RT Journal Article
T1 Evolution of the Phenolic Fraction and Aromatic Profile of Red Wines Aged in Oak Barrels
A1 Del Fresno, Juan Manuel
A1 Morata, Antonio
A1 Loira, Iris
A1 Escott Pérez, Carlos
A1 Suárez-Lepe, José Antonio
AB 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.
PB ACS Publications
YR 2020
FD 2020-03-26
LK https://hdl.handle.net/20.500.14352/113763
UL https://hdl.handle.net/20.500.14352/113763
LA eng
NO ACS Omega 2020, 5, 13, 7235–7243
NO European Regional Development Fund (ERDF)
DS Docta Complutense
RD 10 abr 2025