Volatile compounds and sensorial characterization of wines from four spanish denominations of origin, aged in Spanish Rebollo (Quercus pyrenaica Willd.) oak wood barrels

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 19, 2008, Pages 9046-9055

  De Simón, Brígida Fernández ^a   Cadahía, Estrella ^a   Sanz, Miriam ^a   Poveda, Pilar ^a   Perez Magariño, Silvia ^b   Ortega Heras, Miriam ^b   González Huerta, Carlos ^b  

^a Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria   (Spain)

^b INSTITUTO TECNOLÓGICO AGRARIO DE CASTILLA Y LEÓN   (Spain)

Author keywords

Aging; Oak wood; Quercus pyrenaica; Volatile compounds; Wine

Indexed keywords

ALDEHYDE; KETONE; PHENOL DERIVATIVE; VOLATILE ORGANIC COMPOUND;

ARTICLE; FOOD HANDLING; HUMAN; METHODOLOGY; OAK; ODOR; SENSATION; SPAIN; TIME; WINE; WOOD;

ALDEHYDES; FOOD HANDLING; HUMANS; KETONES; ODORS; PHENOLS; QUERCUS; SENSATION; SPAIN; TIME FACTORS; VOLATILE ORGANIC COMPOUNDS; WINE; WOOD;

CATALPA LONGISSIMA; QUERCUS; QUERCUS PYRENAICA;

EID: 54349090434     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf8014602     Document Type: Article

References (50)

