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Bruić M, Pirković A, Borozan S, Nacka Aleksić M, Jovanović Krivokuća M, Spremo-Potparević B. Antioxidative and anti-inflammatory effects of taxifolin in H 2O 2-induced oxidative stress in HTR-8/SVneo trophoblast cell line. Reprod Toxicol 2024; 126:108585. [PMID: 38574953 DOI: 10.1016/j.reprotox.2024.108585] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2024] [Revised: 03/27/2024] [Accepted: 03/29/2024] [Indexed: 04/06/2024]
Abstract
Oxidative stress has been implicated in numerous pregnancy-related disorders. Biologically active plant secondary metabolites, which are present in everyday diet, could prove effective therapeutic agents in preventing these disorders. This study evaluated effects of taxifolin (dihydroquercetin) on ROS production, markers of oxidative damage to lipids and proteins, activity of antioxidant enzymes and production of pro-inflammatory cytokines in H2O2-induced oxidative stress in trophoblast HTR-8/SVneo cells. Taxifolin in 10 µM and 100 µM concentrations attenuated oxidative damage to lipids and proteins, as evidenced by a decrease in MDA content, extracellular LDH activity, carbonyl groups and nitrite contents. A reduction in the activity of antioxidant enzymes SOD, CAT and GPx in cells pre-treated with taxifolin, prior to H2O2 exposure, was also observed, along with a reduction in intracellular ROS production. Both evaluated concentrations of taxifolin showed anti-inflammatory activity in trophoblast cells, by reducing production of pro-inflammatory cytokines IL-1β and IL-6. In this model of H2O2-induced oxidative stress, taxifolin showed marked antioxidative and anti-inflammatory activities in trophoblast cells, adding further evidence of its protective effects and showing potential as a therapeutic agent in preventing adverse pregnancy outcomes.
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Affiliation(s)
- Marija Bruić
- University of Belgrade, Faculty of Pharmacy, Department of Pathobiology, Belgrade, Serbia.
| | - Andrea Pirković
- University of Belgrade, INEP Institute for Application of Nuclear Energy, Department for Biology of Reproduction, Belgrade, Serbia
| | - Sunčica Borozan
- University of Belgrade - Faculty of Veterinary Medicine, Department of Chemistry, Belgrade, Serbia
| | - Mirjana Nacka Aleksić
- University of Belgrade, INEP Institute for Application of Nuclear Energy, Department for Biology of Reproduction, Belgrade, Serbia
| | - Milica Jovanović Krivokuća
- University of Belgrade, INEP Institute for Application of Nuclear Energy, Department for Biology of Reproduction, Belgrade, Serbia
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2
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Fernandes PAR, Coimbra MA. The antioxidant activity of polysaccharides: A structure-function relationship overview. Carbohydr Polym 2023; 314:120965. [PMID: 37173007 DOI: 10.1016/j.carbpol.2023.120965] [Citation(s) in RCA: 68] [Impact Index Per Article: 68.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2023] [Revised: 04/24/2023] [Accepted: 04/25/2023] [Indexed: 05/15/2023]
Abstract
Over the last years, polysaccharides have been linked to antioxidant effects using both in vitro chemical and biological models. The reported structures, claimed to act as antioxidants, comprise chitosan, pectic polysaccharides, glucans, mannoproteins, alginates, fucoidans, and many others of all type of biological sources. The structural features linked to the antioxidant action include the polysaccharide charge, molecular weight, and the occurrence of non-carbohydrate substituents. The establishment of structure/function relationships can be, however, biased by secondary phenomena that tailor polysaccharides behavior in antioxidant systems. In this sense, this review confronts some basic concepts of polysaccharides chemistry with the current claim of carbohydrates as antioxidants. It critically discusses how the fine structure and properties of polysaccharides can define polysaccharides as antioxidants. Polysaccharides antioxidant action is highly dependent on their solubility, sugar ring structure, molecular weight, occurrence of positive or negatively charged groups, protein moieties and covalently linked phenolic compounds. However, the occurrence of phenolic compounds and protein as contaminants leads to misleading results in methodologies often used for screening and characterization purposes, as well as in vivo models. Despite falling in the concept of antioxidants, the role of polysaccharides must be well defined according with the matrices where they are involved.
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Affiliation(s)
- Pedro A R Fernandes
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal.
| | - Manuel A Coimbra
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
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3
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Flamini R, Panighel A, De Marchi F. Mass spectrometry in the study of wood compounds released in the barrel-aged wine and spirits. MASS SPECTROMETRY REVIEWS 2023; 42:1174-1220. [PMID: 34859471 DOI: 10.1002/mas.21754] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/13/2021] [Revised: 08/23/2021] [Accepted: 09/28/2021] [Indexed: 06/07/2023]
Abstract
Aging of wines and spirits in wooden barrels is an industrial process used to stabilize the color, to improve the limpidity and to enrich the sensorial characteristics of the products. In red wines, the oxygen that permeates through the wood staves promotes the oxidization of polyphenols and the formation of new pigments with consequent stabilization of the wine color. Barrel aging of spirits, such as brandy, whisky, rum, and grappa is finalized to enrich their aroma and improve their sensorial characteristics by the contribute of the compounds released by the wood. Oak is the wood type mostly used in making barrels; however, an increasing interest in the use of chestnut, cherry, acacia, and in less extent, ash and mulberry, has been observed in the recent years. Gas chromatography-mass spectrometry and liquid chromatography-mass spectrometry are the main techniques used to characterize respectively the volatile and polar metabolites released by the wood barrels in the products. In this article are reported the recent advancements in this field.
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Affiliation(s)
- Riccardo Flamini
- Council for Agricultural Research and Economics-Viticulture & Oenology (CREA-VE), Conegliano, Italy
| | - Annarita Panighel
- Council for Agricultural Research and Economics-Viticulture & Oenology (CREA-VE), Conegliano, Italy
| | - Fabiola De Marchi
- Council for Agricultural Research and Economics-Viticulture & Oenology (CREA-VE), Conegliano, Italy
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4
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D'Eusanio V, Genua F, Marchetti A, Morelli L, Tassi L. Characterization of Some Stilbenoids Extracted from Two Cultivars of Lambrusco- Vitis vinifera Species: An Opportunity to Valorize Pruning Canes for a More Sustainable Viticulture. Molecules 2023; 28:molecules28104074. [PMID: 37241814 DOI: 10.3390/molecules28104074] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2023] [Revised: 05/04/2023] [Accepted: 05/12/2023] [Indexed: 05/28/2023] Open
Abstract
Pruning canes from grape vines are valuable byproducts that contain resveratrol and other health-boosting stilbenoids. This study aimed to assess the effect of roasting temperature on the stilbenoid content of vine canes by comparing two Vitis vinifera cultivars, Lambrusco Ancellotta and Salamino. Samples were collected during different phases of the vine plant cycle. One set was collected in September after the grape harvest and was air-dried and analyzed. A second set was obtained during vine pruning in February and evaluated immediately after collection. The main stilbenoid identified in each sample was resveratrol (~100-2500 mg/kg), with significant levels of viniferin (~100-600 mg/kg) and piceatannol (~0-400 mg/kg). Their contents decreased with increasing roasting temperature and residence time on the plant. This study provides valuable insights into the use of vine canes in a novel and efficient manner, which could potentially benefit different industries. One potential use involves the roasted cane chips to accelerate the aging of vinegars and alcoholic beverages. This method is more efficient and cost-effective than traditional aging, which is slow and unfavorable from an industrial perspective. Furthermore, incorporating vine canes into maturation processes reduces viticulture waste and enhances the final products with health-promoting molecules, such as resveratrol.
