title: Ellagitannin content, volatile composition and sensory profile of wines from different countries matured in oak barrels subjected to different toasting methods.
abstract: Ellagitannins and aromatic compounds evolution in Cabernet Sauvignon wines macerated in oak barrels for a year was studied. Identical barrels with different toastings (medium toasting, medium toasting with watering, Noisette) were used in French, Italian and USA cellars. Ellagitannins increased by 84-96% with aging time, as did woody volatiles, by 86-91% in French wines and 23-35% in Italian wines, while fruity aroma compounds declined by 50-57% in the French and Italian wines over a 12-months period. Nevertheless, other behaviors and different kinetics rates for these compounds were observed depending on barrel toasting, wine matrix and their interactions. Perceived overall woody intensity was closely related to trans-whiskey lactone, guaiacol and vanillin, whereas astringency and bitterness were significantly linked to ellagitannins (p<0.05). This is the first study that evaluates the toasting effect on wines from different countries matured in the same oak barrels.
authors.affiliation: Univ. Bordeaux, ISVV, EA 4577, Œnologie, 210 Chemin de Leysotte, 33140 Villenave d'Ornon, France; INRA, ISVV, USC 1366 Œnologie, 210 Chemin de Leysotte, 33140 Villenave d'Ornon, France; Tonnellerie Nadalié, 99 Rue Lafont, 33290 Ludon-Médoc, France.
authors.forename: M R
authors.initials: MR
authors.lastname: González-Centeno
authors.affiliation: Univ. Bordeaux, ISVV, EA 4577, Œnologie, 210 Chemin de Leysotte, 33140 Villenave d'Ornon, France; INRA, ISVV, USC 1366 Œnologie, 210 Chemin de Leysotte, 33140 Villenave d'Ornon, France; Tonnellerie Nadalié, 99 Rue Lafont, 33290 Ludon-Médoc, France.
authors.forename: K
authors.initials: K
authors.lastname: Chira
authors.affiliation: Univ. Bordeaux, ISVV, EA 4577, Œnologie, 210 Chemin de Leysotte, 33140 Villenave d'Ornon, France; INRA, ISVV, USC 1366 Œnologie, 210 Chemin de Leysotte, 33140 Villenave d'Ornon, France. Electronic address: p.teissedre@u-bordeaux2.fr.
authors.forename: P-L
authors.initials: PL
authors.lastname: Teissedre
mesh_terms: D001547:Benzaldehydes / Q000032:analysis; D005511:Food Handling / Q000379:methods*; D005602:France; D006139:Guaiacol / Q000032:analysis; D006801:Humans; D047348:Hydrolyzable Tannins / Q000032:analysis*; D007558:Italy; D007783:Lactones / Q000032:analysis; D029963:Quercus; D012677:Sensation; D013649:Taste; D014481:United States; D055549:Volatile Organic Compounds / Q000032:analysis*; D014920:Wine / Q000032:analysis*; D014934:Wood / Q000737:chemistry
chemical_list: D001547:Benzaldehydes; D047348:Hydrolyzable Tannins; D007783:Lactones; D055549:Volatile Organic Compounds; C013515:ellagitannin; D006139:Guaiacol; C100058:vanillin
keywords: Astringency; Barrel oak wood; Ellagitannins; Red wine ageing; Toasting; Volatile composition