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…

Challenges and opportunities for increasing organic carbon in vineyard soils: perspectives of extension specialists

Context description and research question: an increasing number of farmers are considering the impact of conservation practices on soil health to guide sustainable management of vineyards. Understanding impacts of soil management on soil organic carbon (SOC) is one lever for adoption of agroecological practice with potential to help maintain or improve soil health while building SOC stocks to mitigate climate change (Amelung et al., 2020).
Read More

Red wines from southwest France, Lebanon and South Korea: study of phenolic composition and antioxidant and biological activities according to grape varieties and winemaking processes

The phenolic compounds present in the wine are responsible for reducing the risk of developing chronic diseases (cardiovascular, cancer, diabetes, Alzheimer …) because of their antioxidant activities and the presence of nutraceutical molecules with targeted biological activities. Polyphenols not only contribute to the “French paradox” but also contribute to give the wine its color, structure, aroma and allow a long-term preservation.

Read More

Yeast interactions in chardonnay wine fermentation: impact of different yeast species using ultra high resolution mass spectrometry

During alcoholic fermentation, when yeasts grow simultaneously, they often do not coexist passively and in most cases interact with each others

Read More

Effect of rising atmospheric CO2 levels on grapevine yield and composition by the middle of the 21st century: what can we learn from the VineyardFACE?

Atmospheric CO2 levels have been rising continuously since the industrial revolution, affecting crop physiology, yield and quality of harvest products, and grapevine is no exception [1]. Most of previously reported studies used potted plants in controlled environments, and explored grapevine response to relatively high CO2 levels, 700 ppm or more. The vineyardFACE, established in Geisenheim in 2012, uses a free air carbon dioxide enrichment (FACE) system to simulate a moderate (ambient +20%) increase in atmospheric CO2 in a vineyard planted with cvs. Cabernet-Sauvignon and Riesling grafted on rootstock 161-49 Couderc and SO4, respectively.

Read More

The French grapevine breeding program resdur: state of the art and perspectives

The French grapevine breeding program for durable resistance to downy and powdery mildew (INRAE-ResDur) was initiated more than 20 years ago to help reduce the heavy use of plant protection products and provide a durable mean to cope with a strong pathogen pressure. This program has now proved to be effective, with about ten new varieties already officially registered. However, there is still a lot to be done (1) to reduce the duration of each breeding cycle, (2) to diversify disease factors’ pyramiding and anticipate emerging diseases, (3) to work towards larger adoption of the new resistant varieties. New breeding schemes incorporating for example genomic prediction of breeding values are being evaluated to accelerate genetic gains, saving cost and time while handling complex traits.

Read More