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Affiliation(s)
- Veronica D'Eusanio
- Department of Chemical and Geological Sciences, University of Modena and Reggio Emilia, 41121 Modena, Italy
- National Interuniversity Consortium of Materials Science and Technology (INSTM), 50121 Florence, Italy
| | - Francesco Genua
- Department of Chemical and Geological Sciences, University of Modena and Reggio Emilia, 41121 Modena, Italy
| | - Andrea Marchetti
- Department of Chemical and Geological Sciences, University of Modena and Reggio Emilia, 41121 Modena, Italy
- National Interuniversity Consortium of Materials Science and Technology (INSTM), 50121 Florence, Italy
- Interdepartmental Research Center BIOGEST-SITEIA, University of Modena and Reggio Emilia, 42121 Reggio Emilia, Italy
| | - Lorenzo Morelli
- Department of Chemical and Geological Sciences, University of Modena and Reggio Emilia, 41121 Modena, Italy
| | - Lorenzo Tassi
- Department of Chemical and Geological Sciences, University of Modena and Reggio Emilia, 41121 Modena, Italy
- National Interuniversity Consortium of Materials Science and Technology (INSTM), 50121 Florence, Italy
- Interdepartmental Research Center BIOGEST-SITEIA, University of Modena and Reggio Emilia, 42121 Reggio Emilia, Italy
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5
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López-Rituerto E, Sørensen KM, Savorani F, Engelsen SB, Avenoza A, Peregrina JM, Busto JH. Monitoring of the Rioja red wine production process by 1 H-NMR spectroscopy. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:3808-3816. [PMID: 34921687 DOI: 10.1002/jsfa.11729] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/10/2021] [Revised: 12/14/2021] [Accepted: 12/18/2021] [Indexed: 06/14/2023]
Abstract
BACKGROUND As an inherently quantitative and unbiased analytical technique, proton nuclear magnetic resonance (1 H-NMR) provides an excellent method to monitor the quality of food and beverages, and a sensitive and informative tool to study the winemaking process. RESULTS By using NMR, it is possible to monitor quantitative changes in wine metabolites (amino acids, organic acids and some phenolic compounds) during the winemaking process, including wine ageing. This study shows an increase in the concentration of the phenols at the beginning of alcoholic fermentation, as well as a stabilization and slight increase in gallic acid and a slight decrease in resveratrol during the oak barrel ageing step. CONCLUSION This study demonstrates the potential of NMR as a process analytical technology (PAT) tool in the wine industry, by monitoring amino acids, organic acids and three polyphenols - gallic acid, catechin and resveratrol - during the winemaking process. This study of the time course evolution of wine has been conducted in a commercial winery rather than an experimental laboratory, demonstrating the capacity of this technique in commercial winemaking production. © 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Eva López-Rituerto
- Consejería de Agricultura, Ganadería, Mundo Rural, Territorio y Población de La Rioja, Dirección General de Agricultura y Ganadería, Servicio de Investigación Agraria y Sanidad Vegetal, Estación Enológica de Haro, Haro, Spain
| | - Klavs M Sørensen
- Chemometrics and Analytical Technology, Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
| | - Francesco Savorani
- Department of Applied Science and Technology (DISAT), Polytechnic University of Turin, Turin (TO), Italy
| | - Søren B Engelsen
- Chemometrics and Analytical Technology, Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
| | - Alberto Avenoza
- Departamento de Química, Centro de Investigación en Síntesis Química (CISQ), Universidad de La Rioja, Logroño, Spain
| | - Jesús M Peregrina
- Departamento de Química, Centro de Investigación en Síntesis Química (CISQ), Universidad de La Rioja, Logroño, Spain
| | - Jesús H Busto
- Departamento de Química, Centro de Investigación en Síntesis Química (CISQ), Universidad de La Rioja, Logroño, Spain
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6
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The Application of Wood Species in Enology: Chemical Wood Composition and Effect on Wine Quality. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12063179] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Aging wine is a usual practice in winemaking, as the wine quality improves due to the compounds extracted from wood barrels or chips, cubes, blocks, or staves used. The wood species used are traditionally oak, namely from Quercus petraea, Q. alba, or Q. robur species. In the last years, the increasing request for oak wood has caused a significant increase in environmental and production costs. Therefore, heartwood from several alternative species has been considered a potential wood source for winemaking and aging. Thus, the main purpose of this review is the application of these alternative wood species on wine production and to discuss the advantages and disadvantages of its use compared with the traditional wood species, namely oak wood. In addition, a brief chemical characterization of several wood species with possible application in enology is also discussed in this review.
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7
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Ma T, Wang J, Wang H, Zhao Q, Zhang F, Ge Q, Li C, Gamboa GG, Fang Y, Sun X. Wine aging and artificial simulated wine aging: Technologies, applications, challenges, and perspectives. Food Res Int 2022; 153:110953. [DOI: 10.1016/j.foodres.2022.110953] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2021] [Revised: 01/08/2022] [Accepted: 01/10/2022] [Indexed: 12/25/2022]
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8
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Basalekou M, Kyraleou M, Kallithraka S. Authentication of wine and other alcohol-based beverages—Future global scenario. FUTURE FOODS 2022. [DOI: 10.1016/b978-0-323-91001-9.00028-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022] Open
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9
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Wood powders of different botanical origin as an alternative to barrel aging for red wine. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03791-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
AbstractWood powders are produced in large quantity as by-product of barrel, staves and chips industry. Differently from larger particles (chips), the use of wood powders in winemaking is not admitted (Regulation (CE) n. 934/2019); however, it could represent a cheap and sustainable alternative for the accelerated aging of red wine. To evaluate their potential use in winemaking, a comparative study on the use of wood powders from oak, chestnut and acacia wood for the accelerated aging of red wine (cv. Aglianico) was conducted. This alternative aging was compared to the aging in wood barrels from the same botanical species. The wine aged in contact with powders underwent a quicker evolution of polyphenolic fraction. After 15 days of contact, the loss of total anthocyanins was higher than that observed after 6 months of aging in barrels (from 4 to 14% with respect to the corresponding kind of barrel). The amount of polymeric pigments tannins–anthocyanins–tannins in wines aged in contact with powders was higher respect to the wines aged in barrels (from 7 to 21% with respect to the corresponding kind of barrel), while the greatest loss of total tannins was detected in the oak barrels (28% less with respect to the control). There were several differences in wine phenolic acids due to wood botanical origin, with the clearest differences being between oak and the alternative wood species (chestnut and acacia). Also, there was a significant botanical effect on sensory profiles. Indeed, both among barrels and among powders, oak wood was the one that gave the strongest wood odor character. However, all the treatments with wood powders (oak, acacia and chestnut) preserved the fruity character of wine, conferring in the meanwhile non-dominant woody notes.
