Enological potential of chestnut wood for aging Tempranillo wines Part II: Phenolic compounds and chromatic characteristics

The behavior of different aging chestnut treatments (chips, barrels, toasting process, and aging time) on the phenolic profile and color characteristics of Tempranillo red wines has been evaluated. Chestnut treatment produced a considerable decrease of anthocyanic phenolic compounds and an increase...

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Bibliographic Details
Published in:Food research international 2013-05, Vol.51 (2), p.536-543
Main Authors: Alañón, M.E., Schumacher, R., Castro-Vázquez, L., Díaz-Maroto, M.C., Hermosín-Gutiérrez, I., Pérez-Coello, M.S.
Format: Article
Language:English
Subjects:
Aging process
Barrels
benzoic acids
Biological and medical sciences
Castanea
Chestnut
Chips
Chromatic characteristics
Color
Evolution
Fermented food industries
Flavanols
flavonols
Food industries
Fundamental and applied biological sciences. Psychology
Phenolic composition
phenolic compounds
red wines
sorption
toasting
Transformations
Vitaceae
Wine
Wines
Wines and vinegars
wood
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Summary:The behavior of different aging chestnut treatments (chips, barrels, toasting process, and aging time) on the phenolic profile and color characteristics of Tempranillo red wines has been evaluated. Chestnut treatment produced a considerable decrease of anthocyanic phenolic compounds and an increase of benzoic acids in aged wines. In contrast, the effect of toasting process was not very significant on the phenolic composition of aged wines. Meanwhile the effect of time was a crucial parameter regarding the pyranoanthocyanin and flavonol content, attributable not only to the slow evolution and transformation of wine phenolic compounds, but also to the micro oxygenation process suffered through the pores of barrels over the aging time. Results also strongly suggested that with the use of chestnut chips a considerable sorption effect of free flavanols was observed. All these modifications were reflected on the chromatic characteristics of aged wines. ► The aging chestnut treatment has a great influence on the phenolic content. ► Toasting process of chestnut barrels was not significant on the phenolic composition. ► Time aging was the crucial parameter on the evolution of phenolic compounds. ► Sorption effects were observed when chestnut chips were used. ► Chromatic characteristics were influenced by the aging treatment applied.
ISSN:0963-9969
1873-7145
DOI:10.1016/j.foodres.2012.12.051