1. III Inventario Forestal Espanol. Ed. DGCONA. Ministerio de Medio Ambiente, 2002.
2. e Partie: Évolution de certains composés en fonction de l'intensité de brûlage. J. Int. Sci. Vigne Vin. 1989, 23, 223-250.
3. Chatonnet, P.; Boidron, J. N.; Dubourdieu, D.; Pons, M. Evolution of oakwood volatile compounds during seasoning. First results. J. Int. Sci. Vigne Vin. 1994, 28, 359-380.
4. Mosedale, J. R.; Puech, J. L.; Feuillat, F. The influence on wine flavor of the oak species and natural variation of heartwood components. Am. J. Enol. Vitic. 1999, 50, 503-512.
5. Doussot, F.; De Jesso, B.; Quideau, S.; Pardon, P. Extractives content in cooperage oak wood during natural seasoning and toasting; influence of tree species, geographic location, and single-tree effects. J. Agric. Food Chem. 2002, 50, 5955-5961.
6. Cadahía, E.; Fernández de Simón, B.; Jalocha, J. Changes in volatile compounds in Spanish, French and American oak wood after natural seasoning and toasting. J. Agric. Food Chem. 2003, 51, 5923-5932.
7. Spillman, P. J.; Sefton, M. A.; Gawel, R. The effect of oak wood source, location of seasoning and coopering on the composition of volatile compounds in oak-matured wines. Aust. J. Grape Wine Res. 2004, 10, 216-226.
8. Garde-Cerdán, T.; Torrea-Goñi, D.; Ancín-Azpilicueta, C. Changes in the concentration of volatile oak compounds and esters in red wines stored for 18 months in re-used French oak barrels. Aust. J. Grape Wine Res. 2002, 8, 140-145.
9. Pérez-Prieto, L. J.; López-Roca, J. M.; Martinez-Cutillas, A.; Pardo-Mínguez, F.; Gómez-Plaza, E. Maturing in oak barrels. Effect of origin, volume and age of barrel on the wine volatile composition. J. Agric. Food Chem. 2002, 50, 3272-3276.
10. Gómez-Plaza, E.; Pérez-Prieto, L. J.; Fernández- Fernández, J. I.; López-Roca, J. M. The effect of successive uses of oak barrels on the extraction of oak-related volatile compounds from wine. Int. J. Food Sci. Technol. 2004, 39, 1069-1078.
11. Fernández de Simón, B.; Sanz, M.; Cadahía, E.; Poveda, P.; Broto, M. Chemical characterization of oak heartwood from Spanish forest of Quercus pyreanica (Willd.). Ellagitannins, low molecular weight phenolic, and volatile compounds. J. Agric. Food Chem. 2006, 54, 8314-8321.
12. Caldeira, I.; Climaco, M. C.; Bruno de Sousa, R.; Belchior, A. P. Volatile composition of oak and chestnut woods used in brandy ageing: modification induced by heat treatment. J. Food Eng. 2006, 76, 202-211.
13. Cadahía, E.; Fernández de Simón, B.; Vallejo, R.; Sanz, M.; Broto, M. Volatile compounds evolution in Spanish oak wood (Quercus petraea and Quercus pyrenaica), during natural seasoning. Am. J. Enol. Vitic. 2007, 58, 163-172.
14. Cadahía, E.; Fernández de Simón, B.; Poveda, P.; Sanz, M. Utilización de Quercus pyrenaica Willd. de Castilla y León en el Envejecimiento de Vinos. Comparación con Roble Francés y Americano; INIA: Madrid, 2008; pp 1-130.
15. Spillman, P. J.; Pollnitz, A. P.; Liacopoulos, D.; Skouroumounis, G. K.; Sefton, M. A. Accumulation of vanillin during barrel-aging of white, red, and model wines. J. Agric. Food Chem. 1997, 45, 2584-2589.
16. Spillmann, P. J.; Pollnitz, A. P.; Liacopoulos, D.; Pardon, K. H.; Sefton, M. A. Formation and degradation of furfuryl alcohol, 5-methylfurfuryl alcohol, vanillyl alcohol and their ethyl ethers en barrel-aged wines. J. Agric. Food Chem. 1998, 46, 657-663.
17. Suarez, R.; Suarez-Lepe, J. A.; Morata, A.; Calderón, F. The production of ethylphenols in wine by yeast of the genera Brettanomyces and Dekkera: A review. Food Chem. 2007, 102, 10-21.
18. Sousa, C.; Mateus, N.; Perez-Alonso, J.; Santos-Buelga, C.; De Freitas, V. Preliminary study of oaklines, a new class of brickred catechinpyrylium pigments resulting from the reaction between catechin and wood aldehydes. J. Agric. Food Chem. 2005, 53, 9249-9256.
19. Nonier Bourden, M. F.; Vivas, N.; Absalom, C.; Vitry, C.; Fouquet, E.; Vivas de Gaulejac, N. Structural diversity of nucleophilic adducts from flavanols and oak wood aldehydes. Food Chem. 2008, 107, 1494-1505.
20. Ramírez-Ramirez, G.; Chassagne, D.; Feuillat, M.; Voilley, A.; Charpentier, C. Effect of wine constituents on aroma compounds sorption by oak wood in a model system. Am. J. Enol. Vitic. 2004, 55, 22-26.
21. Fernández de Simón, B.; Cadahía, E.; Jalocha, J. Volatile compounds in a Spanish red wine aged in barrels made of Spanish, French and American oak wood. J. Agric. Food Chem. 2003, 51, 7671-7678.
22. Fernández de Simón, B.; Hernández, T.; Cadahía, E.; Dueñas, M.; Estrella, I. Phenolic compounds in a Spanish red wine aged in barrels made of Spanish, French and American oak wood. Eur. Food Res. Technol 2003, 216, 150-156.
23. Coninck, G.; Jordao, A. M.; Ricardo da Silva, J. M.; Laureano, O. Evolution of phenolic composition and sensory properties in red wine aged in contact with Portuguese and French oak wood chips. J. Int. Sci. Vigne Vin 2006, 40, 25-34.
24. Caldeira, I.; Belchior, A. P.; Climaco, M. C.; Bruno de Sousa, R. Aroma profile of Portuguese brandies aged in chestnut and oak woods. Anal. Chim. Acta 2002, 458, 55-62.
25. Díaz-Plaza, E. M.; Reyero, J. R.; Pardo, F.; Alonso, G. L.; Salinas, M. R. Influence of oak wood on the aromatic composition and quality of wines with different tannin content. J. Agric. Food Chem. 2002, 50, 2622-2626.
