Evolution of the Phenolic Fraction and Aromatic Profile of Red Wines Aged in Oak Barrels

Abstract

Various changes occur in red wine during aging in oak barrels. Among these, the variation of the polyphenolic fraction and the transfer of aromatic compounds to the wine from oak wood are of great importance. The aim of the present work is to compare the chemical composition of wines aged in different new oak barrels with similar commercial denominations. During 8 months, the total polyphenol index (TPI), color parameters, anthocyanins and pyranoanthocyanins, and wood aromatic compounds were periodically evaluated. The measurement of the TPI and color parameters was similar in all wines, but significant differences were found in total anthocyanin and vitisin content and in certain aromatic compounds belonging to volatile phenols, furanic compounds, and phenolic aldehydes. The results obtained indicate the need for the winemaker to carry out preliminary tests in order to be able to choose the wood that best suits the sensorial profile of the wine.