GONZÁLEZ-CENTENO, Maria Reyes; CHIRA, Kleopatra; TEISSEDRE, Pierre Louis

doi:10.1021/acs.jafc.6b05497

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GONZÁLEZ-CENTENO, Maria Reyes
Unité de Recherche Oenologie [Villenave d'Ornon] [OENO]

CHIRA, Kleopatra
Unité de Recherche Oenologie [Villenave d'Ornon] [OENO]

TEISSEDRE, Pierre Louis

Unité de Recherche Oenologie [Villenave d'Ornon] [OENO]

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Ce document a été publié dans

Journal of Agricultural and Food Chemistry. 2017, vol. 65, n° 16, p. 3320-3329

Résumé en anglais

Ellagitannin and anthocyanin profiles, woody volatile composition, and sensory properties of wines in which malolactic fermentation (MLF) took place in barrels or stainless steel tanks, have been compared after 12 months of barrel aging. Three different barrel toastings were evaluated. Barrel-fermented wines generally presented 1.2-fold higher total phenolics, whereas tank-fermented wines exhibited 1.1- and 1.2-fold greater total proanthocyanidin and anthocyanin contents, respectively. Concerning ellagitannin composition, the barrel toasting effect seemed to be more important than differences due to MLF container. Certain woody and fruity volatiles varied significantly (p < 0.05) depending on whether MLF occurred in barrels or tanks. Barrel-fermented wines were preferred in the mouth, whereas olfactory preference depended on barrel toasting. This is the first study that evaluates the impact of oak wood during MLF on ellagitannin wine composition, as well as the barrel toasting effect on wine attributes during aging when MLF occurred whether in barrels or in tanks.< Réduire

Mots clés

fût

oenologie

vin

fermentation malolactique

propriété sensorielle

composition volatile

anthocyanine

ellagitanine

Mots clés en anglais

volatile composition

wine

toasting

ellagitannins

malolactic fermentation

oak wood barrel

sensory analysis