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Polyphenolic compounds as chemical markers of wine ageing in contact with cherry, chestnut, false acacia, ash and oak wood

AuthorsFernández de Simón, Brígida; Sanz, Miriam; Cadahía, Estrella; Martínez García, Juana ; Esteruelas, Enrique; Muñoz, Angel Mª.
Non-oak woods
Issue Date15-Jan-2014
CitationFood Chemistry 143: 66-76 (2014)
AbstractThe nonanthocyanic phenolic composition of four red wines, one white, and one rosé aged using barrels and chips of cherry, chestnut, false acacia, ash and oak wood was studied by LC-DAD-ESI/MS, to identify the phenolic compounds that woods other than oak contribute to wines, and if some of them can be used as chemical markers of ageing with them. A total of 68 nonanthocyanic phenolic compounds were identified, 15 found only in wines aged with acacia wood, 6 with cherry wood, and 1 with chestnut wood. Thus, the nonanthocyanic phenolic profile could be a useful tool to identify wines aged in contact with these woods. In addition, some differences in the nonanthocyanic phenolic composition of wines were detected related to both the levels of compounds provided by each wood species and the different evolution of flavonols and flavanols in wines during ageing in barrels or in contact with chips. © 2013 Elsevier Ltd.
Publisher version (URL)http://doi.org/10.1016/j.foodchem.2013.07.096
Identifiersissn: 0308-8146
Appears in Collections:(ICVV) Artículos
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