Muñoz ◽

María Guerrero-Chanivet ◽

M. Valme García-Moreno ◽

M. Carmen Rodríguez-Dodero ◽

Dominico A. Guillén-Sánchez

Keyword(s):

Life Cycle ◽

Comparative Evaluation ◽

Geographical Indication ◽

Substantial Influence ◽

Sherry Wine ◽

Organoleptic Characteristics ◽

Oak Barrels ◽

First Time ◽

Over Time

Brandy de Jerez is a European Geographical Indication for grape-derived spirits aged in oak casks that have previously contained any kind of Sherry wine and, therefore, are known as Sherry Casks®. Wood compounds have a substantial influence in the quality of the brandies that are aged in the barrels. In the cellar, the barrels that have been used for many years to keep Sherry wine or other wine spirits are often used for this purpose. When wooden barrels are used for the first time, they release a large amount of compounds into the liquid contained in them. Such amount decreases over time but casks life cycle has remained unexplored until now. The present work has the aim to study the brandies obtained from the same wine spirit after two years ageing in three differently oak casks: namely new, 7 years of use (4 years containing Oloroso wine and 3 years containing wine spirits) and 32 years of use (8 years containing Oloroso wine and 24 years containing wine spirits). According to the results from our experiments, even after 32 years of use, the wood barrels still contribute to modify the organoleptic characteristics of brandy. Moreover, the brandies aged in used barrels were judged more balanced than those aged in new barrels.

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Identification, amounts, and kinetics of extraction of C-glucosidic ellagitannins during wine aging in oak barrels or in stainless steel tanks with oak chips

Analytical and Bioanalytical Chemistry ◽

10.1007/s00216-011-4949-8 ◽

2011 ◽

Vol 401 (5) ◽

pp. 1531-1539 ◽

Cited By ~ 47

Author(s):

Michaël Jourdes ◽

Julien Michel ◽

Cédric Saucier ◽

Stéphane Quideau ◽

Pierre-Louis Teissedre

Keyword(s):

Stainless Steel ◽

Oak Chips ◽

Steel Tanks ◽

Oak Barrels ◽

Wine Aging ◽

Kinetics Of

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Influence of Skin-Contact Treatment on Aroma Profile of Malvasia Aromatica Wines in D.O. “Vinos de Madrid”

10.5772/intechopen.99216 ◽

2021 ◽

Author(s):

Julia Crespo ◽

Valeria Romero ◽

Margarita García ◽

Teresa Arroyo ◽

Juan M. Cabellos

Keyword(s):

Volatile Compounds ◽

Contact Time ◽

Liquid Extraction ◽

Volatile Components ◽

Floral Character ◽

White Wines ◽

Aroma Profile ◽

Skin Contact ◽

Liquid Liquid Extraction ◽

Organoleptic Characteristics

The effects of prefermentative cold skin-contact technique using Malvasia aromatica were studied as a first step to adapt to the climate change related effects in order to intensify the aroma potential of white wines of the D.O. “Vinos de Madrid” keeping the organoleptic characteristics of the region. Major volatile compounds were extracted by liquid–liquid extraction and quantified by GC-FID. Minor volatile compounds were determined by HS-SPME/GC–MS. Sensory analysis were also carried out to describe and quantify attributes of the wines. A total of 37 components were identified and quantified. Volatile components showed mixed behavior depending on the skin-contact time. Skin-contact for longer helps to enhance the floral character provided by some compounds contained in the skin, especially linalool and 2-phenyl etanol and were impact odorants of Malvasia aromatica wine based on odor activity values (OAVs).

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Extraction Kinetics of Nitric Acid from the Nitric Acid-Hydrochloric Acid-Potassium Chloride Solution by Tributyl Phosphate

Separation and Purification Technology ◽

10.1016/j.seppur.2021.118984 ◽

2021 ◽

pp. 118984

Author(s):

Lei Su ◽

Baicheng Pan ◽

Ze Sun ◽

Ping Song ◽

Xingfu Song

Keyword(s):

Nitric Acid ◽

Hydrochloric Acid ◽

Potassium Chloride ◽

Tributyl Phosphate ◽

Chloride Solution ◽

Potassium Chloride Solution ◽

Extraction Kinetics ◽

Kinetics Of

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Kinetics of Anti-SARS-CoV-2 Antibody Responses 3 Months Post Complete Vaccination with BNT162b2; A Prospective Study in 283 Health Workers

Cells ◽

10.3390/cells10081942 ◽

2021 ◽

Vol 10 (8) ◽

pp. 1942

Author(s):

Evangelos Terpos ◽

Ioannis P. Trougakos ◽

Vangelis Karalis ◽

Ioannis Ntanasis-Stathopoulos ◽

Sentiljana Gumeni ◽

...

Keyword(s):

Neutralizing Antibodies ◽

Health Workers ◽

Antibody Responses ◽

Healthy Individuals ◽

Younger Age ◽

Constant Rate ◽

Rate Of Decline ◽

A Prospective Study ◽

Kinetics Of ◽

Over Time

The aim of this study was to investigate the kinetics of neutralizing antibodies (NAbs) and anti-SARS-CoV-2 anti-S-RBD IgGs up to three months after the second vaccination dose with the BNT162b2 mRNA vaccine. NAbs and anti-S-RBD levels were measured on days 1 (before the first vaccine shot), 8, 22 (before the second shot), 36, 50, and three months after the second vaccination (D111) (NCT04743388). 283 health workers were included in this study. NAbs showed a rapid increase from D8 to D36 at a constant rate of about 3% per day and reached a median (SD) of 97.2% (4.7) at D36. From D36 to D50, a slight decrease in NAbs values was detected and it became more prominent between D50 and D111 when the rate of decline was determined at −0.11 per day. The median (SD) NAbs value at D111 was 92.7% (11.8). A similar pattern was also observed for anti-S-RBD antibodies. Anti-S-RBDs showed a steeper increase during D22–D36 and a lower decline rate during D36–D111. Prior COVID-19 infection and younger age were associated with superior antibody responses over time. In conclusion, we found a persistent but declining anti-SARS-CoV-2 humoral immunity at 3 months following full vaccination with BNT162b2 in healthy individuals.

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