Comparison of alternative systems for the ageing of wine bran\/dy. Oxygenation and wood shape effect;Comparação de sistemas alternativos para o envelhecimento de aguardente vínica. Efeito da oxigenação e da forma da madeira

Ciencia e Tecnica Vitivinicola

Volumn 24, Issue 1, 2009, Pages 33-40

  Canas, Sara ^a   Caldeira, Ilda ^a   Belchior, A Pedro ^a  

^a INIA Dois Portos   (Portugal)

Author keywords

Oxygenation; Physical and chemical characteristics; Wine aged brandy; Wood shape

Indexed keywords

CASTANEA SATIVA;

EID: 74849140809     PISSN: 02540223     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (58)

1. Alcalde-Eon C., Escribano-Bailón M.T., Santos-Buelga C., Rivas-Gonzalo J.C., 2006. Changes in the detailed pigment composition of red wine durting maturity and ageing. A comprehensive study. Anal. Chim. Acta, 563, 238-254.
2. Arapitsas P., Antonopoulos A., Stefanou E., Dourtoglou V.G., 2004. Artificial aging of wines using oak chips. Food Chem., 86, 563-570.
3. Asenstorfer R.E., Hayasaka Y, Jones G.P., 2001. Isolations and structures of oligomeric wine pigments by bisulfite-mediated ion exchange chromatography. J. Agric. Food Chem., 49, 5957-5963.
4. Atanasova V., Fulcrand H., Cheynier V., Moutounet M., 2002. Effect of oxygenation on polyphenol changes occurring in the course of wine-making. Anal. Chim. Acta, 458, 15-27.
5. Belchior A.P., Almeida T.G.T., Mateus A.M., Canas S., 2003. Ensaio laboratorial sobre a cinética de extracção de compostos de baixa massa molecular da madeira pela aguardente. Ciência e Téc. Vitiv., 18, 29-41.
6. Belchior A.P., Caldeira I., Costa S., Tralhão G., Ferrão A., Mateus A.M., Carvalho E., 2001. Evolução das características fisico- químicas e organolépticas de aguardentes Lourinhã ao longo de cinco anos de envelhecimento em madeira de carvalho e de castanheiro. Ciência e Téc. Vitiv., 16, 81-94.
7. Belchior A.P., Mateus A.M., Soares A.M., 2005. Comparação do envelhecimento de aguardente Lourinhã em vasilhas de madeiras de castanheiro e de carvalho e em dois volumes. Ciência e Téc. Vitiv., 20, 91-103.
8. Belchior A. P., San-Romão V., 1982. Influence de l'oxygène et de la lumière sur l'évolution de la composition phénolique des eaux- de-vie vieillis en bois de chêne. Bull. Liasion Groupe Polyphenols, 11, 598-604.
9. Caldeira I., Belchior A.P., Clímaco M.C., Bruno de Sousa R., 2002. Aroma profiles of Portuguese brandies aged in chestnut and oak woods. Anal. Chim. Acta, 458, 55-62.
10. Caldeira I., Canas S., Costa S., Carvalho E., Belchior A.P., 1999. Formação de uma câmara de prova organoléptica de aguardentes velhas e selecção de descritores sensoriais. Ciência e Téc. Vitiv., 14, 21-30.
11. Caldeira I., Clímaco M.C., Bruno de Sousa R., Belchior A.P., 2006b. Volatile composition of oak and chestnut woods used in brandy ageing: modification induced by heat treatment. J. Food Eng., 76, 202-211.
12. Caldeira I., Mateus A.M., Belchior A.P., 2006a. Flavour and odour profile modifications during the first five years of Lourinhã brandy maturation on different wooden barrels. Anal. Chim. Acta, 563, 264-273.
13. Canas S., Belchior A. P., Caldeira I., Spranger M.I., Bruno de Sousa R., 2000a. La couleur et son évolution dans les eaux-de- vie Lourinhã pendant les trois premières années du vieillissement. Ciência Tec. Vitiv., 15, 1-14.
14. Canas, S., Belchior A.P., Falcão, A., Gonçalves, J.A., Spranger, M.I., Bruno de Sousa, R., 2007. Effect of heat treatment on the thermal and chemical modifications of oak and chestnut wood used in brandy ageing. Ciência Tec. Vitiv., 22, 5-14.
15. Canas, S., Belchior, A.P., Spranger, M.I., Bruno de Sousa, R., 2003. High-performance liquid chromatography method for analysis of phenolic acids, phenolic aldehydes and furanic derivatives in brandies. Development and validation. J. Sep. Sci., 26, 496-502.
16. Canas S., Belchior A.P., Spranger M.I., Bruno-de-Sousa R., 2004b. Extracção e difusão dos compostos de massa molecular baixa da madeira ao longo do primeiro ano de envelhecimento de uma aguardente Lourinhã. In: Actas do 6° Simpósio de Vitivinicultura do Alentejo, Vol. 2, 121-128.
17. Canas S., Caldeira I., Leandro M.C., Spranger M.I., Climaco M.C., Belchior A.P., 1998. Phenolic compounds in a Lourinhã brandy extracted from different woods. In: Polyphenols Communications 98, Vol. 2, 373-374.
