IVAS 2022 banner
IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 9 Barrel-to-Barrel Variation of Color and Phenolic Composition in Barrel-Aged Red Wine

Barrel-to-Barrel Variation of Color and Phenolic Composition in Barrel-Aged Red Wine

Abstract

Tangible variation of sensory characteristics is often perceived in wine aged in similar barrels. This variation is mostly explained by differences in the wood chemical composition, and in the production of the barrels. Despite these facts, the literature concerning barrel-to-barrel variation and its effect on wine sensory and chemical characteristics is very scarce [1]. In this study, the barrel-to-barrel variation in barrel-aged wines was examined in respect of the most important phenolic compounds of oenological interest and chromatic characteristics, considering both the effects of the (individual) barrel and cooperage. A red wine was aged in 49 new medium-toasted oak (Quercus petraea) barrels, from four cooperages, for 12 months. The resulting wines were evaluated for chromatic characteristics, anthocyanin-related parameters, total phenols, flavonoids and non-flavonoids phenols, flavanol monomers and oligomeric and polymeric proanthocyanidins [2]. Principal Components Analysis (PCA) and variance analysis (ANOVA) were applied to investigate the relationships between barrels and to assess cooperage and individual barrel effect. Significant differences were observed for phenolic composition and chromatic characteristics in the wines aged in the different barrels, however without significant effect of the cooperage. The barrel-to-barrel variation of chemical parameters depended on each specific parameter and was not uniform. Anthocyanin related parameters showed the highest variation, 25–37%, other phenolics varied 3– 8.5%, and with two exceptions, chromatic characteristics changed 1.7–3% [3]. Cooperages were not shown to differentiate from each other in their internal variation, with relevance for practical application for most of the parameters analyzed in this trial, exception being made for pigments and especially anthocyanin related parameters [3]. The relationship between the number of barrels and the expected variation for each analytical parameter was calculated, as reference for future measurements involving barrel lots, either in wine production or experimental design [3].  

References

[1] Towey J.P., Waterhouse A.L. (1996). Barrel-to-barrel variation of volatile oak extractives in barrel-fermented Chardonnay. Am. J. Enol. Vitic., 47, 17–20.
[2] Sun B., Leandro C., Ricardo Da Silva, J.M., Spranger, I. (1998). Separation of grape and wine proanthocyanidins according to their degree of polymerization. J. Agric. Food Chem., 46, 1390–1396.
[3] Pfahl L., Catarino S., Fontes N., Graça A., Ricardo-da-Silva J. (2021). Effect of barrel-to-barrel variation on color and phenolic composition of a red wine. Foods, 10 (7), 1669. https://doi.org/10.3390/foods10071669

DOI:

Publication date: June 24, 2022

Issue: IVAS 2022

Type: Poster

Authors

Pfahl Leonard1, Catarino Sofia1,2, Fontes Natacha3, Graça António3 and Ricardo-da-Silva Jorge1

1LEAF – Linking Landscape, Environment, Agriculture and Food Research Center, Instituto Superior de Agronomia, Universidade de Lisboa. 
2CeFEMA—Center of Physics and Engineering of Advanced Materials, Instituto Superior Técnico, Universidade de Lisboa
3Sogrape Vinhos S.A.

Contact the author

Keywords

Red wine, oak barrel aging, cooperage, barrel-to-barrel variation, phenolic composition

Tags

IVAS 2022 | IVES Conference Series

Citation

Related articles…

Volatile Organic Compound markers of Botrytis cinerea infection in artificially inoculated intact grape berries

The addition of partially dehydrated grapes to enrich must composition for producing complex dry/sweet wines represents a traditional practice in several regions of the world. However, the environmental conditions of dehydration chambers may facilitate the infection of Botrytis cinerea Pers. by promoting disease and provoking large grape losses. B. cinerea attack can induce alterations in the profile of volatile organic compounds (VOCs), which could be detected by sensors specifically trained to detect infection/disease-related compounds. These sensors could facilitate the early detection of the infection, consequently allowing to adjust some dehydration parameters.
Read More

Crown procyanidin: a new procyanidin sub-family with unusual cyclic skeleton in wine

Condensed tannins (also called proanthocyanidins) are a widely distributed throughout in plants kingdom and are one of the most important classes of secondary metabolites, in addition, they are part of the human diet. In wine, they are extracted during the winemaking process from grape skins and seeds. These compounds play an important role in red wine organoleptic characteristics such as color, bitterness and astringency. Condensed tannins in red wine are oligomers and polymers of flavan-3-ols unit such as catechin, epicatechin, epigallocatechin and epicatechin-3-O-gallate. The monomeric units can be linked among them with direct interflavanoid linkage or mediated by aldehydes.

Read More

Phenotypic variations of primary metabolites yield during alcoholic fermentation in the Saccharomyces cerevisiae species

Saccharomyces cerevisiae, as the workhorse of alcoholic fermentation, is a major actor of winemaking. In this context, this yeast species uses alcoholic fermentation to convert sugars from the grape must into ethanol and CO2 with an outstanding efficiency: it reaches on average 92% of the maximum theoretical yield of conversion. Moreover, S. cerevisiae is also known for its great genetic diversity and plasticity that is directly related to its living environment, natural or technological and therefore to domestication. This leads to a great phenotypic diversity of metabolites production.

Read More

HAZE RISK ASSESSMENT OF MUSCAT MUSTS AND WINES : WHICH LABORATORY TEST ALLOWS A RELIABLE ESTIMATION OF THE HEATWAVE REALITY?

Wines made from Muscat d’Alexandria grapes exhibit a high haze risk. For this reason, they are systematically treated with bentonite, on the must and sometimes also on wine. In most oenological labora-tories and in companies (trade, cooperatives, independent winegrowers), the test that is by far the most widely used, on a worldwide scale, remains the heat test at 80°C for 30 minutes to 2 hours (and some-times up to 6 hours). The tannin test (sometimes coupled with a heat treatment) and the Bentotest are still used. In this study, we show that all these tests give much higher estimates of the haze risk than the risk assessed by a 24-48h treatment at 42°C, which represents a heat wave.

Read More

Metabolomic profile of red non-V. vinifera genotypes

Vitis vinifera L. is the most widely cultivated Vitis species which includes numerous cultivars. Owing to their superior quality of grapes, these cultivars were long considered the only suitable for the production of fine wines. However, the lack of resistance genes in V. vinifera against major grapevine pathogens, requires for its cultivation frequent spraying with large amount of fungicides. Thus, the search for alternative and more sustainable methods to control the grapevine pathogens have brought the breeders to focus their attention on other Vitis species. In fact, wild Vitis genotypes present multiple resistance traits against pathogens, such as powdery mildew, downy mildew and phylloxera.

Read More