Document Detail


Polyphenolic compounds as chemical markers of wine ageing in contact with cherry, chestnut, false acacia, ash and oak wood.
MedLine Citation:
PMID:  24054214     Owner:  NLM     Status:  In-Data-Review    
Abstract/OtherAbstract:
The nonanthocyanic phenolic composition of four red wines, one white, and one rosé aged using barrels and chips of cherry, chestnut, false acacia, ash and oak wood was studied by LC-DAD-ESI/MS, to identify the phenolic compounds that woods other than oak contribute to wines, and if some of them can be used as chemical markers of ageing with them. A total of 68 nonanthocyanic phenolic compounds were identified, 15 found only in wines aged with acacia wood, 6 with cherry wood, and 1 with chestnut wood. Thus, the nonanthocyanic phenolic profile could be a useful tool to identify wines aged in contact with these woods. In addition, some differences in the nonanthocyanic phenolic composition of wines were detected related to both the levels of compounds provided by each wood species and the different evolution of flavonols and flavanols in wines during ageing in barrels or in contact with chips.
Authors:
B Fernández de Simón; M Sanz; E Cadahía; J Martínez; E Esteruelas; A M Muñoz
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Publication Detail:
Type:  Journal Article     Date:  2013-07-27
Journal Detail:
Title:  Food chemistry     Volume:  143     ISSN:  0308-8146     ISO Abbreviation:  Food Chem     Publication Date:  2014 Jan 
Date Detail:
Created Date:  2013-09-23     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  7702639     Medline TA:  Food Chem     Country:  England    
Other Details:
Languages:  eng     Pagination:  66-76     Citation Subset:  IM    
Copyright Information:
Copyright © 2013 Elsevier Ltd. All rights reserved.
Affiliation:
Centro de Investigación Forestal, CIFOR-INIA, Apdo. 8111, 28080 Madrid, Spain.
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