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Pierre-louis Teissedre - One of the best experts on this subject based on the ideXlab platform.
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Ellagitannins and Flavano-Ellagitannins: Red Wines Tendency in Different Areas, Barrel Origin and Ageing Time in Barrel and Bottle.
Biomolecules, 2019Co-Authors: Zuriñe Rasines-perea, Michael Jourdes, Stéphane Quideau, Rémi Jacquet, Pierre-louis TeissedreAbstract:During maturation and ageing in Oak Barrels polyphenolic compounds from Oak wood, and particularly C-glucosidic ellagitannins, can be released from wood to the wine. These ellagitannins can be involved in oxidation reactions, affecting the wine's organoleptic properties such as astringency. In this study C-glucosidic ellagitannins and flavano-ellagitannins, acutissimins A and B and epiacutissimins A and B, as well as mongolicain A, which is the result compound of acutissimin A oxidation, were identified and quantified. The quantification was carried out by HPLC-UV-MS in 185 commercial samples from different cultivar areas (Bordeaux and Rioja), different barrel Oak wood (French Oak Barrels and American Oak Barrels) and different ageing periods. The results show differences between the two zones in terms of compound concentrations. Moreover, the ageing process in bottle for Bordeaux wines are unlike Rioja wines behavior in bottle.
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Use of Oak wood during malolactic fermentation and ageing: Impact on chardonnay wine character.
Food Chemistry, 2019Co-Authors: M. R. González-centeno, Kleopatra Chira, Pierre-louis TeissedreAbstract:Malolactic fermentation (MLF) and Oak Barrels aging are two oenological processes which modify wine composition and sensory characteristics. The effect of MLF-container (stainless steel tanks, Barrels) and barrel toasting (T1, T2, T3) on ellagitannin concentration, volatile composition and sensory attributes of Chardonnay wines was evaluated. Barrel toasting had higher impact on ellagitannin content than MLF-container. When comparing both MLF-modalities, barrel-fermented wines exhibited greater amounts of vanillin and whiskey-lactones but lower concentrations of fruity aroma compounds. Regarding sensory analysis, greater citrus and floral aromas were perceived for MLF-tank wines, and higher nuts aroma for MLF-barrel wines. Using Barrels as MLF-containers i) did not change the aroma perception defining Chardonnay character (peach, apricot and gun flint); ii) did not impact the aromatic intensity and persistence, sweetness, acidity, mouthfeel volume and/or bitterness; and iii) did not confer significantly higher overall woody aromas which might mask fruity, floral and mineral (gun flint) character.
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ellagitannin content volatile composition and sensory profile of wines from different countries matured in Oak Barrels subjected to different toasting methods
Food Chemistry, 2016Co-Authors: Maria Reyes Gonzalezcenteno, Kleopatra Chira, Pierre-louis TeissedreAbstract:Abstract Ellagitannins and aromatic compounds evolution in Cabernet Sauvignon wines macerated in Oak Barrels for a year was studied. Identical Barrels with different toastings (medium toasting, medium toasting with watering, Noisette) were used in French, Italian and USA cellars. Ellagitannins increased by 84–96% with aging time, as did woody volatiles, by 86–91% in French wines and 23–35% in Italian wines, while fruity aroma compounds declined by 50–57% in the French and Italian wines over a 12-months period. Nevertheless, other behaviors and different kinetics rates for these compounds were observed depending on barrel toasting, wine matrix and their interactions. Perceived overall woody intensity was closely related to trans -whiskey lactone, guaiacol and vanillin, whereas astringency and bitterness were significantly linked to ellagitannins ( p This is the first study that evaluates the toasting effect on wines from different countries matured in the same Oak Barrels.
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C-glucosidic ellagitannin concentrations variability during the years in Syrah wines from Languedoc vineyard
BIO Web of Conferences, 2016Co-Authors: Zuriñe Rasines-perea, Michael Jourdes, Stéphane Quideau, Rémi Jacquet, Pierre-louis TeissedreAbstract:C-Glucosidic ellagitannins, which are the main polyphenolic compounds in Oak heartwood, are extracted by wine during aging in Oak Barrels. The C-glucosidic ellagitannins were extracted and purified (> 95% pure) from Quercus robur heartwood and the hemisynthesis of acutissimins A and B, as well as that of epiacutissimins A and B were performed in an acidic organic solution to identified and quantified their concentration ranges by HPLC-UV-MS in 17 Syrah wine samples from the same cultivar area, Languedoc, same quality wood of French Oak barrel, same time of Oak barrel ageing (12 months) and different ageing period (years from 1999 to 2011). Unlike our first hypothesis, the linear relationship of a reduction in the total content of ellagitannins with the time spent in bottles is not visible.
