Oak wood influence on the organoleptic perception of red wine
Abstract
Some wood substances such as ellagitannins (vescalagin, castalagin, grandinin, roburins (A, B, C, D, E)…) can be extracted during wine ageing in oak barrels. The level of these hydrolysable tannins in wine depends of the species and origin of oak wood as well as its treatment during barrel realization. In our research, we classified wood according to their ellagitannin level using a NIRS online procedure (Oakscan®) and then we determined the level of these ellagitannins in the wood and in wine aged in contact with the wood. The impact of ellagitannin concentration on the organoleptic perception of red wine was investigated by a trained judge’s panel.
Issue: Macrowine 2010
Type: Article
Authors
1UMR 1219 INRA ŒNOLOGIE, Laboratoire de Chimie Appliquée, Faculté d’Oenologie –ISVV, 210, Chemin de Leysotte, 33882 Villenave d’Ornon Cedex, F.
2Tonnellerie RADOUX, 10 avenue Faidherbe, BP 113 – 17503 Jonzac Cedex, F.