Del Fresno Juan Manuel, Morata Antonio, Loira Iris, Escott Carlos, Suárez Lepe José Antonio
EnotecUPM, Chemistry and Food Technology Department, Escuela Técnica Superior de Ingeniería Agronómica, Alimentaria y de Biosistemas, Universidad Politécnica de Madrid, Madrid 28006, Spain.
ACS Omega. 2020 Mar 26;5(13):7235-7243. doi: 10.1021/acsomega.9b03854. eCollection 2020 Apr 7.
Various changes occur in red wine during aging in oak barrels. Among these, the variation of the polyphenolic fraction and the transfer of aromatic compounds to the wine from oak wood are of great importance. The aim of the present work is to compare the chemical composition of wines aged in different new oak barrels with similar commercial denominations. During 8 months, the total polyphenol index (TPI), color parameters, anthocyanins and pyranoanthocyanins, and wood aromatic compounds were periodically evaluated. The measurement of the TPI and color parameters was similar in all wines, but significant differences were found in total anthocyanin and vitisin content and in certain aromatic compounds belonging to volatile phenols, furanic compounds, and phenolic aldehydes. The results obtained indicate the need for the winemaker to carry out preliminary tests in order to be able to choose the wood that best suits the sensorial profile of the wine.
红酒在橡木桶陈酿过程中会发生各种变化。其中，多酚组分的变化以及橡木桶中的芳香化合物向葡萄酒的转移非常重要。本研究的目的是比较在具有相似商业名称的不同新橡木桶中陈酿的葡萄酒的化学成分。在8个月的时间里，定期评估总多酚指数（TPI）、颜色参数、花青素和吡喃花青素以及橡木桶芳香化合物。所有葡萄酒中TPI和颜色参数的测量结果相似，但在总花青素和葡萄素含量以及某些属于挥发性酚类、呋喃类化合物和酚醛的芳香化合物方面发现了显著差异。所得结果表明，酿酒师需要进行初步试验，以便能够选择最适合葡萄酒感官特征的橡木桶。
