title: Comparison between Malolactic Fermentation Container and Barrel Toasting Effects on Phenolic, Volatile, and Sensory Profiles of Red Wines.
abstract: Ellagitannin and anthocyanin profiles, woody volatile composition, and sensory properties of wines in which malolactic fermentation (MLF) took place in barrels or stainless steel tanks, have been compared after 12 months of barrel aging. Three different barrel toastings were evaluated. Barrel-fermented wines generally presented 1.2-fold higher total phenolics, whereas tank-fermented wines exhibited 1.1- and 1.2-fold greater total proanthocyanidin and anthocyanin contents, respectively. Concerning ellagitannin composition, the barrel toasting effect seemed to be more important than differences due to MLF container. Certain woody and fruity volatiles varied significantly (p < 0.05) depending on whether MLF occurred in barrels or tanks. Barrel-fermented wines were preferred in the mouth, whereas olfactory preference depended on barrel toasting. This is the first study that evaluates the impact of oak wood during MLF on ellagitannin wine composition, as well as the barrel toasting effect on wine attributes during aging when MLF occurred whether in barrels or in tanks.
authors.affiliation: Université 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: María Reyes
authors.initials: MR
authors.lastname: González-Centeno
authors.affiliation: Université 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: Kleopatra
authors.identifier: http://orcid.org/0000-0001-8841-7633
authors.initials: K
authors.lastname: Chira
authors.affiliation: Université 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.
authors.forename: Pierre-Louis
authors.initials: PL
authors.lastname: Teissedre
mesh_terms: D000872:Anthocyanins / Q000737:chemistry; D005285:Fermentation; D005511:Food Handling / Q000295:instrumentation*; D006801:Humans; D010636:Phenols / Q000737:chemistry* / Q000378:metabolism; D029963:Quercus / Q000737:chemistry; D013649:Taste; D027843:Vitis; D055549:Volatile Organic Compounds / Q000737:chemistry*; D014920:Wine / Q000032:analysis*; D014934:Wood / Q000737:chemistry*
chemical_list: D000872:Anthocyanins; D010636:Phenols; D055549:Volatile Organic Compounds
keywords: ellagitannins; malolactic fermentation; oak wood barrel; sensory analysis; toasting; volatile composition