18. Canas S., Caldeira I., Mateus A.M., Belchior A. P., Clímaco M.C., Bruno de Sousa R., 2006. Effect of natural seasoning on the chemical composition of chestnut wood used for barrel making. Ciência Tec. Vitiv., 21, 1-16.
19. Canas S., Grazina N., Spranger M.I., Belchior A.P., 2000c. Modelisation of heat treatment of Portuguese oak wood (Quercus pyrenaica Willd.). Analysis of the behaviour of low molecular weight phenolic compounds. Ciência Tec. Vitiv., 15, 75-94.
20. Canas, S., Leandro, M.C., Spranger, M.I., Belchior, A.P., 1999. Low molecular weight organic compounds of chestnut wood (Castanea sativa L.) and corresponding aged brandies. J. Agric. Food Chem., 47, 5023-5030.
21. Canas S., Leandro M.C., Spranger M.I., Belchior A.P., 2000b. Influence of botanical species and geographical origin on the content of low molecular weight phenolic compounds of woods used in Portuguese cooperage. Holzforschung, 54, 255-261.
22. th Tannin Conference, P8.
23. Canas, S., Vaz, M., Belchior, A.P., 2008. Influence de la dimension du fût dans les cinétiques d'extraction/oxydation des composés phénoliques du bois pour les eaux-de-vie Lourinhã. In: Les eaux- de-vie traditionnelles d'origine viticole. 143-146. Bertrand A. (ed.), Lavoisier - Tec & Doc, Paris.
24. Cano-López M., Pardo-Minguez F., López-Roca J.M., Gómez-Plaza E., 2006. Effect of microoxygenation on anthocyanins and derived pigment content and chromatic characteristics of red wines. Am. J. Enol. Vit., 57, 325-331.
25. Cantagrel R., Mazerrolles G., Vidal J.P., Galy B., 1991. Evolution analytique et organoleptique des eaux-de-vie de cognac au cours du vieillissement. 1ère partie: incidence des techniques de tonnelleries. In: Les eaux-de-vie traditionnelles d'origine viticole. 567-572. Bertrand A. (ed.), Lavoisier - Tec & Doc, Paris.
26. del Álamo M., Nevares I., Gallego L., Martin C., Merino S., 2008. Aging markers from bottled red wine aged with chips, staves and barrels. Anal. Chim. Acta, 621, 86-99.
27. Eiriz N., Santos-Oliveira J.F., Clímaco M.C., 2007. Fragmentos de madeira de carvalho no estágio de vinhos tintos. Ciência Tec. Vitiv., 22, 63-71.
28. Es-Safi N., Cheynier V., Moutounet M., 2000. Study of the reactions between (+)-catechin and furfural derivatives in the presence or absence of anthocyanins and their implication in food color change. J. Agric. Food Chem., 48, 5946-5954.
29. Frangipane M.T., de Santis D., Ceccarelli A., 2007. Influence of oak woods of different geographical origins on quality of wines aged in barriques and using oak chips. Food Chem., 103, 46-54
30. Hale M.D., McCafferty K., Larmie E., Newton J., Swan J.S., 1999. The influence of oak seasoning and toasting parameters on the composition and quality of wine. Am. J. Enol. Vitic., 50, 495- 502.
31. Herve du Penhoat C.L.M., Michon V.M.F., Peng S., Viriot C., Scalbert A., Gage D., 1991. Structural elucidation of new dimeric ellagitannins from quercus robur L. Roburins A-E. J. Chem. Soc. Perkin Trans., I, 1653-1660.
32. Joseph E., Marché M., 1972. Contribution à l'étude du vieillissement du Cognac. Identification de la scopolétine, de l'aesculétine, de l'ombelliférone, de la β-méthyl-ombelliférone, de l?aesculine et de la scopoline, hétérosides provenant du bois. Conn. Vigne Vin, 6, 1-58.
33. Kelly M., Wollan D., 2003. Micro-oxygenation of wine in barrels. Aust. & N. Z. Grap. Wine, Annual Technical Issue, 45-50.
34. Llaudy M.C., Canals R., González-Manzano S., Canals J.M., Santos-Buelga C., Zamora F., 2006. Influence of micro- oxygenation treatment before oak aging on phenolic compounds composition, astringency, and color of red wine. J. Agric. Food Chem., 54, 4246-4252.
35. Marco J., Artajona J., Larremi M. S., Rius F. X., 1994. Relationship between geographical origin and chemical composition of wood for oak barrels. Am. J. Enol. Vit., 45, 192-200.
36. Mateus N., Carvalho E., Carvalho A.R.F., Melo A., González- Paramás A.M., Santos-Buelga C., Silva A.M.S., Freitas V., 2003a. Isolation and structural characterization of new acylated anthocyanin-vinyl-flavanol pigments occurring in aging red wines. J. Agric. Food Chem., 51, 277-282.
