Polyphenols in red wine aged in acacia (Robinia pseudoacacia) and oak (Quercus petraea) wood barrels.

Abstract

Polyphenolic composition of two Syrah wines aged during 6 or 12 months in medium toasting acacia and oak 225L barrels was studied by LC-DAD-ESI/MS. A total of 43 nonanthocyanic phenolic compounds were found in all wines, and other 15 compounds only in the wines from acacia barrels. Thus, the nonanthocyanic phenolic profile could be a useful tool to identify the wines aged in acacia barrels. Among all of them the dihydrorobinetin highlights because of its high levels, but also robinetin, 2,4-dihydroxybenzaldehyde, a tetrahydroxydihydroflavonol, fustin, butin, a trihydroxymethoxydihydroflavonol and 2,4-dihydroxybenzoic acid were detected at appreciable levels in wines during aging in acacia barrels, and could be used as phenolic markers for authenticity purposes. Although longer contact time with acacia wood mean higher concentrations of phenolic markers found in wines, the identification of these wines will also be easy after short aging times due the high levels reached by these compounds, even after only 2 months of aging.

DOI: 10.1016/j.aca.2012.01.061

Cite this paper

@article{Sanz2012PolyphenolsIR, title={Polyphenols in red wine aged in acacia (Robinia pseudoacacia) and oak (Quercus petraea) wood barrels.}, author={Miriam Sanz and Br{\'i}gida Fern{\'a}ndez de Sim{\'o}n and Enrique Esteruelas and Angel Ma Mu{\~n}oz and Estrella Cadah{\'i}a and Ma Teresa Hern{\'a}ndez and Isabel Estrella and Juana Martinez}, journal={Analytica chimica acta}, year={2012}, volume={732}, pages={83-90} }