Effect of micro-oxygenation and wood type on the phenolic composition and color of an aged red wine

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 24, 2009, Pages 11498-11509

  Sánchez Iglesias, Montserrat ^a   González Sanjosé, Ma Luisa ^b   Pérez Magariño, Silvia ^a   Ortega Heras, Miriam ^a   González Huerta, Carlos ^a  

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

^b UNIVERSITY OF BURGOS   (Spain)

Author keywords

Aging; Anthocyanins; Color; Micro oxygenation; Oak; Phenolic compounds; Red wine

Indexed keywords

ANTHOCYANIN; PHENOL DERIVATIVE;

ARTICLE; CHEMISTRY; FOOD HANDLING; INSTRUMENTATION; METHODOLOGY; OAK; OXIDATION REDUCTION REACTION; PIGMENTATION; QUALITY CONTROL; SPECIES DIFFERENCE; WINE; WOOD;

ANTHOCYANINS; FOOD HANDLING; OXIDATION-REDUCTION; PHENOLS; PIGMENTATION; QUALITY CONTROL; QUERCUS; SPECIES SPECIFICITY; WINE; WOOD;

EID: 73349097520     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf902173d     Document Type: Article

References (48)

1. Ortega-Heras, M.; Gonzalez-Sanjose, M. L.; Gonzalez-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.
2. Revilla, I.; González-Sanjosé, M. L.; Gómez- Cordovés, M. C. Chromatic modifications of aged red wines depending on aging barrel type. Food Sci. Technol. Int. 1999, 5 (2), 177-181.
3. 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.
4. Martínez, J. Incidencia del origen delroble en la crianza de los vinos de Rioja; Consejería de Agricultura y Desarrollo Económico; Gobierno de la Rioja: Logroño, Spain, 2006.
5. Timberlake, C. F.; Bridle, P. Interactions between anthocyanins, phenolic compounds, and acetaldehyde and their significance in red wines. Am. J. Enol. Vitic. 1976, 27, 97-105.
6. Bakker, J.; Timberlake, C. F. Isolation, identification and characterization of new color-stable anthocyanins occuring in some red wines. J. Agric. Food Chem. 1997, 45, 35-43.
7. Fulcrand, H.; Benabdeljalil, C.; Rigaud, J.; Cheynier, V.; Moutounet, M. A new class of wine pigments generated by reaction between piruvic acid and grape anthocyanins. Phytochemistry 1998, 47 (7), 1401-1407.
8. Puech, J. L.; Feuillat, F.; Mosedale, J. R. The tannin of oak heartwood: structure, properties and their influence on wine flavour. Am. J. Enol. Vitic. 1999, 50 (4), 469-478.
9. Revilla, I.; González-Sanjosé, M. L. Effect of different oak woods on aged wine color and anthocyanin composition. Eur. Food Res. Technol. 2001, 213 (4-5), 281-285.
10. Atanasova, V.; Fulcrand, H.; Cheynier, V.; Moutounet, M. Effect of oxygenation on polyphenol changes occurring in the course of winemaking. Anal. Chim. Acta 2002, 458, 15-27.
11. Vivar-Quintana, A. M.; Santos-Buelga, C.; Rivas-Gonzalo, J. C Anthocyanin-derived pigments and colour of red wines. Anal. Chim. Acta 2002, 458, 147-155.
12. Cheynier, V.; Fulcrand, H. Oxidación de los polifenoles en los mostos y los vinos. In Enología: Fundamentos Científicos y Tecnológicos, 2nd ed.; Flanzy, C. Ed.; Ediciones Mundi-Prensa: Madrid, Spain, 2003; pp 369-376.
13. Wang, H.; Edgard, J. R.; Shrikhande, J. Anthocyanin transformation in Cabernet Sauvignon wine during aging. J. Agric. Food. Chem. 2003, 51, 7989-7994.