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10
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Chemical content and sensory changes of Oloroso Sherry wine when aged with four different wood types. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110706] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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11
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Campobenedetto C, Mannino G, Beekwilder J, Contartese V, Karlova R, Bertea CM. The application of a biostimulant based on tannins affects root architecture and improves tolerance to salinity in tomato plants. Sci Rep 2021; 11:354. [PMID: 33432010 PMCID: PMC7801735 DOI: 10.1038/s41598-020-79770-5] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2020] [Accepted: 12/10/2020] [Indexed: 01/29/2023] Open
Abstract
Roots have important roles for plants to withstand adverse environmental conditions, including salt stress. Biostimulant application was shown to enhance plant resilience towards abiotic stresses. Here, we studied the effect of a tannin-based biostimulant on tomato (Solanum lycopersicum L.) grown under salt stress conditions. We investigated the related changes at both root architecture (via imaging and biometric analysis) and gene expression (RNA-Seq/qPCR) levels. Moreover, in order to identify the main compounds potentially involved in the observed effects, the chemical composition of the biostimulant was evaluated by UV/Vis and HPLC-ESI-Orbitrap analysis. Sixteen compounds, known to be involved in root development and having a potential antioxidant properties were identified. Significant increase of root weight (+ 24%) and length (+ 23%) was observed when the plants were grown under salt stress and treated with the biostimulant. Moreover, transcriptome analysis revealed that the application of the biostimulant upregulated 285 genes, most of which correlated to root development and salt stress tolerance. The 171 downregulated genes were mainly involved in nutrient uptake. These data demonstrated that the biostimulant is able not only to restore root growth in salty soils, but also to provide the adequate plant nourishment by regulating the expression of essential transcription factors and stress responsive genes.
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Affiliation(s)
- Cristina Campobenedetto
- grid.7605.40000 0001 2336 6580Plant Physiology Unit, Department of Life Sciences and Systems Biology, University of Torino, Turin, Italy ,Green Has Italia S.P.A, Canale, CN Italy ,grid.4818.50000 0001 0791 5666Laboratory of Plant Physiology, Plant Sciences Group, Wageningen University and Research, 6708 PB 9 Wageningen, The Netherlands
| | - Giuseppe Mannino
- grid.7605.40000 0001 2336 6580Plant Physiology Unit, Department of Life Sciences and Systems Biology, University of Torino, Turin, Italy
| | - Jules Beekwilder
- grid.4818.50000 0001 0791 5666Wageningen University and Research Centre, Bioscience, Wageningen, The Netherlands
| | | | - Rumyana Karlova
- grid.4818.50000 0001 0791 5666Laboratory of Plant Physiology, Plant Sciences Group, Wageningen University and Research, 6708 PB 9 Wageningen, The Netherlands
| | - Cinzia M. Bertea
- grid.7605.40000 0001 2336 6580Plant Physiology Unit, Department of Life Sciences and Systems Biology, University of Torino, Turin, Italy
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12
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Smailagić A, Stanković DM, Vranješ Đurić S, Veljović S, Dabić Zagorac D, Manojlović D, Natić M. Influence of extraction time, solvent and wood specie on experimentally aged spirits - A simple tool to differentiate wood species used in cooperage. Food Chem 2021; 346:128896. [PMID: 33421901 DOI: 10.1016/j.foodchem.2020.128896] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2020] [Revised: 12/06/2020] [Accepted: 12/16/2020] [Indexed: 11/19/2022]
Abstract
Type of the wood used for the aging highly influences the quality of alcoholic beverages. In this research we explored the potential of cyclic voltammetry (CV) and differential pulse voltammetry (DPV) to establish fingerprints characteristic for each wood and to enable determining the type of the wood used in the aging process. Eleven different wood samples were used to prepare three different types of spirits during 15 months. The highest extraction rate was obtained during the first month, while further aging was followed with almost constant amount of extracted polyphenols. Black locust, myrobalan plum, and mulberry extracts were discriminated from the spirits aged in oak and wild cherry wood when statistical analysis was applied. Although clear classification of all samples was not achieved, this long term study demonstrated a potential of both CV and DPV for differentiating wood species used in the aging, hence in the quality control of spirits.
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Affiliation(s)
- Anita Smailagić
- Innovation Center of the Faculty of Chemistry, University of Belgrade, P.O. Box 51, 11158 Belgrade, Serbia
| | - Dalibor M Stanković
- Faculty of Chemistry, University of Belgrade, P.O. Box 51, 11158 Belgrade, Serbia; "VINČA" Institute of Nuclear Sciences - National Institute of the Republic of Serbia, University of Belgrade, Mike Petrovića Alasa 12-14, 11000 Belgrade, Serbia
| | - Sanja Vranješ Đurić
- "VINČA" Institute of Nuclear Sciences - National Institute of the Republic of Serbia, University of Belgrade, Mike Petrovića Alasa 12-14, 11000 Belgrade, Serbia
| | - Sonja Veljović
- Institute of General and Physical Chemistry, University of Belgrade, P.O. Box 551, 11001 Belgrade, Serbia
| | - Dragana Dabić Zagorac
- Innovation Center of the Faculty of Chemistry, University of Belgrade, P.O. Box 51, 11158 Belgrade, Serbia
| | - Dragan Manojlović
- Faculty of Chemistry, University of Belgrade, P.O. Box 51, 11158 Belgrade, Serbia; South Ural State University, Lenin Prospekt 76, Chelyabinsk 454080, Russia
| | - Maja Natić
- Faculty of Chemistry, University of Belgrade, P.O. Box 51, 11158 Belgrade, Serbia.
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13
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Carpena M, Pereira AG, Prieto MA, Simal-Gandara J. Wine Aging Technology: Fundamental Role of Wood Barrels. Foods 2020; 9:E1160. [PMID: 32842468 PMCID: PMC7555037 DOI: 10.3390/foods9091160] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2020] [Revised: 08/14/2020] [Accepted: 08/19/2020] [Indexed: 11/28/2022] Open
Abstract
The aging of wines is a process used to preserve wine but also to enhance its properties. It is a process of great interest, mainly because of the additional properties it adds to wines and because of its economic implications. Historically, barrels have been employed for centuries for preserving and aging wine due to their resistance and relative impermeability. In general terms, the wine aging process can be divided into two phases: oxidative and reductive aging. Oxidative aging traditionally takes place in barrels while reductive phase occurs in the bottle. During both processes, oxygen plays a fundamental role as well as other factors, for instance: temperature, light, bottle position, microbial growth or storage time. Likewise, during the aging process, a series of chemical reactions take place influencing the composition and organoleptic profile of wine. At this point, oxidative aging in barrels is a fundamental step. Barrels are directly involved in the produced changes on wine's composition due to the transference of oxygen and phenolic and aromatic compounds from wood to wine. This way, barrels act as an active vessel capable of releasing compounds that affect and improve wine's characteristics. Regarding, the importance of barrels during aging process, some attention must be given to the species most used in cooperage. These species are conventionally oak species, either French or American. However, other non-conventional species are currently being studied as possible wood sources for the production of wines, such as chestnut robinia or other oak species. In the last decades, new approaches have been developed for barrel aging to find new alternatives more suitable, affordable and feasible to sanitize the process, such as other materials different from wood or the use of wood chips, which is regulated since 2006 by the EU. However, even though some of them have shown promising data, barrels are currently the most used technology for the oxidative stage of table wines aging.
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Affiliation(s)
- Maria Carpena
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain; (M.C.); (A.G.P.)
| | - Antia G. Pereira
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain; (M.C.); (A.G.P.)
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolonia, 5300-253 Bragança, Portugal
| | - Miguel A. Prieto
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain; (M.C.); (A.G.P.)
| | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain; (M.C.); (A.G.P.)