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influence of wood Barrels classified by nirs on the ellagitannin content composition and on the organoleptic properties of wine
Journal of Agricultural and Food Chemistry, 2013Co-Authors: Julien Michel, Alexandra Le Floch, Thomas Giordanengo, Nicolas Mourey, Michael Jourdes, Pierre-louis TeissedreAbstract:Ellagitannins are extracted from Oak wood during wine aging in Oak Barrels. This research is based on the NIRS (Oakscan) Oak wood classification according to their index polyphenolic (IP) (between 21.07 and 70.15). Their level in wood is very variable (between 5.95 and 32.91 mg/g dry wood) and influenced their concentration in red wine (between 2.30 and 32.56 mg/L after 24 months of aging) and thus their impact on wine organoleptic properties. The results show a good correlation between the NIRS classification and the chemical analysis (HPLC-UV-MS and acidic hydrolysis procedure) and with the wood ellagitannin level, the ellagitannin extraction kinetic, and the ellagitannins evolution in red wine (Cabernet Sauvignon). Moreover, a correlation between the NIRS classification and the increasing intensity of some wood aromas (woody, spicy, vanilla, and smoked/toasted), flavors (bitterness and astringency), and a decreasing intensity of fruitiness was also observed.
M L Morales - One of the best experts on this subject based on the ideXlab platform.
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classification of sherry vinegars by combining multidimensional fluorescence parafac and different classification approaches
Talanta, 2012Co-Authors: Raquel M. Callejón, Jose Manuel Amigo, Erola Pairo, Sergio Garmon, Juan A Ocana, M L MoralesAbstract:SherryvinegarisamuchappreciatedproductfromJerez-Xeres-Sherry,ManzanilladeSanlucarandVinagrede Jerez Protected Designation in southwestern Spain. Its complexity and the extraordinary organolepticproperties are acquired thanks to the method of production followed, the so-called “criaderas y solera”ageing system. Three qualities for Sherry vinegar are considered according to ageing time in Oak Barrels:“Vinagre de Jerez” (minimum of 6 months), “Reserva” (at least 2 years) and “Gran Reserva” (at least 10years).In the last few years, there has been an increasing need to develop rapid, inexpensive and effectiveanalytical methods, as well as requiring low sample manipulation for the analysis and characterizationof Sherry vinegar. Fluorescence spectroscopy is emerging as a competitive technique for this purpose, provides in afew seconds an excitation-emission landscape that may be used as fingerprint of thevinegar.Multi-way analysis, specifically Parallel Factor Analysis (PARAFAC), is a powerful tool for simultaneousdetermination of fluorescent components, because they extract themost relevant information fromdata and allow building robust models. Moreover, the information obtained by PARAFAC can be used tobuild robustandreliableclassificationanddiscriminationmodels(e.g.byusingSupportVectorMachinesand Partial Least Squares-Discriminant Analysis models).In this context, the aim of this work was to study the possibilities of multi-way fluorescence linkedto PARAFAC and to classify the different Sherry vinegars accordingly to their ageing. The results demon-strated thattheuseoftheproposedanalyticalandchemometrictoolsareaperfectcombinationtoextractrelevant chemicalinformationaboutthevinegarsaswellastoclassifyanddiscriminatethemconsideringthe different ageing.© 2011 Elsevier B.V. All rights reserved.
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Changes of volatile compounds in wine vinegars during their elaboration in Barrels made from different woods
Food Chemistry, 2010Co-Authors: Raquel M. Callejón, M L Morales, M J Torija, Albert Mas, Ana M TroncosoAbstract:Abstract Changes in the volatile components of red wine vinegars and balsamic vinegars were investigated during 1 year of aging in wood Barrels and bottles. Barrels of four different woods (Oak, chestnut, acacia and cherry) were used. A total of 57 volatile compounds were analysed by Gas Chromatography–Flame Ionization Detection (GC–FID) and Headspace Sorptive Extraction GC–Mass Spectrometry (HSSE-TD–GC–MS). We observed significant increases in the total content of volatile compounds only for balsamic vinegars. The concentrations of ethyl furoate, ethyl benzoate, benzaldehyde and acetophenone were highest in cherry Barrels. These compounds, then, seem to be characteristic of this wood. Oak lactones presented the highest increases for vinegars aged in Oak. Eugenol was only present in vinegars aged in chestnut and Oak Barrels. Oak and cherry seem to be the best type of wood for aging of vinegar due to their distinctive aromatic characteristics.
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Volatile compounds in red wine vinegars obtained by submerged and surface acetification in different woods
Food Chemistry, 2009Co-Authors: Raquel M. Callejón, Wendu Tesfaye, Ana M Troncoso, M J Torija, Albert Mas, M L MoralesAbstract:Abstract Changes in volatile components were investigated during controlled acetifications. The substrates used to perform traditional surface acetifications were two red wines. Barrels of four different woods (Oak, chestnut, acacia and cherry) were used. Submerged acetifications were performed at the laboratory scale. Volatile compounds were analysed by Headspace Sorptive Extraction and Gas Chromatography–Mass Spectrometry (HSSE-TD–GC–MS). Out of 57 compounds identified in the samples, 38 were quantified. Of these, ethyl furoate, ethyl benzoate and limonene had never been described in wine vinegars. Acetifications led to an increase in the total quantity of volatile components, which were higher in the surface processes. Acetic esters were predominant in surface culture vinegars, whereas acids were predominant in submerged culture vinegars. Oak-lactones were quantified only in vinegars produced in Oak Barrels. Ethyl furoate and ethyl benzoate increased in cherry wood Barrels. Multivariate statistical analysis supported the influence of the process on the volatile composition of the final vinegars.