26. Garde-Cerdán, T.; Torrea-Goñi, D.; Ancín-Azpilicueta, C. Accumulation of volatile compounds during ageing of two red wines with different composition. J. Food Eng. 2004, 63, 349-356.
27. Ortega-Heras, M.; González-Sanjosé, M. L.; González-Huerta, C. Consideration of the influence of aging process, type of wine and oenological classic parameters on the levels of wood volatile compounds present in red wines. Food Chem. 2007, 103, 1434-1448.
28. Jiménez-Moreno, N.; Gonzalez-Marco, A.; Ancín-Azpilicueta, C. Influence of wine turbidity on the accumulation of volatile compounds from the oak barrel. J. Agric. Food Chem. 2007, 55, 6244-6251.
29. Rubio, J. A.; Yuste, R.; Martín, H.; Yuste, J. Variación fenotípica (agronómica y cualitativa) de clones certificados de Tinta del País y Tinta de Tora, sinonimia de Tempranillo, procedentes de la selección clonal y sanitaria de la vid de Castilla y León. Vitic. Enol. Profesional 2005, 98, 18-28.
30. OIV Recueil des Méthodes Internationales d'Analyse des Vins et des Moûts; International de la Vigne et du Vin: Office Paris, 1990.
31. Waterhouse, A. L.; Towey, J. P. Oak lactone isomer ratio distinguishes between wines fermented in American and French oak barrels. J. Agric. Food Chem. 1994, 42, 1971-1974.
32. Cutzach, I.; Chatonnet, P.; Henry, R.; Pons, M.; Dubordieu, D. Study in aroma of sweet natural non Muscat wines. 2nd part: quantitative analysis of volatile compounds taking part in aroma of sweet natural wines during ageing. J. Int. Sci. Vigne Vin 1998, 32, 211-221.
33. Culleré, L.; Escudero, A.; Cacho, J.; Ferreira, V. Gas chromatography-olfactometry and chemical quantitative study of the aroma of six premium quality Spanish aged red wines. J. Agric. Food Chem. 2004, 52, 1653-1660.
34. Jarauta, I.; Cacho, J.; Ferreira, V. Concurrent phenomena contributing to the formation of the aroma of wine during aging in oak wood: An analytical study. J. Agric. Food Chem. 2005, 53, 4166-4177.
35. Tominaga, T.; Blanchard, L.; Darriet, P.; Dubordieu, D. A powerful aromatic volatile thiol, 2-furanmethanethiol, exhibiting toast coffee aroma in wines made from several Vitis vinifera grapes varieties. J. Agric. Food Chem. 2000, 48, 1799-1802.
36. Towey, J. P.; Waterhouse, A. L. The extraction of volatile compounds from French and American oak barrets in Chardonnay during three successive vintages. Am. J. Enol. Vitic. 1996, 47, 163-172.
37. Aznar, M.; Lopez, R.; Cacho, J.; Ferreira, V. Prediction of aged red wine aroma properties from aroma chemical composition. Partial least squares regressions models. J. Agric. Food Chem. 2003, 51, 2700-2707.
38. Ferreira, V.; Jarauta, I.; Cacho, J. Physicochemical model to interpret the kinetics of aroma extraction during wine aging in wood. Model limitations suggest the necessary existence of biochemical processes. J. Agric. Food Chem. 2006, 54, 3047-3054.
39. Vanderhaegen, B.; Neven, H.; Daenen, L.; Verstrepen, K. J.; Verachtert, H.; Derdelinckx, G. Furfuryl ethyl ether: Important aging flavor and a new marker for the storage conditions of beer. J. Agric. Food Chem. 2004, 52, 1661-1668.
40. Chatonnet, P.; Dubordieu, D.; Boidron, J. N. Incidence des conditions de fermentation et d'élevage des vins blancs secs en barriques sur leur composition en substances cédées par le bois de chêne. Sci. Aliments 1992, 12, 665-685.
41. Fernández de Simón, B.; Poveda, P.; Sanz, M.; Cadahía, E.; Colio, J. Evolución de la composición volátil y características sensoriales de vinos de Tempranillo, Cabernet Sauvignon y Merlot de la D.O. Navarra, envejecidos en madera de roble español y francés. In Avances en Ciencias y Técnicas Enológicas; Ramirez, M., Ed.; Junta de Extremadura: Badajoz, 2007; pp 312-315.
42. Martinez, J.; Ojeda, S.; Rubio, P.; Cadahía, E.; Fernández de Simón, B. El roble español: Una alternativa para la crianza de vinos de calidad. Enólogos 2007, 47, 46-48.
43. Sauvageot, F.; Feuillat, F. The influence of oak wood (Quercus robur L., Quercus petraea Liebl) on the flavour of Burgundy Pinot Noir. An examination of variation among individual trees. Am. J. Enol. Vitic. 1999, 50, 447-455.
44. Brown, R. C.; Sefton, M. A.; Taylor, D. K.; Elsey, G. M. An odour detection threshold determination of all four possible stereoisomers of oak lactone in a white and red wine. Aust. J. Grape Wine Res. 2006, 12, 115-118.
45. Chatonnet, P.; Cutzach, I.; Pons, M.; Dubordieu, D. Monitoring toasting intensity of barrels by chromatographic analysis of volatile compounds from toasted oak wood. J. Agric. Food. Chem. 1999, 47, 4310-4318.
46. Boidron, J. N.; Chatonnet, P.; Pons, M. Influence du bois sur certains substances odorant des vins. Conn. Vigne Vin 1988, 22, 275-294.
47. Pollnitz, A. P.; Pardon, K. H.; Sefton, M. A. 4-Ethylphenol, 4-ethylguayacol and oak lactones in Australian red wines. Aust. Grapegrower Winemaker 2000, 45-52.
48. Chatonnet, P.; Viala, C.; Dubordieu, D. Influence of polyphenolic components of red wines on the microbial synthesis of volatile phenols. Am. J. Enol. Vitic. 1997, 48, 443-448.
49. Chatonnet, P.; Dubordieu, D.; Boidron, J. N.; Pons, M. The origin of ethylphenols in wines. J. Sci. Food Agric. 1992, 60, 165-178.
50. Cadahía, E.; Fernández de Simón, B.; Sanz, M.; Poveda, P.; Colio, J. Evolution of chemical composition and organoleptic characteristics of Tempranillo, Cabernet Sauvignon and Merlot wines from Navarra during aging in Spanish oak barrels. Submitted for publication.