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14
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Smailagić A, Dabić Zagorac D, Veljović S, Sredojević M, Relić D, Fotirić Akšić M, Roglić G, Natić M. Release of wood extractable elements in experimental spirit model: Health risk assessment of the wood species generated in Balkan cooperage. Food Chem 2020; 338:127804. [PMID: 32798823 DOI: 10.1016/j.foodchem.2020.127804] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2020] [Revised: 07/17/2020] [Accepted: 08/07/2020] [Indexed: 01/11/2023]
Abstract
This work investigates the release of toxic elements from wood into the experimental spirit models and the safety risks for consumers. The spirit models were prepared as ethanolic extracts using the procedure which reproduces maturation of spirits. Investigation included staves of wood species commonly used in Balkan cooperage: mulberry, Myrobalan plum, black locust, wild cherry, and various oaks. Potassium was the most abundant element, except in the wild cherry extract where calcium was dominant, and the Myrobalan plum extract where phosphorus was the most abundant. The parameters for the health risk assessment, such as hazard index (HI) and hazard quotient (HQ) were calculated for potentially toxic elements and indicated that all wood extracts would be safe for human consumption. Owing to the proven abundance of phenolics in the investigated wood extracts, relations among elements and phenolics were also studied and conclusions were made based on the statistically significant correlations.
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Affiliation(s)
- Anita Smailagić
- Innovation Center, Faculty of Chemistry Ltd, University of Belgrade, 11158 Belgrade, Serbia
| | - Dragana Dabić Zagorac
- Innovation Center, Faculty of Chemistry Ltd, University of Belgrade, 11158 Belgrade, Serbia
| | - Sonja Veljović
- Institute of General and Physical Chemistry, University of Belgrade, P.O. Box 551, 11001 Belgrade, Serbia
| | - Milica Sredojević
- Innovation Center, Faculty of Chemistry Ltd, University of Belgrade, 11158 Belgrade, Serbia
| | - Dubravka Relić
- Faculty of Chemistry, University of Belgrade, P. O. Box 51, 11158 Belgrade, Serbia
| | | | - Goran Roglić
- Faculty of Chemistry, University of Belgrade, P. O. Box 51, 11158 Belgrade, Serbia
| | - Maja Natić
- Faculty of Chemistry, University of Belgrade, P. O. Box 51, 11158 Belgrade, Serbia.
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15
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Martínez-Gil A, del Alamo-Sanza M, Sánchez-Gómez R, Nevares I. Alternative Woods in Enology: Characterization of Tannin and Low Molecular Weight Phenol Compounds with Respect to Traditional Oak Woods. A Review. Molecules 2020; 25:E1474. [PMID: 32214037 PMCID: PMC7146178 DOI: 10.3390/molecules25061474] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2020] [Revised: 03/16/2020] [Accepted: 03/22/2020] [Indexed: 11/16/2022] Open
Abstract
Wood is one of the most highly valued materials in enology since the chemical composition and sensorial properties of wine change significantly when in contact with it. The need for wood in cooperage and the concern of enologists in their search for new materials to endow their wines with a special personality has generated interest in the use of other Quercus genus materials different from the traditional ones (Q. petraea, Q. robur and Q. alba) and even other wood genera. Thereby, species from same genera such as Q. pyrenaica Willd., Q. faginea Lam., Q. humboldtti Bonpl., Q. oocarpa Liebm., Q. stellata Wangenh, Q. frainetto Ten., Q. lyrata Walt., Q. bicolor Willd. and other genera such as Castanea sativa Mill. (chestnut), Robinia pseudoacacia L. (false acacia), Prunus avium L. and P. cereaus L. (cherry), Fraxinus excelsior L. (European ash) and F. americana L. (American ash) have been studied with the aim of discovering whether they could be a new reservoir of wood for cooperage. This review aims to summarize the characterization of tannin and low molecular weight phenol compositions of these alternative woods for enology in their different cooperage stages and compare them to traditional oak woods, as both are essential to proposing their use in cooperage for aging wine.
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Affiliation(s)
- Ana Martínez-Gil
- Department of Analytical Chemistry, UVaMOX- Universidad de Valladolid, 34001 Palencia, Spain; (A.M.-G.); (R.S.-G.)
| | - Maria del Alamo-Sanza
- Department of Analytical Chemistry, UVaMOX- Universidad de Valladolid, 34001 Palencia, Spain; (A.M.-G.); (R.S.-G.)
| | - Rosario Sánchez-Gómez
- Department of Analytical Chemistry, UVaMOX- Universidad de Valladolid, 34001 Palencia, Spain; (A.M.-G.); (R.S.-G.)
| | - Ignacio Nevares
- Department of Agricultural and Forestry Engineering, UVaMOX-, Universidad de Valladolid, 34001 Palencia, Spain
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Smailagić A, Ristivojević P, Dimkić I, Pavlović T, Dabić Zagorac D, Veljović S, Fotirić Akšić M, Meland M, Natić M. Radical Scavenging and Antimicrobial Properties of Polyphenol Rich Waste Wood Extracts. Foods 2020; 9:foods9030319. [PMID: 32164204 PMCID: PMC7143368 DOI: 10.3390/foods9030319] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2020] [Revised: 02/25/2020] [Accepted: 03/02/2020] [Indexed: 01/20/2023] Open
Abstract
The main focus of this study is to assess radical scavenging and antimicrobial activities of the 11 wood extracts: oak (Quercus petraea (Matt.) Liebl., Q. robur L., and Q. cerris L.), mulberry (Morusalba L.), myrobalan plum (Prunuscerasifera Ehrh.), black locust (Robinia pseudoacacia L.), and wild cherry (Prunus avium L.). High-performance thin-layer chromatography (HPTLC) provided initial phenolic screening and revealed different chemical patterns among investigated wood extracts. To identify individual compounds with radical scavenging activity DPPH-HPTLC, assay was applied. Gallic acid, ferulic and/or caffeic acids were identified as the compounds with the highest contribution of total radical scavenging activity. Principal component analysis was applied on the data set obtained from HPTLC chromatogram to classify samples based on chemical fingerprints: Quercus spp. formed separate clusters from the other wood samples. The wood extracts were evaluated for their antimicrobial activity against eight representative human and opportunistic pathogens. The lowest minimum inhibitory concentration (MIC) was recorded against Staphylococcus aureus for black locust, cherry and mulberry wood extracts. This work provided simple, low-cost and high-throughput screening of phenolic compounds and assessments of the radical scavenging properties of selected individual metabolites from natural matrix that contributed to scavenge free radicals.
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Affiliation(s)
- Anita Smailagić
- Innovation Center of the Faculty of Chemistry, University of Belgrade, P.O. Box 51, 11158 Belgrade, Serbia; (A.S.); (D.D.Z.)
| | - Petar Ristivojević
- Faculty of Chemistry, University of Belgrade, P.O. Box 51, 11158 Belgrade, Serbia;
| | - Ivica Dimkić
- Faculty of Biology, University of Belgrade, Studentski trg 16, 11000 Belgrade, Serbia; (I.D.); (T.P.)
| | - Tamara Pavlović
- Faculty of Biology, University of Belgrade, Studentski trg 16, 11000 Belgrade, Serbia; (I.D.); (T.P.)
| | - Dragana Dabić Zagorac
- Innovation Center of the Faculty of Chemistry, University of Belgrade, P.O. Box 51, 11158 Belgrade, Serbia; (A.S.); (D.D.Z.)
