Variations in oxygen and ellagitannins, and organoleptic properties of red wine aged in French oak barrels classified by a near infrared system

Application of Fourier transform near-infrared spectroscopy combined with GC in rapid and simultaneous determination of essential components in Amomum villosum

A method is described using rapid and sensitive Fourier transform near-infrared spectroscopy combined with Gas Chromatograpy internal standard method detection for the simultaneous identification and determination of three bioactive compounds in Amomum villosum samples. Partial least squares regression is selected as the analysis type and multiplicative scatter correction, second derivative, and SNV were adopted for the spectral pretreatment. The correlation coefficients (R) of the calibration models were above 0.95 and the root mean square error of predictions were under 0.8. The developed models were applied to unknown samples with satisfantory results. The established method was validated and can be applied to the intrinsic quality control of Amomum villosum.

Polyphenolic Characterization of Nebbiolo Red Wines and Their Interaction with Salivary Proteins

The present study correlates the polyphenolic composition of two different Nebbiolo red wines from the 2015 vintage (M and P), with the salivary proteins’ precipitation process. The work centered on the polyphenolic characterization of Nebbiolo wines and their interaction with different families of salivary proteins. Overall, both wines were found to be very reactive with human saliva which was supposed to contribute to their astringent character. The comparison of both wines showed that the M wine presented higher values of total phenolics, total proanthocyanidins, and tannin specific activity. Moreover, this wine showed a higher interaction with salivary proteins. Altogether, the chemical characterization and reactivity toward human saliva could contribute to the wine astringency.

Wine or Beer? Comparison, Changes and Improvement of Polyphenolic Compounds during Technological Phases

Wine and beer are nowadays the most popular alcoholic beverages, and the benefits of their moderate consumption have been extensively supported by the scientific community. The main source of wine and beer's antioxidant behavior are the phenolic substances. Phenolic compounds in wine and beer also influence final product quality, in terms of color, flavor, fragrance, stability, and clarity. Change in the quantity and quality of phenolic compounds in wine and beer depends on many parameters, beginning with the used raw material, its place of origin, environmental growing conditions, and on all the applied technological processes and the storage of the final product. This review represents current knowledge of phenolic compounds, comparing qualitative and quantitative profiles in wine and beer, changes of these compounds through all phases of wine and beer production are discussed, as well as the possibilities for increasing their content. Analytical methods and their importance for phenolic compound determination have also been pointed out. The observed data showed wine as the beverage with a more potent biological activity, due to a higher content of phenolic compounds. However, both of them contain, partly similar and different, phenolic compounds, and recommendations have to consider the drinking pattern, consumed quantity, and individual preferences. Furthermore, novel technologies have been developing rapidly in order to improve the polyphenolic content and antioxidant activity of these two beverages, particularly in the brewing industry.

Volatile composition of oak wood from different customised oxygenation wine barrels: Effect on red wine

The compounds that the wood releases to the wine and the oxygen transmission rate (OTR) of the barrel define the final wine. The new possibility of choosing the OTR of the barrel allows the winemaker to globally control the ageing process. The aim of this work was to study the volatile composition of woods classified according to their OTR, which are used to build barrels for wine ageing. The results showed that volatile composition differs depending on wood OTR and the temperature reached during toasting. On the toasted side of the stave in contact with the wine, low OTR wood had a statistically higher content in furan compounds (5-hydroxymethylfurfural, furfural and 5-methylfurfural), acetovanillone and phenolic aldehydes (vanillin and syringaldehyde), while 4-ethylguaiacol and trans-β-methyl-γ-octalactone were significantly higher in staves with a high OTR. The same red wine aged first for three months in high and low oxygenation barrels presents different characteristics.

