MARCHAL, Axel; PRIDA, Andréi; DUBOURDIEU, Denis

doi:10.1021/acs.jafc.5b05056

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

PRIDA, Andréi

DUBOURDIEU, Denis
Unité de Recherche Oenologie [Villenave d'Ornon] [OENO]

Langue

Article de revue

Ce document a été publié dans

Journal of Agricultural and Food Chemistry. 2016-01-12, vol. 64, n° 3, p. 618-626

Résumé en anglais

Oak aging is a crucial step in winemaking during which the organoleptic properties of wine are modified. Various parameters affect the chemical composition of oak wood including botanical origin, which has been previously shown to be a determinant factor. This study focused on the development of a LC-HRMS method to assay four recently discovered taste-active triterpenes (three sweet and one bitter). The method was applied to evaluate the effect of oak species (Quercus petraea and Quercus robur) on the concentration of these molecules in wood. The results showed that sessile oak was richer in sweet triterpenes and poorer in the bitter one than pedunculate oak, with high interindividual variations within species. Furthermore, a triterpenoid index was calculated to reveal the triterpenoid composition of oak wood. This index appears to be a promising tool for the unambiguous discrimination of oak species and could offer new insights into oak wood selection by coopers and the monitoring of oak aging by winemakers.< Réduire

Mots clés en anglais

wine aging

sweetness

bitterness

taste

Orbitrap

quercotriterpenosides

URI

https://oskar-bordeaux.fr/handle/20.500.12278/26046

DOI

http://dx.doi.org/10.1021/acs.jafc.5b05056

Unités de recherche

Oenologie - UMR 1366

Voir/Ouvrir

Métadonnées

Partager cette publication !

Licence d’utilisation du document

New Approach for Differentiating Sessile and Pedunculate Oak: Development of a LC-HRMS Method To Quantitate Triterpenoids in Wood

Langue

Ce document a été publié dans

Résumé en anglais

Mots clés en anglais

URI

DOI

Unités de recherche