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IVES 9 IVES Conference Series 9 Macrowine 9 Macrowine 2010 9 Relationships between secondary metabolites and wine sensory properties 9 Oak wood influence on the organoleptic perception of red wine

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.

Publication date: July 3, 2024

Issue: Macrowine 2010

Type: Article

Authors

Julien MICHEL1,2, Michael JOURDES1, Thomas GIORDANENGO2, Nicolas MOUREY2, Bénédicte LORRAIN1, Pierre-Louis TEISSEDRE1

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.

Contact the author*

Keywords

ellagitannins, wine, tasting

Tags

IVES Conference Series | Macrowine | Macrowine 2010

Citation

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