| | - Sonja Veljović
- Institute of General and Physical Chemistry, University of Belgrade P.O. Box 551, 11001 Belgrade, Serbia;
| | | | - Mekjell Meland
- Norwegian Institute of Bioeconomy Research-NIBIO Ullensvang, NO-5781 Lofthus, Norway;
| | - Maja Natić
- Faculty of Chemistry, University of Belgrade, P.O. Box 51, 11158 Belgrade, Serbia;
- Correspondence:
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Use of Alternative Wood for the Ageing of Brandy de Jerez. Foods 2020; 9:foods9030250. [PMID: 32110968 PMCID: PMC7143003 DOI: 10.3390/foods9030250] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2020] [Revised: 02/19/2020] [Accepted: 02/22/2020] [Indexed: 11/24/2022] Open
Abstract
The use of alternative types of wood has arisen for the aging of the Brandy de Jerez, on a pilot plant level. In particular, besides the use of American oak, two more types of oak have been studied, French oak and Spanish oak, allowed by the Technical File for the ID Brandy de Jerez, and chestnut, which, though it is not officially allowed, is a type of wood which had been traditionally used in the area for the aging of wines and distillates. All of them have been studied with different toasting levels: Intense toasting and medium toasting. The study of the total phenolic composition (TPI), chromatic characteristics, organic acids, and sensory analysis have proven that chestnut leads to distillates with a higher amount of phenolic compounds and coloring intensity than oak. This behavior is the opposite as regards the toasting of the wood. Among the different types of oak, Spanish oak produces aged distillates with a higher phenolic composition and a higher color intensity. Regarding tasting, the best-assessed samples were those aged with chestnut, French oak, and American oak, and the assessors preferred those who had used a medium toasting level to those with an intense level.
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Hroboňová K, Sádecká J. Coumarins content in wine: application of HPLC, fluorescence spectrometry, and chemometric approach. Journal of Food Science and Technology 2019; 57:200-209. [PMID: 31975723 DOI: 10.1007/s13197-019-04048-2] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/31/2019] [Accepted: 08/19/2019] [Indexed: 12/20/2022]
Abstract
In this work, high performance liquid chromatography (HPLC) and fluorescence spectrometry methods for determination of natural coumarins in Tokaj wine were developed and compared. Molecularly imprinted solid phase extraction procedure was applied for sample preparation. The separation of esculin, coumarin, herniarin, 4-methylumbelliferone, scoparone, scopoletin was performed on core-shell C18 type of stationary phase (100 × 4.6 mm, 5 µm) with a gradient elution of mobile phase containing 1% aqueous solution of acetic acid and methanol, UV-VIS (280 nm for coumarin) and fluorescence detection (Ex 320 nm, Em 450 nm for other coumarins). The HPLC method was validated in term of linearity, limit of detection, limit of quantification, precision and accuracy. Fluorescence detection offers high sensitivity with limit of detection in the ng mL-1 range. Scopoletine and 4-methylumbelliferone were identified and quantified in tested wines. Emission spectral data, synchronous fluorescence spectra of coumarins from fluorescence spectrometry and total concentrations of coumarins quantified by the HPLC method were used in the partial least squares regression. The linear regression between the concentrations predicted by the partial least squares model versus true values obtained by HPLC method confirmed good agreement between the two methods.
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Affiliation(s)
- Katarína Hroboňová
- Institute of Analytical Chemistry, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Radlinského 9, 812 37 Bratislava, Slovak Republic
| | - Jana Sádecká
- Institute of Analytical Chemistry, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Radlinského 9, 812 37 Bratislava, Slovak Republic
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Phenolic profile and colour acquired by the wine spirit in the beginning of ageing: Alternative technology using micro-oxygenation vs traditional technology. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.05.018] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Jordão AM, Lozano V, González-SanJosé ML. Influence of Different Wood Chip Extracts Species on Color Changes and Anthocyanin Content in Synthetic Wine Solutions. Foods 2019; 8:foods8070254. [PMID: 31336959 PMCID: PMC6678737 DOI: 10.3390/foods8070254] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2019] [Revised: 07/02/2019] [Accepted: 07/10/2019] [Indexed: 11/16/2022] Open
Abstract
There is restricted knowledge about the potential impact of the use of different wood species on color and anthocyanin changes during the red wine aging process. This lack of knowledge is even greater when no oak wood species are used. Thus, the aim of this study was to carry out a comparative analysis of the impact of wood chip extracts from oak, acacia, and cherry species on the color characteristics and anthocyanins changes using synthetic wine solutions. In this context, several methodologies were used to quantify, color, and anthocyanins changes during the aging time studied. The results indicated that the contact between wood chip extracts and grape skin isolated anthocyanin extracts induced a decrease of color intensity (particularly red color), and the anthocyanin content in the different experimental synthetic wine solutions studied. All chromatic modifications are potentially detected by human eyes because ΔE values were much higher than 3 CIELab units. These tendencies seem to be independent of the wood species used, but are more pronounced for higher contact time between wood chip extracts and anthocyanins. The obtained results may contribute to a better understanding of the chromatic changes of red wines when aged in contact with different wood chip species.
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Affiliation(s)
- António M Jordão
- Polytechnic Institute of Viseu, Agrarian Higher School, Department of Food Industries, 3500-606 Viseu, Portugal.
- Chemistry Research Centre (CQ-VR), 5001-801 Vila Real, Portugal.
| | - Virginia Lozano
- University of Burgos, Department of Food Science and Biotechnology, 09001 Burgos, Spain
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Basalekou M, Kyraleou M, Pappas C, Tarantilis P, Kotseridis Y, Kallithraka S. Proanthocyanidin content as an astringency estimation tool and maturation index in red and white winemaking technology. Food Chem 2019; 299:125135. [PMID: 31302431 DOI: 10.1016/j.foodchem.2019.125135] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2019] [Revised: 07/04/2019] [Accepted: 07/05/2019] [Indexed: 11/16/2022]
Abstract
Selecting the appropriate type of barrel for wine maturation but also deciding on the optimum maturation length, is a challenge for winemakers. As different types of barrel woods emerge, it is of great importance for a guideline to be established, which could facilitate winemaking decisions. Since the sensory perception of the finished wine, and particularly the intensity of astringency, is a decisive factor for the quality of a barrel-aged wine, in this experiment, the structural characteristics of wine proanthocyanidins were determined and their correlation with astringency was established. According to the results obtained, the proanthocyanidin content and the type of subunit that is dominant in tannin chains could be used to construct an astringency estimation model. The findings could provide winemakers with a useful tool when deciding how long to mature a specific type of wine in a specific wood container without making it appear coarse and astringent.
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Affiliation(s)
- Marianthi Basalekou
- Department of Food Science & Human Nutrition, Laboratory of Oenology, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
| | - Maria Kyraleou
- Department of Food Science & Human Nutrition, Laboratory of Oenology, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
| | - Christos Pappas
- Department of Food Science & Human Nutrition, Laboratory of General Chemistry, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
| | - Petros Tarantilis
- Department of Food Science & Human Nutrition, Laboratory of General Chemistry, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
| | - Yorgos Kotseridis
- Department of Food Science & Human Nutrition, Laboratory of Oenology, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
| | - Stamatina Kallithraka
- Department of Food Science & Human Nutrition, Laboratory of Oenology, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece.
