Monitoring wine aging with Fourier transform infrared spectroscopy (FT-IR)

Marianthi Basalekou,Argiro Strataridaki,Efthimios Geniatakis,Yorgos Kotseridis,Stamatina Kallithraka,Petros Tarantilis,Christos Pappas,Jean-Marie Aurand

doi:10.1051/bioconf/20150502016

Marianthi Basalekou, Argiro Strataridaki + Show 6 more

Open Access

https://doi.org/10.1051/bioconf/20150502016

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Abstract

Oak wood has commonly been used in wine aging but recently other wood types such as Acacia and Chestnut, have attracted the interest of the researchers due to their possible positive contribution to wine quality. However, only the use of oak and chestnut woods is approved by the International Enological Codex of the International Organisation of Vine and Wine. In this study Fourier Transform (FT)-mid-infrared spectroscopy combined with Discriminant Analysis was used to differentiate wines aged in barrels made from French oak, American oak, Acacia and Chestnut and in tanks with oak chips, over a period of 12 months. Two red (Mandilaria, Kotsifali) and two white (Vilana, Dafni) native Greek grape varieties where used to produce four wines. The Fourier Transform Infrared (FT-IR) spectra of the samples were recorded on a Zinc Selenide (ZnSe) window after incubation at 40 °C for 30 min. A complete differentiation of the samples according to both the type of wood used and the contact time was achieved based on their FT-IR spectra.

Highlights

Wine ageing in wooden barrels is one of the most common methods in the winemaking process
The aim of this paper was to find a rapid, simple and economical method for the discrimination between wines aged in different types of containers and for different time periods using Fourier transform infrared spectroscopy (FT-IR)
Fourier Transform (FT)-IR spectra were obtained for the 88 samples analysed; a typical spectrum for the whole spectral range can be shown in Fig. 1 and Fig. 2

Summary

Introduction

Wine ageing in wooden barrels is one of the most common methods in the winemaking process. The wood influences the organoleptic profile of the wine through important modifications that take place during barrel aging due to the slow and continuous diffusion of oxygen through the wood pores and the extraction of many substances (e.g., aromatic compounds and ellagitannins) which modulate its sensory attributes such as aroma, structure, astringency, bitterness and color [1]. The main reasons that influence the release of wood extractable compounds is the ageing technology, involving the barrel characteristics, such as the wood botanical species [2,3], the toasting level [4] and the barrel size [5]. Other types of wood, such as Acacia and Chestnut have been used for ageing, showing good potential for use in winemaking [9]

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