14. Salas, E.; Atanasova, V.; Poncet-Legrand, C.; Meudec, E.; Mazauric, J. P.; Cheynier, V. Demostration of the occurrence of flavanol-anthocyanin adducts in wine and in model solutions. Anal. Chim. Acta 2004, 513, 325-332.
15. Mateus, N.; Oliveira, J.; Pissarra, J.; González-Paramás, A. M.; Rivas-Gonzalo, J. C.; Santos-Buelga, C.; Silva, A. M. S.; De Freitas, V. A new vinylpyranoanthocyanin pigment occurring in aged red wine. Food Chem. 2006, 97, 689-695.
16. Parish, M.; Wollan, D.; Paul, R. Micro-oxygenation: a review. Aust. Grapegrower Winemaker 2000, 438, 47-50.
17. Moutounet, M. La técnica de microoxigenación. ACE Enología [Online] 2003.www.acenologia.com/investigacion- entrevista62.htm.
18. Castellari, M.; Arfelli, G.; Riponi, C.; Amati, A. Evolution of phenolic compounds in red winemaking as affected by must oxygenation. Am. J. Enol. Vitic. 1998, 49, 91-94.
19. Pérez-Magariño, S.; González-Sanjosé, M. L. Efecto de la aplicación de la microoxigenación durante la fermentación de vinos tintos. Tecnología del Vino 2003, 14, 107-112.
20. González-Sanjosé, M. L.; Ortega-Heras, M.; Pérez-Magarino, S. Microoxygenation treatment and sensory properties of young red wines. Food Sci. Technol. Int. 2008, 14 (5), 123-130.
21. Bosso, A.; Guaita, M.; Vaudano, E.; Di Stefano, R. Influenza dell'ossigeno sull'evoluzione dei composti fenolici durante la conservazione dei vini rossi. Ind. Bevande 2000, 29, 630-640.
22. Castellari, M.; Matricardi, L.; Arfelli, G.; Galassi, S.; Amati, A. Level of single bioactive phenolics in red wine as a function of the oxygen supplied during storage. Food Chem. 2000, 69, 61-67.
23. Pérez-Magariño, S.; González-Sanjosé, M. L. Influencia de aportes controlados de oxígeno sobre la calidad de vinos tintos de crianza. Viticultura-Enología Profesional 2002, 82, 49-54.
24. Llaudy, M. C.; Canals, R.; González-Manzano, S.; Canals, J. M.; Santos-Buelga, C.; Zamora, F. Influence of micro-oxygenation treatment before oak aging on phenolic compounds composition, astringency, and color of red wine. J. Agric. Food Chem. 2006, 54, 4246-4252.
25. Cano-López, M.; Pardo-Minguez, F.; López-Roca, J. M.; Gómez-Plaza, E. Chromatic characteristics and anthocyanin profile of a micro-oxygenated red wine after oak or bottle maturation. Eur. Food Res. Technol. 2007, 225, 127-132.
26. Ortega-Heras, M.; Rivero-Pérez, M. D.; Pérez- Magariño, S.; González-Huerta, C.; González-Sanjosé, M. L. Changes in the volatile composition of red wines during aging in oak barrels due to microoxygenation treatment applied before malolactic fermentation. Eur. Food Res. Technol. 2008, 226, 1485-1493.
27. Pérez-Magariño, S.; Sánchez-Iglesias, M.; Ortega-Heras, M.; González-Huerta, C.; González-Sanjosé, M. L. Colour stabilization of red wines by microoxygenation treatment before malolactic fermentation. Food Chem. 2007, 101, 881-893.
28. OIV. Le Recueil des Méthodes Internationales dAnalyse des Vins etdesMouts, Paris, France, 1990.
29. Paronetto, L. Polifenoli e tecnica enologica; Selepress: Milan, Italy, 1977; pp 115-116.
30. Mazza, G.; Fukumoto, L.; Delaquis, P.; Girard, B.; Ewert, B. Anthocyanins, phenolics, and color of Cabernet Franc, Merlot, and Pinot Noir wines from British Columbia. J. Agric. Food Chem. 1999, 47, 4009-4017.