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22
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Ellagitannins in wines: Future prospects in methods of analysis using FT-IR spectroscopy. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.11.017] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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23
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Abstract
Contact of wine with wood during fermentation and ageing produces significant changes in its chemical composition and organoleptic properties, modifying its final quality. Wines acquire complex aromas from the wood, improve their colour stability, flavour, and clarification, and extend their storage period. New trends in the use of barrels, replaced after a few years of use, have led to an increased demand for oak wood in cooperage. In addition, the fact that the wine market is becoming increasingly saturated and more competitive means that oenologists are increasingly interested in tasting different types of wood to obtain wines that differ from those already on the market. This growing demand and the search for new opportunities to give wines a special personality has led to the use of woods within the Quercus genus that are different from those used traditionally (Quercus alba, Quercus petraea, and Quercus robur) and even woods of different genera. Thus, species of the genus Quercus, such as Quercus pyrenaica Willd., Quercus faginea Lam., Quercus humboldtti Bonpl., Quercus oocarpa Liebm., Quercus frainetto Ten, and other genera, such as Robinia pseudoacacia L. (false acacia), Castanea sativa Mill. (chestnut), Prunus avium L. and Prunus cereaus L. (cherry), Fraxinus excelsior L. (European ash), Fraxinus americana L. (American ash), Morus nigra L, and Morus alba L. have been the subject of several studies as possible sources of wood apt for cooperage. The chemical characterization of these woods is essential in order to be able to adapt the cooperage treatment and, thus, obtain wood with oenological qualities suitable for the treatment of wines. This review aims to summarize the different species that have been studied as possible new sources of wood for oenology, defining the extractable composition of each one and their use in wine.
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24
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Abstract
Ageing wine is a common practice used in winemaking, since the quality and sensory profile increase due to the extractable compounds coming from wood, by means of barrels or chips. The quantitative and qualitative compounds of the wood depend on the species, its origins and the treatments applied in cooperages. Traditionally, oak wood species are most often used in cooperage, specifically Quercus alba (Q. alba), Known as American oak and Quercus robur (Q. robur) and Quercus petraea (Q. petraea), both known as French oak. Although this stage is very common for red wines, its use is still restricted in the case of white wines. However, this topic is particularly interesting, since due to the sensorial benefits of wood contact, the option for ageing white wines in barrels or chips could be chosen by winemakers. This review compiles the novel strategies applied to white wines by means of wood contact in recent years with the aim to increase wine quality and sensorial features.
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25
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Toasted vine-shoot chips as enological additive. Food Chem 2018; 263:96-103. [PMID: 29784334 DOI: 10.1016/j.foodchem.2018.04.105] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2017] [Revised: 04/06/2018] [Accepted: 04/23/2018] [Indexed: 11/21/2022]
Abstract
Different ways of vine-shoots revalorization have been proposed, but not in wine yet, as for example in the same way as oak chips are being used. In this work, vine-shoot samples were submitted to a thermogravimetric analysis to establish the temperature range for its lignin structure decomposition, resulting between 160 and 180 °C. Then, vine-shoot chips from Airén and Cencibel cultivars, with a particle size around 2.5-3.5 cm, were submitted to six toasting conditions: 160 °C and 180 °C for 45, 60 and 75 min. Their volatile composition was very similar to oak chips, being vanillin the most important compound. Moreover, such vine-shoots have an interesting content of prodelphinidins that together with the stilbenes may contribute to wine antioxidant activity. The toasting conditions at 180 °C/45 min were the most suitable one for releasing the mentioned valuable compounds in order to propose vine-shoots as new enological additive similar to oak chips.
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Baca-Bocanegra B, Nogales-Bueno J, Hernández-Hierro JM, Heredia FJ. Evaluation of extractable polyphenols released to wine from cooperage byproduct by near infrared hyperspectral imaging. Food Chem 2018; 244:206-212. [DOI: 10.1016/j.foodchem.2017.10.027] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2017] [Revised: 10/05/2017] [Accepted: 10/06/2017] [Indexed: 11/28/2022]
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27
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Del Alamo-Sanza M, Nevares I. Oak wine barrel as an active vessel: A critical review of past and current knowledge. Crit Rev Food Sci Nutr 2017; 58:2711-2726. [PMID: 28557529 DOI: 10.1080/10408398.2017.1330250] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
We review the role of the oak barrel as an active vessel for wine maturation. We present a historical background to highlight that previously established aspects of processes occurring with wine inside the oak barrel are still without confirmation. We argue that recently published new findings on the topic are determining factors in defining the manner in which the oak barrel works with wine. Several studies have been published reviewing how the wine barrel functions as an active vessel that releases chemical compounds into the wine, improving its physical, chemical, and sensory properties. Nevertheless, there are hardly any studies that describe how a wine barrel functions as an active vessel. The present review details the main factors affecting the gas exchange capacity of the barrel, such as the pressure drop generated within the barrel, the formation of a headspace, the effect of wood anatomy, the different oxygen entry routes, the role of wood moisture content and soluble ellagitannins, and the effect of barrel toasting on cooperage. Finally, a hypothesis is proposed regarding the function of the barrel as an active vessel, which determines the manner in which it interacts with the wine that it contains during aging.
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Affiliation(s)
- Maria Del Alamo-Sanza
- a Analytical Chemistry, Universidad de Valladolid Escuela Tecnica Superior de Ingenierias Agrarias , Palencia , Spain
| | - Ignacio Nevares
- b Agricultural and Forestry Engineering , Universidad de Valladolid Escuela Tecnica Superior de Ingenierias Agrarias , Palencia , Spain
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28
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Shubina VS, Shatalin YV. Antioxidant and iron-chelating properties of taxifolin and its condensation product with glyoxylic acid. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2017; 54:1467-1475. [PMID: 28559605 PMCID: PMC5430177 DOI: 10.1007/s13197-017-2573-0] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 02/27/2017] [Indexed: 12/16/2022]
Abstract
The condensation of taxifolin with glyoxylic acid was examined, and the properties of the resulting product were compared with those of taxifolin. The structure of the product was determined by NMR spectroscopy. The ability of the polyphenols to scavenge reactive oxygen species (ROS) was estimated by luminol-dependent chemiluminescence. The iron-chelating and iron-reducing activities were studied using absorption spectrophotometry. It was shown that the condensation leads to the formation of a dimer consisting of two taxifolin units linked through a carboxymethine bridge at the C-6 and C-8 positions of the A ring. The dimer exhibited a somewhat higher ROS scavenging activity than taxifolin. The iron-binding capacity of the compounds was proportional to the number of polyphenol units. The iron-reducing ability of the dimer was lower than that of taxifolin. Thus, the dimer possessed a higher antioxidant activity than the parent flavonoid. The data obtained may be useful for a better understanding of processes occurring in foods and beverages and in a search for new active compounds.
