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…

Ability of lactic acid bacterial laccases to degrade biogenic amines and OTA in wine

Two of the most harmful microbial metabolites for human health that can be present in wines and either fermented or raw foods are biogenic amines (BA) and ochratoxine A (OTA). Winemakers are aware of the need to avoid their presence in wine by using different strategies, one of them is the use of enzymes. Some recombinant laccases have been characterized and revealed as potential tools to degrade these toxic compounds in wine[1], specifically biogenic amines[2].
Read More

Antioxidant activity of grape seed and skin extract during ripening

Reactive oxygen species (ROS) play an important physiological role in the body’s defense and being involved in numerous signaling pathways 1, 2. When the balance between oxidant and antioxidant species is altered in favor of ROS, oxidative stress is generated. In this condition the cells are damaged as the ROS oxidize important cellular components, such as proteins, lipids, nucleic acids and

Read More

Proposal of a procedure for sensory characterisation of wines from different subareas of a same D.O.C. (V.Q.P.R.D.)

In the course of the present work, which is the first part of a study on the “characterization of Barbera dell’Oltrepo Pavese D.O.C.” 30 wines Barbera from 1993 vintage have been compared only regarding their sensory characteristics. An unstructured scale card, composed by 15 descriptors have been used.

Read More

Valorisation agroviticole de l’effet terroir par l’enherbement des sols

The studies developed by INRA and UV, in Angers, concern wine-growing areas and their optimized management, both from an agro-viticultural and oenological point of view. Previous work (Morlat, 1989) made it possible to give a scientific dimension to the concept of viticultural terroir and demonstrated the considerable influence of this production factor on the quality and typicity of wines (Asselin et al, 1992 ) . A methodology for the integrated characterization of terroirs, based on the “Basic Terroir Natural Unit” (considered as the smallest spatial unit of territory usable in practice, and in which the response of the vine is homogeneous), has been development (Riou et al , 1995).

Read More

Investigating water stress-related seasonal and spatial patterns and the possible links with juice and wine compositional parameters

The mapping of spatial variability in vineyards offers the potential to implement zonal management strategies with the aim to optimize economic benefits and increase sustainability by managing natural resources, such as water used for irrigation, more optimally. This study characterized the (natural) variability in plant water status in a commercial Cabernet Sauvignon block, using remote sensing techniques, and identified the impact of this variability on the yield, and juice and wine composition. From the field data collected over two growing seasons, we demonstrated that remote sensing techniques are a practical and powerful tool for mapping spatial variability within vineyard blocks.

Read More