Variations in oxygen and ellagitannins, and organoleptic properties of red wine aged in French oak barrels classified by a near infrared system - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement
Article Dans Une Revue Food Chemistry Année : 2016

Variations in oxygen and ellagitannins, and organoleptic properties of red wine aged in French oak barrels classified by a near infrared system

Résumé

During wine aging in barrels, antioxidant molecules from wood, such as ellagitannins, are solubilized and react with wine molecules and oxygen. However, their concentrations are highly variable. Oxygen is an important factor, as it plays a role in wine parameters and organoleptic perceptions. Five barrel modalities were used; three polyphenol indices (IP), classified using the NIRS procedure, and three grain qualities. Barrels were equipped with windows to measure the oxygen using luminescence technology. The ellagitannin concentrations in the wine and its organoleptic properties were monitored. Oxygen concentrations decreased quickly during the first 8 days of aging and this phenomenon was significantly more marked in barrels with a higher IP and medium grain. The ellagitannin concentrations were believed to be correlated with wood classification and oxygen consumption. Furthermore, the organoleptic properties were significantly impacted, as the wine with the lowest ellagitannin level was described as less astringent, bitter, woody, and smoky/toasty.
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Dates et versions

hal-02636004 , version 1 (27-05-2020)

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Julien Michel, Warren Albertin, Michael Jourdes, Alexandra Le Floch, Philippe Giordanengo, et al.. Variations in oxygen and ellagitannins, and organoleptic properties of red wine aged in French oak barrels classified by a near infrared system. Food Chemistry, 2016, 204, pp.381-390. ⟨10.1016/j.foodchem.2016.02.129⟩. ⟨hal-02636004⟩

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