Abstract
The main object of the present work was to evaluate the potential influence of the oak wood chips-wines contact time (30 and 60 days) on the evolution of the red wine phenolic composition during storage in bottle. Thus, global phenolic composition, color parameters, and individual anthocyanins of bottled red wines that had previously been in contact with oak wood chips during different times were analyzed. The results obtained demonstrates that in general, after 6 months of bottle storage, red wines with a previous oak wood chips contact time showed a more evident decrease on anthocyanin content, independently of the oak wood chips species used and toasting level. This tendency was also confirmed by the decrease in the values obtained for color intensity anda∗(redness) CIELab coordinate value. However, a positive impact of oak wood chips contact time on wine hue color andb∗(yellowness) CIELab coordinate values, was detected. Thus, after 6 months of bottle storage, red wines that were in a previous contact with oak wood chips (particularly during 60 aging days), exhibited lower color hue andb∗values compared with control wine (without any oak wood chips contact).
Highlights
The European Union authorized the use of oak wood pieces in winemaking since 2006 and the EEC Regulation No 606/2009 of 10 July 2009, modified previous rules by regulating the use of pieces of wood solely from Quercus generous in wine production
In order to deepen the knowledge about this topic, the present study aims to evaluate several global phenolic parameters, color characteristics, and individual anthocyanins from bottled red wines that had previously been in contact with two oak wood chip species (Q. petraea and Q. pubescens) during two different contact times (30 and 60 aging days)
For total and individual anthocyanins the results were expressed as malvidin-3-monoglucoside equivalents by means of calibration curves established previously
Summary
The European Union authorized the use of oak wood pieces in winemaking since 2006 and the EEC Regulation No 606/2009 of 10 July 2009 (appendix 9), modified previous rules by regulating the use of pieces of wood solely from Quercus generous in wine production. A great variety of oak wood pieces can be found on the market, with different toasting levels, particle size, forms and produced from three main oak wood species: Q. alba (from USA), Q. robur and Q. petraea. These last two oak wood species are traditionally obtained from French forests. There are other oak wood species, such as, Q. pyrenaica and Q. pubescens, that are found in other European countries In this context, in order to deepen the knowledge about this topic, the present study aims to evaluate several global phenolic parameters, color characteristics, and individual anthocyanins from bottled red wines that had previously been in contact with two oak wood chip species (Q. petraea and Q. pubescens) during two different contact times (30 and 60 aging days)
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