IVAS 2022 banner
IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 9 Effect of Quercus Alba oak barrels from different forests on the polyphenolic composition of Tempranillo red wines

Effect of Quercus Alba oak barrels from different forests on the polyphenolic composition of Tempranillo red wines

Abstract

AIM: The species and origin used for red wine oak aging determines the physiological composition of the wood and thus the finished wines. In America, oak is grown primarily in the states of Virginia, Missouri, Kentucky, Oregon, Ohio, Minnesota, Wisconsin and California. The aim of this study was to analyze how the choice of barrels made with Quercus Alba oak from different geographic areas of the United States (Missouri, Kentucky, Ohio and Pennsylvania) influences the polyphenolic composition of Tempranillo red wines.

METHODS: In this study, twelve different Tempranillo wines were aged for 12 months in new 225-liter American oak barrels (medium toast degree) from different forest of the United States: Missouri, Kentucky, Ohio and Pennsylvania. These barrels were made by the Toneleria Murua in 2018 and the experiences were carried out in twelve wineries of the D.O.Ca Rioja and D.O. Rueda. Samples were taken when the wines after 6 and 12 months of aging. The monomeric phenolic compounds were quantified by high performance liquid chromatography with diode array detector (HPLC-DAD) according to the methodology proposed by Gómez-Alonso et al. (2007).

RESULTS: After 12 months of aging, wines aged in Missouri oak showed significantly higher values of total anthocyanins and stilbenes. Wines aged in Kentucky and Ohio oak showed significantly higher values of total flavonols and ellagitannins. Wines aged in Pennsylvania barrels showed higher concentrations of catechin. 

CONCLUSIONS: The results showed that the geographical origin of the Quercus Alba oak significantly affected the polyphenolic composition of the wines. The results obtained in the present study could help for selecting the oak origin that best suited to the different wines.

ACKNOWLEDGEMENTS: The authors would like to thank the Gobierno de La Rioja for the funding provided for this study through the project ADER2019-I-IDD-00067.

References

Gómez-Alonso, S.; García-Romero, E., Hermosín-Gutiérrez, I. (2007). HPLC analysis of diverse grape and wine phenolics using direct injection and multidetection by DAD and fluorescence. Journal of Food Composition and Analysis, 20, 618-626.

DOI:

Publication date: June 24, 2022

Issue: IVAS 2022

Type: Poster

Authors

Canalejo Diego1, Zhao Feng1, Martínez-Lapuente Leticia1, Guadalupe Zenaida1 and Ayestarán Belén1

1Instituto de Ciencias de la Vid y del Vino (Universidad de la Rioja, Gobierno de La Rioja y CSIC)

Contact the author

Keywords

Oak in wine aging, geographical origin, polyphenolic compounds

Tags

IVAS 2022 | IVES Conference Series

Citation

Related articles…

The evaluation of tannin activity in south african red wines

Astringency is an important red wine quality attribute, which can be measured both chemically and sensorially. The use of tannin activity shows potential as a valuable chemical measurement in understanding red wine mouthfeel properties such as astringency and bitterness, which is also affected by tannin structural factors, in addition to matrix effects. Tannin activity is defined as the enthalpy of interaction between tannins and a hydrophobic surface. Studies involving tannin activity have been performed since the early 2010’s, but chemosensory studies used to evaluate how structure-activity relationships change across multiple, consecutive vintages are limited. The aim of this study is to investigate how tannin activity may be linked to red wine mouthfeel, and how all these variables may change according to wine age.
Read More

Plant biostimulants in combination treatments as environmentally-friendly rest-breaking agents for dormancy release in table grapes Vitis vinifera Crimson Seedless

Context and purpose of the study. Vitis vinifera grapevine is a perennial crop which is globally cultivated, surviving cold winters in temperate zones by entering a state of dormancy.

Read More

Investigation on harvesting period choices for correct interpretation of experimental results

Happens too often in scientific papers to find the same harvesting period of a cultivar, although the used treatment influence a maturity curve of investigated thesis.
This inevitably leads to wrong conclusions when comparing the treatment effects, since obtained on maturity stages more or less far from those technologically correct.

Read More

The ability of wine yeasts fermenting by the addition of exogenous biotin

Research is focused on the increase of the field of obtaining the wine yeast, under physical and chemical conditions. Study of different influences on yeast production is very important for the promotion

Read More

Eliminating Brettanomyces and lactic acid bacteria in wine: the potential of Ultra-High Pressure Homogenization (UHPH)

Ultra-High Pressure Homogenization (UHPH) is an innovative technology that can be seamlessly integrated at various stages of winemaking. Its application helps minimize or even eliminate the need for sulphites and other antimicrobial or antioxidant treatments, offering a faster and more sustainable alternative.

Read More