Development of a comprehensive quality control method for the quantitative analysis of volatiles and lignans in Magnolia biondii Pamp. by near infrared spectroscopy

The quality of drug is vital to its curative effect, thus it is important to develop a comprehensive quality control method for commonly used drugs. In this study, we developed a Gas chromatography-mass spectrometry separation method for the qualitative and quantitative analysis of volatiles, together with a High-performance liquid chromatography-mass spectrometry separation method for lignans in Magnolia biondii Pamp.. 79 volatiles and 11 lignans were identified via comparing their chromatographic behavior and mass spectra data with those in the literature. The methods were then used to determine the contents of volatiles (1, 8-cineole, d-Limonene, α-terpineol, linalool, L-camphor brain and bornyl acetate) and lignans (epieudesmin, magnolin, epi-magnolin A and fargesin) in Magnolia biondii Pamp.. Subsequently, 13 qualitative models including volatiles (1, 8-cineole, d-Limonene, α-terpineol, linalool, L-camphor brain and bornyl acetate), water-soluble extractive, lignans (pinoresinol dimethyl ether, magnolin, epi-magnolin A and fargesin) and moisture were developed by Near-Infrared Spectroscopy based on partial least square regression herein. The reference values were obtained by High-performance liquid chromatography, Gas chromatography and etc., while the predicted values were attained from the NIR spectrum. Compared with the traditional detection methods, NIR technique methodology significantly improved the ability to evaluate the quality of Magnolia biondii Pamp., which had the advantages of convenience, celerity, highly efficiency, low cost, no harm to samples, no reagent consumption, and no pollution to the environment. Moreover, the systematic analysis method combined pharmaceutical analysis with pharmacochemistry was proposed to prepare volatiles, water-soluble extractive and lignans parts from the same sample. This way could extract more index components to be beneficial in the quality control of Magnolia biondii Pamp. roundly.

Alternative Woods in Enology: Characterization of Tannin and Low Molecular Weight Phenol Compounds with Respect to Traditional Oak Woods. A Review

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.

Impact of Oak Wood Barrel Tannin Potential and Toasting on White Wine Antioxidant Stability

Wines aged in oak wood barrels with various uniform tannin contents (which were classified according to their total ellagitannins contents as predicted by Near Infrared Spectroscopy on the untoasted wood) and different toasting levels (high precision toasting by radiation) were distinguished according to their overall abilities to resist against oxidation. Wine trials were carried out on two different vintages (2015, 2016) and three grape varieties (Sauvignon blanc, Sémillon, Chardonnay). Regardless of the vintage and the wine matrix, a relationship was established between wine oxidative stability (based on EPR spin trapping methodology) and oak barrel tannin potential. The extraction kinetic of ellagitannins by wines appeared linear during barrel aging and achieved its maximum at six or eight months, in a grape variety dependent manner. Oak wood barrel tannin potentials and toastings had no effect on wine glutathione and polyphenols contents. However, wines aged in new barrels with both low and medium tannin potentials, preserved at the end of aging and important number of S-N containing compounds, which was in addition to the known ellagitanins, revealed wines better antioxidant stability.

Astringency, bitterness and color changes in dry red wines before and during oak barrel aging: An updated phenolic perspective review

To understand effects of using oak barrels on the astringency, bitterness and color of dry red wines, phenolic reactions in wines before and after barrel aging are reviewed in this paper, which has been divided into three sections. The first section includes an introduction to chemical reactivities of grape-derived phenolic compounds, a summary of the phenolic reactions that occur in dry red wines before barrel aging, and a discussion of the effects of these reactions on wine astringency, bitterness and color. The second section introduces barrel types that determine the oak barrel constituents in wines (primarily oak aldehydes and ellagitannins) and presents reactions between the oak constituents and grape-derived phenolic compounds that may modulate wine astringency, bitterness and color. The final section illustrates the chemical differences between basic oxidation and over-oxidation in wines, discusses oxygen consumption kinetics in wines during barrel aging by comparing different oxygen consumption kinetics observed previously by others, and speculates on the possible preliminary phenolic reactions that occur in dry red wines during oak barrel aging that soften tannins and stabilize pigments via basic oxidation. Additionally, sulfur dioxide (SO₂) addition during barrel aging and suitability of adopting oak barrels for aging wines are briefly discussed.