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

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• 作者：Miriam Sanz^a ; Brí ; gida Ferná ; ndez de Simó ; n^b ; ^{fdesimon@inia.es} ; Enrique Esteruelas^a ; Á ; ngel Mª ; Muñ ; oz^a ; Estrella Cadahí ; a^b ; Mª ; Teresa Herná ; ndez^c ; Isabel Estrella^c ; Juana Martinez^d
• 关键词：Robinia pseudoacacia ; Barrels ; Polyphenols ; Toasting ; Wine
• 刊名：Analytica Chimica Acta
• 出版年：2012
• 期刊代码：2_00032670
• 类别：ch
• 出版时间：30 June, 2012
• 卷：732
• 期：Complete
• 页码：83-90
• 文件大小：671 K

摘要

Polyphenolic composition of two Syrah wines aged during 6 or 12 months in medium toasting acacia and oak 225 L 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.