Effect of Barrel-to-Barrel Variation on Color and Phenolic Composition of a Red Wine

Tangible variation of sensory characteristics is often observed in wine aged in similar barrels. Barrel-to-barrel variation in barrel-aged wines was investigated in respect of the most important phenolic compounds of oenological interest. A red wine was aged in 49 medium-toasted oak (<i>Quercu...

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Main Authors: Leonard Pfahl, Sofia Catarino, Natacha Fontes, António Graça, Jorge Ricardo-da-Silva
Format: Article
Language:English
Published: MDPI AG 2021-07-01
Series:Foods
Subjects:
Online Access:https://www.mdpi.com/2304-8158/10/7/1669
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spelling doaj-3f73f8aa833a44c28c6f6a3bcaa1cd8b2021-07-23T13:40:55ZengMDPI AGFoods2304-81582021-07-01101669166910.3390/foods10071669Effect of Barrel-to-Barrel Variation on Color and Phenolic Composition of a Red WineLeonard Pfahl0Sofia Catarino1Natacha Fontes2António Graça3Jorge Ricardo-da-Silva4LEAF—Linking Landscape, Environment, Agriculture and Food Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, PortugalLEAF—Linking Landscape, Environment, Agriculture and Food Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, PortugalSogrape Vinhos S.A., 4430-809 Avintes, PortugalSogrape Vinhos S.A., 4430-809 Avintes, PortugalLEAF—Linking Landscape, Environment, Agriculture and Food Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, PortugalTangible variation of sensory characteristics is often observed in wine aged in similar barrels. Barrel-to-barrel variation in barrel-aged wines was investigated in respect of the most important phenolic compounds of oenological interest. A red wine was aged in 49 medium-toasted oak (<i>Quercus petraea</i>) barrels, from four cooperages, for 12 months. The resulting wines were evaluated for chromatic characteristics, anthocyanin-related parameters, total phenols, flavonoids and non-flavonoids phenols, flavanol monomers, and oligomeric and polymeric proanthocyanidins. PCA and ANOVA were applied to investigate the relationships between barrels and to assess cooperage and individual barrel effect. Three cooperages influenced the wine similarly during aging. Anthocyanin-related parameters showed the highest variation, 25–37%, other phenolics varied 3–8.5%, and with two exceptions, chromatic characteristics changed 1.7–3%. The relationship between the number of barrels and the expected variation for each analytical parameter was calculated, as reference for future measurements involving barrel lots, either in wine production or experimental design.https://www.mdpi.com/2304-8158/10/7/1669red wineoak barrel agingcooperagebarrel-to-barrel variationphenolic composition
collection DOAJ
language English
format Article
sources DOAJ
author Leonard Pfahl
Sofia Catarino
Natacha Fontes
António Graça
Jorge Ricardo-da-Silva
spellingShingle Leonard Pfahl
Sofia Catarino
Natacha Fontes
António Graça
Jorge Ricardo-da-Silva
Effect of Barrel-to-Barrel Variation on Color and Phenolic Composition of a Red Wine
Foods
red wine
oak barrel aging
cooperage
barrel-to-barrel variation
phenolic composition
author_facet Leonard Pfahl
Sofia Catarino
Natacha Fontes
António Graça
Jorge Ricardo-da-Silva
author_sort Leonard Pfahl
title Effect of Barrel-to-Barrel Variation on Color and Phenolic Composition of a Red Wine
title_short Effect of Barrel-to-Barrel Variation on Color and Phenolic Composition of a Red Wine
title_full Effect of Barrel-to-Barrel Variation on Color and Phenolic Composition of a Red Wine
title_fullStr Effect of Barrel-to-Barrel Variation on Color and Phenolic Composition of a Red Wine
title_full_unstemmed Effect of Barrel-to-Barrel Variation on Color and Phenolic Composition of a Red Wine
title_sort effect of barrel-to-barrel variation on color and phenolic composition of a red wine
publisher MDPI AG
series Foods
issn 2304-8158
publishDate 2021-07-01
description Tangible variation of sensory characteristics is often observed in wine aged in similar barrels. Barrel-to-barrel variation in barrel-aged wines was investigated in respect of the most important phenolic compounds of oenological interest. A red wine was aged in 49 medium-toasted oak (<i>Quercus petraea</i>) barrels, from four cooperages, for 12 months. The resulting wines were evaluated for chromatic characteristics, anthocyanin-related parameters, total phenols, flavonoids and non-flavonoids phenols, flavanol monomers, and oligomeric and polymeric proanthocyanidins. PCA and ANOVA were applied to investigate the relationships between barrels and to assess cooperage and individual barrel effect. Three cooperages influenced the wine similarly during aging. Anthocyanin-related parameters showed the highest variation, 25–37%, other phenolics varied 3–8.5%, and with two exceptions, chromatic characteristics changed 1.7–3%. The relationship between the number of barrels and the expected variation for each analytical parameter was calculated, as reference for future measurements involving barrel lots, either in wine production or experimental design.
topic red wine
oak barrel aging
cooperage
barrel-to-barrel variation
phenolic composition
url https://www.mdpi.com/2304-8158/10/7/1669
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