BIO Web of Conferences
Volume 7, 201639th World Congress of Vine and Wine
|Number of page(s)
|26 October 2016
Comparison between the contribution of ellagitannins of new oak barrels and one-year-used barrels
1 Departament de Bioquímica i Biotecnologia, Facultat d'Enologia de Tarragona, Universitat Rovira i Virgili, C/Marcel.li Domingo, s/n. 43007 Tarragona, Spain
2 Universidad de Castilla-La Mancha, Instituto Regional de Investigación Científica Aplicada, Campus Universitario s/n, 13071 Ciudad Real, Spain
3 Instituto de la Vid y el Vino de Castilla-La Mancha, Ctra. Toledo-Albacete s/n, 13700 Tomelloso, Ciudad Real, Spain
The influence of the botanical origin (French oak: Quercus petraea and American oak: Quercus alba), toasting level and if the barrel were new of previously used during one year have been studied. Results indicate that French oak released significant higher amounts of ellagitannins than American oak. Toasting level also exert a great influence. The higher the toasting level the lower the ellagitannin concentration in wines. Finally, the use during one year of the barrels drastically decreases the ellagitannin concentration in wines. Consequently, it can be concluded that the origin of oak, the toasting level and especially the previous use of the barrels have a very significant influence on the final ellagitannin concentration in wine, and probably on its sensory impact.
© The Authors, published by EDP Sciences 2016
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0 (http://creativecommons.org/licenses/by/4.0/).
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