Changes in contents of phenolic compounds during maturing of barrique red wines

Food Chemistry

Volumn 90, Issue 4, 2005, Pages 791-800

  Matejicek D ^a   Mikes O ^a   Klejdus, B ^a   Sterbova D ^a   Kuban V ^a  

^a MENDEL UNIVERSITY IN BRNO   (Czech Republic)

Author keywords

Authenticity markers; Barrique wines; Benzoic acid derivatives; Cinnamic acid derivatives; Furaldehydes; Phenolic compounds

Indexed keywords

4 HYDROXYBENZALDEHYDE; 4 HYDROXYBENZOIC ACID; BENZOIC ACID; CAFFEIC ACID; CINNAMIC ACID; ELLAGIC ACID; FERULIC ACID; FURFURAL; GALLIC ACID; PARA COUMARIC ACID; PHENOL DERIVATIVE; POLYMER; PROTOCATECHUIC ACID; SORBENT; SYRINGIC ACID; VANILLIC ACID; VANILLIN;

ARTICLE; FOOD ANALYSIS; FOOD COMPOSITION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; RED WINE; SAMPLING; SOLID PHASE EXTRACTION; WINE INDUSTRY; WOOD;

QUERCUS; QUERCUS ROBUR;

EID: 7044245850     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.05.057     Document Type: Article

References (30)

1. V.L.G. Afonso Sensory descriptive analysis between white wines fermented with oak chips and in barrels Journal of Food Science 67 2002 2415 2419
2. P.B. Andrade, G. Mendes, V. Falco, P. Valentao, and R.M. Seabra Preliminary study of flavonols in port wine grape varieties Food Chemistry 73 2001 397 399
3. E. Cadahia, L. Munoz, B.F. de Simon, and M.C. Garcia-Vallejo Changes in low molecular weight phenolic compounds in Spanish, French and American oak woods during natural seasoning and toasting Journal of Agricultural and Food Chemistry 49 2001 1790 1798
4. P. Chatonnet, and D. Dubourdieu Comparative study of the characteristics of American white oak (Quercus alba) and European oak (Q. petrea, Q. robur) for production of barrels used in barrel ageing of wines American Journal of Enology and Viticulture 49 1998 79 85
5. C. Chilla, D.A. Guillén, C.G. Barroso, and J.A. Pérez-Bustamante Automated in-line solid phase extraction high-performance liquid chromatography diode array detection of phenolic compounds in sherry wine Journal of Chromatography A 750 1996 209 214
6. I. Cutzach, P. Chatonnet, and D. Dubourdoeu Influence of storage conditions on the formation of some volatile compounds in white fortified wines (vins doeux naturels) during the ageing process Journal of Agricultural and Food Chemistry 48 2000 2340 2345
7. H. Escalona, L. Birkmyre, J.R. Piggott, and A. Paterson Effect of maturation in small oak casks on the volatility of red wine aroma compounds Analytica Chimica Acta 458 2002 45 54
8. M. Flesch, A. Schwarz, and M. Bohm Effect of red and white wine on endothelium-dependent vasorelaxation of rat aorta and human coronary arterium American Journal of Physiology of Heart 44 1998 H1183 H1190
9. D.M. Goldberg, B. Hoffman, J. Yang, and G.J. Soleas Phenolic constituents, furanes and total antioxidative status of distilled spirits Journal of Agricultural and Food Chemistry 47 1999 3978 3985
10. D.A. Guillén, C.G. Barroso, and J.A. Pérez-Bustamante Automation as a sample preparation as a preliminary stage in the high-performance liquid chromatographic determination of polyphenolic compounds in sherry wines Journal of Chromatography A 730 1996 39 46
11. DA. Guillén, C.G. Barroso, and J.A. Pérez-Bustamante Automated solid phase extraction followed by HPLC DAD for the monitoring of phenolic compounds during fermentation of sherry must Quimica Analytica 16 1997 21 25
12. P. Ho, T.A. Hogg, and M.C.M. Silva Application of a liquid chromatographic method for the determination of phenolic compounds and furans in fortified wines Food Chemistry 64 1999 115 122
13. P.C.H. Hollman Evidence for health benefits of plant phenolics: local or systemic effects? Journal of the Science, Food and Agriculture 81 2001 842 849
14. D. Kadim, and C.H. Mannheim Kinetics of phenolics extraction during ageing of model wine solutions and white wine American Journal of Enology and Viticulture 50 1999 33 39
15. B. Klejdus, and V. Kubáň High Performance liquid chromatographic determination of phenolic compounds in seed exudates of Festuca arundinacea and Festuca pratense Phytochemical Analysis 11 2000 375 379
16. M. Laszlavik, L. Gól, S. Misik, Erdei, and L K Phenolic compounds in Hungarian red wines maturated in Quercus robur and Quercus petrea barrels- HPLC analysis and diode-array detection American Journal of Enology and Viticulture 46 1995 67 74
17. S. Malovaná, F.J. García Montelongo, J.P. Pérez, and M.A. Rodríguez-Delgado Optimisation of sample preparation for the determination of trans-resveratrol and other polyphenolic compounds in wines by high-performance liquid chromatography Analytica Chimca Acta 428 2001 245 253
18. D. Matějíček, O. Mikeś, B. Klejdus, D. Stěrbová, and V. Kubáň Evaluation of a solid-phase extraction for the determination of phenolic and other compounds in barrique wines Analytical and Bioanalytical Chemistry 377 2003 340 345
19. F. Merello, D.A. Guillén, C.G. Barroso, and J.A. Pérez-Bustamante Solid phase extraction for sample preparation in the HPLC analysis of polyphenolic compounds in fine sherry wine Journal of Agricultural and Food Chemistry 45 1997 403 406
20. J.R. Mosedale, and J.L. Puech Wood maturation of distilled spirits Trends in Food Science and Technology 9 1998 95 101
21. A.F. Pisarnitskii Aldehydes as a factor of lignin degradation in the seasoning of spirits Applied Biochememistry and Microbiology 1995 31,126 128
22. Redeker, J. (1961). Patent Application, DEP 1961, 12037.3, DEG 8411672
23. V.F. Samanidou, C.V. Antoniou, and I.N. Papadoyannis Gradient RP-HPLC determination of the phenolic acids in wine vinegar samples after solid phase extraction with photodiode array detector identification Journal of Liquid Chromatography RT 24 2001 2161 2176
24. B.F. de Simon, E. Cadahia, E. Conde, and M.C. Garcia-Vallejo Molecular weight phenolic compounds in Spanish oak woods Journal of Agricultural and Food Chemistry 44 1996 1507 1511
25. V.L. Singleton Maturation of wines and spirits - comparisons, facts and hypotheses American Journal of Enology and Viticulture 46 1995 98 115
26. P.J. Spillman, A.P. Pollnitz, D. Liacopoulos, G.K. Skouroumounis, and M.A. Sefton Journal of Agricultural and Food Chemistry 45 1997 2584 2589
27. P.J. Spillman, A.P. Pollnitz, D. Liacopoulos, G.K. Skouroumounis, and M.A. Sefton Journal of Agricultural and Food Chemistry 46 1998 657 663
28. A.J. Shrikhande Wine by-products with health benefits Food Research International 33 2000 467 475
29. W. Tesfaye, M.L. Morales, M.C. Garcia-Parrilla, and A.M. Troncoso Evaluation of phenolic compounds during an experimental ageing in wood of sherry vinegar Journal of Agricultural and Food Chemistry 50 2002 7053 7061
30. Velíšek, J. (1999). Food Chemistry [OSSIS Tábor], 2, 264 (in Czech)