On the use of vibrational spectroscopy and scanning electron microscopy to study phenolic extractability of cooperage byproducts in wine

Wood is an important source of phenolic compounds, which can be transferred to wine during aging process, improving its properties, from an organoleptic point of view. Therefore, understanding and optimizing the extractability of phenolic compounds from wood are crucial in the oenological field. The...

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Bibliographic Details
Published in:European food research & technology 2019-10, Vol.245 (10), p.2209-2220
Main Authors: Baca-Bocanegra, Berta, Nogales-Bueno, Julio, Gorey, Brian, Heredia, Francisco José, Byrne, Hugh J., Hernández-Hierro, José Miguel
Format: Article
Language:English
Subjects:
Addictions
Aging
Agriculture
Analytical Chemistry
Biotechnology
Cell walls
Chemistry
Chemistry and Materials Science
Electron microscopes
Feature extraction
Food Science
Forestry
Fourier transforms
Organic chemistry
Original Paper
Phenolic compounds
Phenols
Reflectance
Scanning electron microscopy
Spectroscopy
Wine
Wood
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Summary:Wood is an important source of phenolic compounds, which can be transferred to wine during aging process, improving its properties, from an organoleptic point of view. Therefore, understanding and optimizing the extractability of phenolic compounds from wood are crucial in the oenological field. The structural composition of oak wood samples has been evaluated using Raman and attenuated total reflectance Fourier transform infrared (ATR–FTIR) spectroscopies, and their main spectral features have been linked to phenolic compound extractabilities, as measured by classic chemical analyses. To support the analysis, microscopic images of the samples were also recorded using scanning electron microscopy (SEM). The applied methodology is shown to be useful to relate the wood cell wall structure to phenolic extractability levels of wood samples. It could assist in selecting oak wood suited for improving wine quality with regard to its color or/and stability through the addiction of external copigments to wine.
ISSN:1438-2377
1438-2385
DOI:10.1007/s00217-019-03329-6