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Affiliation(s)
- Victoria S. Shubina
- Institute of Theoretical and Experimental Biophysics, Russian Academy of Sciences, Institutskaya 3, Pushchino, Moscow Region, Russia 142290
| | - Yuri V. Shatalin
- Institute of Theoretical and Experimental Biophysics, Russian Academy of Sciences, Institutskaya 3, Pushchino, Moscow Region, Russia 142290
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29
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Basalekou M, Pappas C, Tarantilis P, Kotseridis Y, Kallithraka S. Wine authentication with Fourier Transform Infrared Spectroscopy: a feasibility study on variety, type of barrel wood and ageing time classification. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13424] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Marianthi Basalekou
- Department of Food Science & Human Nutrition; Laboratory of Oenology; Agricultural University of Athens; 75 Iera Odos Athens 11855 Greece
| | - Christos Pappas
- Department of Food Science & Human Nutrition; Laboratory of General Chemistry; Agricultural University of Athens; 75 Iera Odos Athens 11855 Greece
| | - Petros Tarantilis
- Department of Food Science & Human Nutrition; Laboratory of General Chemistry; Agricultural University of Athens; 75 Iera Odos Athens 11855 Greece
| | - Yorgos Kotseridis
- Department of Food Science & Human Nutrition; Laboratory of Oenology; Agricultural University of Athens; 75 Iera Odos Athens 11855 Greece
| | - Stamatina Kallithraka
- Department of Food Science & Human Nutrition; Laboratory of Oenology; Agricultural University of Athens; 75 Iera Odos Athens 11855 Greece
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30
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Hu Q, Luo Y. Polyphenol-chitosan conjugates: Synthesis, characterization, and applications. Carbohydr Polym 2016; 151:624-639. [DOI: 10.1016/j.carbpol.2016.05.109] [Citation(s) in RCA: 126] [Impact Index Per Article: 15.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2016] [Revised: 04/30/2016] [Accepted: 05/29/2016] [Indexed: 01/09/2023]
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31
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Kahoun D, Řezková S, Královský J. Effect of heat treatment and storage conditions on mead composition. Food Chem 2016; 219:357-363. [PMID: 27765238 DOI: 10.1016/j.foodchem.2016.09.161] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2016] [Revised: 09/23/2016] [Accepted: 09/26/2016] [Indexed: 11/25/2022]
Abstract
The effects of heat treatment and storage conditions on the composition of pure mead (honey wine) made from only honey and water were investigated. Heat treatment experiments were performed at 7 different temperatures ranging from 40°C to100°C with 10°C increments for 60min. Storage condition experiments were performed at room temperature (20-25°C) in daylight without direct sunlight and in darkness in a refrigerator at 4°C for 1, 2, 4 and 12weeks. The parameters evaluated were phenolic compounds, peak area of unidentified compounds, 5-hydroxymethylfurfural content and antioxidant capacity. Significant changes in compound content were observed in the case of 6 identified compounds and 9 unidentified compounds. However, the antioxidant activity was not affected by the heat treatments or storage at room temperature.
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Affiliation(s)
- David Kahoun
- Institute of Chemistry and Biochemistry, Faculty of Science, University of South Bohemia in České Budějovice, Branišovská 1760, 37005 České Budějovice, Czech Republic.
| | - Soňa Řezková
- Department of Analytical Chemistry, Faculty of Chemical Technology, University of Pardubice, Studentská 573, 53210 Pardubice, Czech Republic
| | - Josef Královský
- Department of Analytical Chemistry, Faculty of Chemical Technology, University of Pardubice, Studentská 573, 53210 Pardubice, Czech Republic
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32
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Muccilli V, Cardullo N, Spatafora C, Cunsolo V, Tringali C. α-Glucosidase inhibition and antioxidant activity of an oenological commercial tannin. Extraction, fractionation and analysis by HPLC/ESI-MS/MS and (1)H NMR. Food Chem 2016; 215:50-60. [PMID: 27542449 DOI: 10.1016/j.foodchem.2016.07.136] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2015] [Revised: 05/27/2016] [Accepted: 07/25/2016] [Indexed: 12/22/2022]
Abstract
Two batches of the oenological tannin Tan'Activ R, (toasted oak wood - Quercus robur), were extracted with ethanol. A fractionation on XAD-16 afforded four fractions for each extract. Extracts and fractions were evaluated for antioxidant activity (DPPH), polyphenol content (GAE) and yeast α-glucosidase inhibitory activity. Comparable results were obtained for both columns, fractions X1B and X2B showing the highest antioxidant activity. Fractions X1C and X2C notably inhibited α-glucosidase, with IC50=9.89 and 8.05μg/mL, respectively. Fractions were subjected to HPLC/ESI-MS/MS and (1)H NMR analysis. The main phenolic constituents of both X1B and X2B were a monogalloylglucose isomer (1), a HHDP-glucose isomer (2), castalin (3) gallic acid (4), vescalagin (5), and grandinin (or its isomer roburin E, 6). X1C and X2C showed a complex composition, including non-phenolic constituents. Fractionation of X2C gave a subfraction, with enhanced α-glucosidase inhibitory activity (IC50=6.15μg/mL), with castalagin (7) as the main constituent.
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Affiliation(s)
- Vera Muccilli
- Dipartimento di Scienze Chimiche, Università degli Studi di Catania, V.le A. Doria 6, 95125 Catania, Italy.
| | - Nunzio Cardullo
- Dipartimento di Scienze Chimiche, Università degli Studi di Catania, V.le A. Doria 6, 95125 Catania, Italy.
| | - Carmela Spatafora
- Dipartimento di Scienze Chimiche, Università degli Studi di Catania, V.le A. Doria 6, 95125 Catania, Italy.
| | - Vincenzo Cunsolo
- Dipartimento di Scienze Chimiche, Università degli Studi di Catania, V.le A. Doria 6, 95125 Catania, Italy.
| | - Corrado Tringali
- Dipartimento di Scienze Chimiche, Università degli Studi di Catania, V.le A. Doria 6, 95125 Catania, Italy.
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A review of polyphenolics in oak woods. Int J Mol Sci 2015; 16:6978-7014. [PMID: 25826529 PMCID: PMC4425000 DOI: 10.3390/ijms16046978] [Citation(s) in RCA: 71] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2014] [Revised: 02/12/2015] [Accepted: 02/13/2015] [Indexed: 11/23/2022] Open
Abstract
Polyphenolics, which are ubiquitous in plants, currently are among the most studied phytochemicals because of their perceptible chemical properties and antioxidant activity. Oak barrels and their alternatives, which are widely used in winemaking nowadays, contribute polyphenolics to wines and are thought to play crucial roles in the development of wines during aging. This study summarizes the detailed information of polyphenolics in oak woods and their products by examining their structures and discussing their chemical reactions during wine aging. This paper evaluates the most recent developments in polyphenolic chemistry by summarizing their extraction, separation, and their identification by the use of chromatographic and spectral techniques. In addition, this paper also introduces polyphenol bioactive ingredients in other plant foods.
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Palomero F, Bertani P, Fernández de Simón B, Cadahía E, Benito S, Morata A, Suárez-Lepe JA. Wood impregnation of yeast lees for winemaking. Food Chem 2015; 171:212-23. [PMID: 25308662 DOI: 10.1016/j.foodchem.2014.08.108] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2014] [Revised: 07/08/2014] [Accepted: 08/26/2014] [Indexed: 10/24/2022]
Abstract
This study develops a new method to produce more complex wines by means of an indirect diffusion of wood aromas from yeast cell-walls. An exogenous lyophilized biomass was macerated with an ethanol wood extract solution and subsequently dried. Different times were used for the adsorption of polyphenols and volatile compounds to the yeast cell-walls. The analysis of polyphenols and volatile compounds (by HPLC/DAD and GC-MS, respectively) demonstrate that the adsorption/diffusion of these compounds from the wood to the yeast takes place. Red wines were also aged with Saccharomyces cerevisiae lees that had been impregnated with wood aromas and subsequently dried. Four different types of wood were used: chestnut, cherry, acacia and oak. Large differences were observed between the woods studied with regards to their volatile and polyphenolic profiles. Sensory evaluations confirmed large differences even with short-term contact between the wines and the lees, showing that the method could be of interest for red wine making. In addition, the results demonstrate the potential of using woods other than oak in cooperage.
