title: Variations in oxygen and ellagitannins, and organoleptic properties of red wine aged in French oak barrels classified by a near infrared system.
abstract: 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 8days 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.
authors.affiliation: Univ. Bordeaux, ISVV, EA 4577 Oenologie, 210, chemin de Leysotte CS 50008, 33882 Villenave d'Ornon Cedex, France; INRA, ISVV, USC 1366 Oenologie, 210, chemin de Leysotte CS 50008, 33882 Villenave d'Ornon Cedex, France; Tonnellerie RADOUX, 10 Avenue Faidherbe, BP 113, 17503 Jonzac Cedex, France.
authors.forename: Julien
authors.initials: J
authors.lastname: Michel
authors.affiliation: Univ. Bordeaux, ISVV, EA 4577 Oenologie, 210, chemin de Leysotte CS 50008, 33882 Villenave d'Ornon Cedex, France; INRA, ISVV, USC 1366 Oenologie, 210, chemin de Leysotte CS 50008, 33882 Villenave d'Ornon Cedex, France.
authors.forename: Warren
authors.initials: W
authors.lastname: Albertin
authors.affiliation: Univ. Bordeaux, ISVV, EA 4577 Oenologie, 210, chemin de Leysotte CS 50008, 33882 Villenave d'Ornon Cedex, France; INRA, ISVV, USC 1366 Oenologie, 210, chemin de Leysotte CS 50008, 33882 Villenave d'Ornon Cedex, France.
authors.forename: Michael
authors.initials: M
authors.lastname: Jourdes
authors.affiliation: Univ. Bordeaux, ISVV, EA 4577 Oenologie, 210, chemin de Leysotte CS 50008, 33882 Villenave d'Ornon Cedex, France; INRA, ISVV, USC 1366 Oenologie, 210, chemin de Leysotte CS 50008, 33882 Villenave d'Ornon Cedex, France; Tonnellerie RADOUX, 10 Avenue Faidherbe, BP 113, 17503 Jonzac Cedex, France.
authors.forename: Alexandra
authors.initials: A
authors.lastname: Le Floch
authors.affiliation: Tonnellerie RADOUX, 10 Avenue Faidherbe, BP 113, 17503 Jonzac Cedex, France.
authors.forename: Thomas
authors.initials: T
authors.lastname: Giordanengo
authors.affiliation: Tonnellerie RADOUX, 10 Avenue Faidherbe, BP 113, 17503 Jonzac Cedex, France.
authors.forename: Nicolas
authors.initials: N
authors.lastname: Mourey
authors.affiliation: Univ. Bordeaux, ISVV, EA 4577 Oenologie, 210, chemin de Leysotte CS 50008, 33882 Villenave d'Ornon Cedex, France; INRA, ISVV, USC 1366 Oenologie, 210, chemin de Leysotte CS 50008, 33882 Villenave d'Ornon Cedex, France. Electronic address: pierre-louis.teissedre@u-bordeaux.fr.
authors.forename: Pierre-Louis
authors.initials: PL
authors.lastname: Teissedre
mesh_terms: D005260:Female; D005285:Fermentation; D005504:Food Analysis; D005511:Food Handling; D006801:Humans; D047348:Hydrolyzable Tannins / Q000737:chemistry*; D008297:Male; D010100:Oxygen / Q000737:chemistry*; D029963:Quercus / Q000737:chemistry; D013649:Taste; D014920:Wine / Q000032:analysis*
chemical_list: D047348:Hydrolyzable Tannins; C013515:ellagitannin; D010100:Oxygen
keywords: Astringency; Bitterness; Ellagitannins; NIRS (near infrared spectroscopy); Oak wood; Oxygen; Red wine aging; Tasting