Abstract
Seyval blanc wine was aged in new American, Nevers, and Limousin oak barrels to measure differences in individual free phenolic acids during a time period of 12 weeks. HPLC separated at least 33 different compounds from ethanol extracts of wine. Six were tentatively identified and quantified as gallic, protocatechuic, vanillic, caffeic, syringic, and p -coumaric acids. Aging resulted in an increase in gallic acid for all oak-aged wines. The increase in gallic acid represented 7% of the total increase in nonflavonoid phenols. The results suggested that aging in different types of oak affects primarily the quantitative rather than the qualitative composition of the wine for those compounds having absorbance at 280 nm. The free phenolic acids under study appeared to have little effect on differences in sensory quality of oak-aged wines.
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