37. Mateus N., Freitas V., 2001. Evolution and stability of anthocyanin-derived pigments during Port wine aging. J. Agr. Food Chem., 49, 5217-5222.
38. Mateus N., Silva A.M.S., Rivas-Gonzalo J.C., Santos-Buelga C., Freitas V., 2003b. A new class of blue anthocyanin-derived pigments isolated from red wines. J. Agric. Food Chem., 51, 1919- 1923.
39. Mateus N., Silva A.M.S., Santos-Buelga C., Rivas-Gonzalo J.C., Freitas V., 2002. Identification of anthocyanin-flavanol pigments in red wines by NMR and mass spectrometry. J. Agric. Food Chem., 50, 2110-2116.
40. Mourgues J., Jouret C., Moutounet M., 1973. Détermination du taux d'oxygène dissous et du potentiel oxydo-réducteur des eauxde-vie d'armagnac au cours de leur maturation. Ann. Technol. Agric., 22, 75-90.
41. Moutounet M., Mazauric J.P., Saint-Pierre B., Hanocq J.F., 1998. Gaseous exchange in wines stored in barrels. J. Sci. Tech. Tonnellerie, 4, 115-129.
42. Nevares I., del Álamo M., 2008. Measurements of dissolved oxygen during red wines tank aging with chips and micro- oxygenation. Anal. Chim. Acta, 621, 68-78.
43. Nikfardjam M.P., Dykes S., 2003. Micro-Oxygenation research at Lincoln University. Part 3. Polyphenolic analysis of Cabernet Sauvignon wine under the application of micro-oxygenation. Aust. & N. Z. Grap. Wine, 41-44.
44. OIV, 1994. Recueil des méthodes internationales d'analyse des boissons spiritueuses, des alcools et de la fraction aromatique des boissons, 311 p., OIV, Paris.
45. Parish M., Wollan D., Paul R., 2000. Micro-oxygenation - A review. Aust. & N. Z. Grap. Wine, Annual Technical Issue, 47-50.
46. Patrício I., Canas S., Belchior A.P., 2005. Effect of brandies' agitation on the kinetics of extraction/oxidation and diffusion of wood extractable compounds in experimental model. Ciência Tec. Vitiv., 20, 1-15
47. Prida A., Puech J.L., 2006. Influence of geographical origin and botanical species on the content of extractives in American, French, and East European oak woods. J. Agric. Food Chem., 54, 8115-8126.
48. Puech J.-L., Jouret C., Goffinet B., 1985. Évolution des composés phénoliques du bois de chêne au cours du vieillissement de l'armagnac. Sci. Alim, 5, 379-392.
49. Rabier Ph., Moutounet M., 1991. Evolution d'extractibles de bois de chêne dans une eau-de-vie de vin. Incidence du thermotraitement des barriques. In: Les eaux-de-vie traditionnelles d'origine viticole. 220-230. Bertrand, A. (ed.), Lavoisier - Tec & Doc, Paris.
50. Ribéreau-Gayon, P., 1970. Le dosage des composés phénoliques totaux dans les vins rouges. Chimique Analytique, 52, 627-631.
51. Sanza M.A., Domínguez I.N., Cárcel L.M.C., Gracia L.N., 2004. Analysis for low molecular weight phenolic compounds in a red wine aged in oak chips. Anal. Chim. Acta, 513, 229-237.
52. Sarni F., Moutounet M., Puech J.-L., Rabier Ph., 1990. Effect of heat treatment of oak wood extractable compounds. Holzforschung, 44, 461-466.
53. Sartini E., Arfelli G., Fabiani A., Piva A., 2007. Influence of chips, lees and micro-oxygenation during aging on the phenolic composition of a Sangiovese wine. Food Chem., 104, 1599-1604.
54. Snakkers G., Nepveu G., Guilley, Cantagrel R., 2000. Variabilités géographique, sylvicole et individuelle de la teneur en extractibles de chênes sessiles français (Quercus petraea Liebl.): polyphénols, octalactones et phénols volatils. Ann. For. Sci., 57, 251-260.
55. Sun B., Barradas T., Santos C., Leandro C., Spranger I., 2008. Formation of new stable pigments from condensation reaction between malvidin 3-glucoside and (-)-epicatechin mediated by acetaldehyde: Effect of tartaric acid concentration. Food Chem., 110, 344-351.
56. Sun B.S., Santos C.P.R., Leandro M.C., De Freitas V., Spranger M.I., 2007. High-performance liquid chromatography/electrospray ionization mass spectrometric characterization of new products formed by the reaction between flavanols and malvidin 3-glucoside in the presence of acetaldehyde. Rapid Communications in Mass Spectrometry, 21, 1-10.
57. Timberlake C.F., Bridle P., 1976. Interactions between anthocyanins, phenolic compounds, and acetaldehyde and their significance in red wines. Am. J. Enol. Vit., 27, 97-105.
58. Viriot, C., Scalbert, A., Lapierre, C., Moutounet, M., 1993. Ellagitannins and lignins in aging of spirits in oak barrels. J. Agric. Food Chem., 41, 1872-1879.