31. Swain, T.; Hillis, W. E. The phenolics constituents of Prunus domestica I. The quantitative analysis of phenolics constituents. J. Sci. Food Agric. 1959, 10, 63-69.
32. Ribéreau-Gayon, P.; Stonestreet, E. Dósage des tannins du vin rouges et determination du leur structure. Chim. Anal. 1966, 48, 188-196.
33. Pérez-Magariño, S.; González-Sanjosé, M. L. Evolution of flavanols, anthocyanins, and their derivatives during the aging of red wines elaborated from grapes harvested at different stages of ripening. J. Agric. Food Chem. 2004, 52, 1181-1189.
34. Revilla, I.; Pérez-Magariño, S.; González- Sanjosé, M. L.; Beltrán, S. Identification of anthocyanin derivaties in grape skin extracts and red wines by liquid chromatography with diode array and mass spectrometric detection. J. Chromatogr., A 1999, 847 (1-2), 83-90.
35. Glories, Y. La couleur des vins rouges. 2ème partie: mesure, origine et interprétation. Connais. Vigne Vin 1984, 18 (4), 253-271.
36. Sudraud, P. Interpretation des courbes d'absorption des vins rouges. Ann. Technol. Agric. 1958, 7, 203-208.
37. OIV. Compte Rendu des Travaux. 34 Session de la OIV, 21-24 marzo 1994, Paris. Off. J. Eur. Commun. 1994, 3-X-90, 167
38. Negueruela, A. I.; Echávarri, J. F.; Ayala, F.; Lomas, A. M. Colorimetría en vinos. Zubía monográfico 1995, 7, 151-166.
39. Cano-López, M.; Pardo-Minguez, F.; López-Roca, J. M.; Gómez-Plaza, E. Effect of microoxygenation on anthocyanin and derived pigment content and chromatic characteristics of red wines. Am. J. Enol. Vitic. 2006, 57, 325-331.
40. Alcalde-Eon, C.; Escribano-Bailon, M. T.; Santos-Buelga, C.; Rivas-Gonzalo, J. C. Changes in the detailed pigment composition of red wine during maturity and ageing: a comprehensive study. Anal. Chim. Acta 2006, 563, 238-254.
41. Mateus, N.; Silva, A. M. S.; Rivas-Gonzalo, J. C.; Santos-Buelga, C.; De Freitas, V. A new class of blue anthocyanin-derived pigments isolated from red wines. J. Agric. Food Chem. 2003, 51, 1919-1923.
42. Mateus, N.; Oliveira, J.; Santos-Buelga, C.; Silva, A. M. S.; De Freitas, V. NMR structure characterization of a new vinylpyranoanthocyanin-catechin pigment (a portisin). Tetrahedron Lett. 2004, 45, 3455-3457.
43. Oliveira, J.; Santos-Buelga, C.; Silva, A. M. S.; De Freitas, V.; Mateus, N. Chromatic and structural features of blue anthocyanin-derived pigments present in Port wine. Anal. Chim. Acta 2006, 563, 2-9.
44. Mateus, N.; Freitas, V. Evolution and stability of anthocyaninderived pigments during port wine aging. J. Agric. Food. Chem. 2001, 49, 5217-5222.
45. Revilla, I.; González-Sanjosé, M. L. Evolution during the storage of red wines treated with pectolytic enzymes: new anthocyanin pigments formation. J. Wine Res 2001, 12, 183-197.
46. Revilla, I.; González-Sanjosé, M. L. Multivariate evaluation of changes induced in red wine characteristics by the use of-extracting agents. J. Agric. Food Chem. 2002, 50, 4525-4530.
47. Pérez-Magariño, S; González-SanJosé, M. L. Application of absorbance values used in wineries to estimate CIELab parameters in red wines. Food Chem. 2003, 81 (2), 301-306.
48. Martínez, J. A.; Melgosa, M.; Pérez, M. M.; Hita, E.; Negueruela, A. I. Visual and instrumental color evaluation in red wines. Food Sci. Technol. Int. 2001, 7 (5), 439-444.