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Affiliation(s)
- Felipe Palomero
- Laboratorio de Enología, Dpto. Tecnología de Alimentos, ETSI Agrónomos, Universidad Politécnica de Madrid, Spain.
| | - Paolo Bertani
- Laboratorio de Enología, Dpto. Tecnología de Alimentos, ETSI Agrónomos, Universidad Politécnica de Madrid, Spain
| | - Brígida Fernández de Simón
- Departamento de Productos Forestales, Instituto de Investigación y Tecnología Agraria y Alimentaria, CSIC, Spain
| | - Estrella Cadahía
- Departamento de Productos Forestales, Instituto de Investigación y Tecnología Agraria y Alimentaria, CSIC, Spain
| | - Santiago Benito
- Laboratorio de Enología, Dpto. Tecnología de Alimentos, ETSI Agrónomos, Universidad Politécnica de Madrid, Spain
| | - Antonio Morata
- Laboratorio de Enología, Dpto. Tecnología de Alimentos, ETSI Agrónomos, Universidad Politécnica de Madrid, Spain
| | - José A Suárez-Lepe
- Laboratorio de Enología, Dpto. Tecnología de Alimentos, ETSI Agrónomos, Universidad Politécnica de Madrid, Spain
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Roullier-Gall C, Witting M, Gougeon RD, Schmitt-Kopplin P. High precision mass measurements for wine metabolomics. Front Chem 2014; 2:102. [PMID: 25431760 PMCID: PMC4230200 DOI: 10.3389/fchem.2014.00102] [Citation(s) in RCA: 62] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2014] [Accepted: 10/28/2014] [Indexed: 01/05/2023] Open
Abstract
An overview of the critical steps for the non-targeted Ultra-High Performance Liquid Chromatography coupled with Quadrupole Time-of-Flight Mass Spectrometry (UPLC-Q-ToF-MS) analysis of wine chemistry is given, ranging from the study design, data preprocessing and statistical analyses, to markers identification. UPLC-Q-ToF-MS data was enhanced by the alignment of exact mass data from FTICR-MS, and marker peaks were identified using UPLC-Q-ToF-MS(2). In combination with multivariate statistical tools and the annotation of peaks with metabolites from relevant databases, this analytical process provides a fine description of the chemical complexity of wines, as exemplified in the case of red (Pinot noir) and white (Chardonnay) wines from various geographic origins in Burgundy.
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Affiliation(s)
- Chloé Roullier-Gall
- UMR PAM Université de Bourgogne/AgroSup Dijon, Institut Universitaire de la Vigne et du Vin Jules Guyot, Dijon, France ; Research Unit Analytical BioGeoChemistry, Department of Environmental Sciences, Helmholtz Zentrum München Neuherberg, Germany
| | - Michael Witting
- Research Unit Analytical BioGeoChemistry, Department of Environmental Sciences, Helmholtz Zentrum München Neuherberg, Germany
| | - Régis D Gougeon
- UMR PAM Université de Bourgogne/AgroSup Dijon, Institut Universitaire de la Vigne et du Vin Jules Guyot, Dijon, France
| | - Philippe Schmitt-Kopplin
- Research Unit Analytical BioGeoChemistry, Department of Environmental Sciences, Helmholtz Zentrum München Neuherberg, Germany ; Chair of Analytical Food Chemistry, Technische Universität München Freising-Weihenstephan, Germany
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Cerezo AB, Álvarez-Fernández MA, Hornedo-Ortega R, Troncoso AM, García-Parrilla MC. Phenolic composition of vinegars over an accelerated aging process using different wood species (acacia, cherry, chestnut, and oak): effect of wood toasting. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:4369-4376. [PMID: 24779921 DOI: 10.1021/jf500654d] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Wood shavings are widely employed in vinegar making to reduce aging time. Accordingly, this study aims to evaluate the effects of using shavings from different wood species (acacia, cherry, chestnut, and oak) and of toasting on the release of phenolic compounds into vinegar during the aging process. The study involved aging vinegars using previously toasted shavings and untoasted ones, at 0.5% and 1% (w/v), and collecting samples at 15 and 30 days. The phenolic compounds were analyzed by LC-DAD during the aging process. As a result, wood markers naringenin and kaempferol (cherry), robinetin and fustin (acacia), and isovanillin (oak) were identified for the first time in vinegars. The results also showed that toasting wood shavings decreases the concentration of most flavonoid wood markers (e.g., (+)-taxifolin, naringenin, and fustin) in vinegar, but that it is essential for the highest releases of aldehyde compounds (syringaldehyde, protocatechualdehyde, and vanillin). Remarkably, 15 days was sufficient to obtain the highest increases of most polyphenol compounds in the vinegar. Statistical analysis (linear discriminant analysis) proved that the phenolic compounds identified in vinegars are useful for discriminating vinegars regarding the wood species of the shavings used to accelerate aging.
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Affiliation(s)
- Ana B Cerezo
- Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla , C/P García González no. 2, Sevilla 41012, Spain
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Fernández de Simón B, Sanz M, Cadahía E, Esteruelas E, Muñoz AM. Nontargeted GC-MS approach for volatile profile of toasting in cherry, chestnut, false acacia, and ash wood. JOURNAL OF MASS SPECTROMETRY : JMS 2014; 49:353-370. [PMID: 24809897 DOI: 10.1002/jms.3347] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/14/2013] [Revised: 02/05/2014] [Accepted: 02/06/2014] [Indexed: 06/03/2023]
Abstract
By using a nontargeted GC-MS approach, 153 individual volatile compounds were found in extracts from untoasted, light toasted and medium-toasted cherry, chestnut, false acacia, as well as European and American ash wood, used in cooperage for aging wines, spirits and other beverages. In all wood types, the toasting provoked a progressive increase in carbohydrate derivatives, lactones and lignin constituents, along with a variety of other components, thus increasing the quantitative differences among species with the toasting intensity. The qualitative differences in the volatile profiles allow for identifying woods from cherry (being p-anisylalcohol, p-anisylaldehyde, p-anisylacetone, methyl benzoate and benzyl salicylate detected only in this wood), chestnut (cis and trans whisky lactone) and false acacia (resorcinol, 3,4-dimethoxyphenol, 2,4-dihydroxy benzaldehyde, 2,4-dihydroxyacetophenone, 2,4-dihydroxypropiophenone and 2,4-dihydroxy-3-methoxyacetophenone), but not those from ash, because of the fact that all compounds present in this wood are detected in at least one other. However, the quantitative differences can be clearly used to identify toasted ash wood, with tyrosol being most prominent, but 2-furanmethanol, 3- and 4-ethylcyclotene, α-methylcrotonolactone, solerone, catechol, 3-methylcatechol and 3-hydroxybenzaldehyde as well. Regarding oak wood, its qualitative volatile profile could be enough to distinguish it from cherry and acacia woods, and the quantitative differences from chestnut (vanillyl ethyl ether, isoacetovanillone, butirovanillone, 1-(5-methyl-2-furyl)-2-propanone and 4-hydroxy-5,6-dihydro-(2H)-pyran-2-one) and ash toasted woods.
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Affiliation(s)
- Brígida Fernández de Simón
- Departamento de Productos Forestales, Centro de Investigación Forestal (CIFOR), Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), Apdo. 8111, 28080, Madrid, Spain
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Fernández de Simón B, Martínez J, Sanz M, Cadahía E, Esteruelas E, Muñoz A. Volatile compounds and sensorial characterisation of red wine aged in cherry, chestnut, false acacia, ash and oak wood barrels. Food Chem 2014; 147:346-56. [DOI: 10.1016/j.foodchem.2013.09.158] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2013] [Revised: 09/26/2013] [Accepted: 09/30/2013] [Indexed: 10/26/2022]
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