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Accelerated aging of wine vinegars with Oak chips: evaluation of wood flavour compounds
Food Chemistry, 2004Co-Authors: M L Morales, B Benı́tez, Ana M TroncosoAbstract:Abstract Assays of accelerated aging in wine vinegars were performed with 2% w/v of Oak chips and different pretreatments (toasted at 180 °C, or boiled and toasted at 180 °C). An analytical method for determining volatile compounds from wood (volatile phenols, whisky–lactones, vanillin, etc.) in wine vinegars was set up. This method consisted of a solid phase extraction step followed by gas chromatography. When traditional aging for 180 days (Oak Barrels) and accelerated aging for 15 days were compared, the results showed that the biggest difference was the rate of extraction for vanillin. Oak-chip aging increased the concentration of this compound 20-fold. Levels of Oak-lactone isomers were higher when only toasted Oak chips were used. Other factors such as ethanol content or the use of Barrels have also been considered. We conclude that Oak chips (only toasted) are a valuable alternative to Oak Barrels for obtaining, in a short period of time (15 days), wine vinegars with the peculiar characteristics given by Oak wood.
Ana M Troncoso - One of the best experts on this subject based on the ideXlab platform.
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Changes of volatile compounds in wine vinegars during their elaboration in Barrels made from different woods
Food Chemistry, 2010Co-Authors: Raquel M. Callejón, M L Morales, M J Torija, Albert Mas, Ana M TroncosoAbstract:Abstract Changes in the volatile components of red wine vinegars and balsamic vinegars were investigated during 1 year of aging in wood Barrels and bottles. Barrels of four different woods (Oak, chestnut, acacia and cherry) were used. A total of 57 volatile compounds were analysed by Gas Chromatography–Flame Ionization Detection (GC–FID) and Headspace Sorptive Extraction GC–Mass Spectrometry (HSSE-TD–GC–MS). We observed significant increases in the total content of volatile compounds only for balsamic vinegars. The concentrations of ethyl furoate, ethyl benzoate, benzaldehyde and acetophenone were highest in cherry Barrels. These compounds, then, seem to be characteristic of this wood. Oak lactones presented the highest increases for vinegars aged in Oak. Eugenol was only present in vinegars aged in chestnut and Oak Barrels. Oak and cherry seem to be the best type of wood for aging of vinegar due to their distinctive aromatic characteristics.
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Volatile compounds in red wine vinegars obtained by submerged and surface acetification in different woods
Food Chemistry, 2009Co-Authors: Raquel M. Callejón, Wendu Tesfaye, Ana M Troncoso, M J Torija, Albert Mas, M L MoralesAbstract:Abstract Changes in volatile components were investigated during controlled acetifications. The substrates used to perform traditional surface acetifications were two red wines. Barrels of four different woods (Oak, chestnut, acacia and cherry) were used. Submerged acetifications were performed at the laboratory scale. Volatile compounds were analysed by Headspace Sorptive Extraction and Gas Chromatography–Mass Spectrometry (HSSE-TD–GC–MS). Out of 57 compounds identified in the samples, 38 were quantified. Of these, ethyl furoate, ethyl benzoate and limonene had never been described in wine vinegars. Acetifications led to an increase in the total quantity of volatile components, which were higher in the surface processes. Acetic esters were predominant in surface culture vinegars, whereas acids were predominant in submerged culture vinegars. Oak-lactones were quantified only in vinegars produced in Oak Barrels. Ethyl furoate and ethyl benzoate increased in cherry wood Barrels. Multivariate statistical analysis supported the influence of the process on the volatile composition of the final vinegars.
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Accelerated aging of wine vinegars with Oak chips: evaluation of wood flavour compounds
Food Chemistry, 2004Co-Authors: M L Morales, B Benı́tez, Ana M TroncosoAbstract:Abstract Assays of accelerated aging in wine vinegars were performed with 2% w/v of Oak chips and different pretreatments (toasted at 180 °C, or boiled and toasted at 180 °C). An analytical method for determining volatile compounds from wood (volatile phenols, whisky–lactones, vanillin, etc.) in wine vinegars was set up. This method consisted of a solid phase extraction step followed by gas chromatography. When traditional aging for 180 days (Oak Barrels) and accelerated aging for 15 days were compared, the results showed that the biggest difference was the rate of extraction for vanillin. Oak-chip aging increased the concentration of this compound 20-fold. Levels of Oak-lactone isomers were higher when only toasted Oak chips were used. Other factors such as ethanol content or the use of Barrels have also been considered. We conclude that Oak chips (only toasted) are a valuable alternative to Oak Barrels for obtaining, in a short period of time (15 days), wine vinegars with the peculiar characteristics given by Oak wood.
Michael Jourdes - One of the best experts on this subject based on the ideXlab platform.
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Ellagitannins and Flavano-Ellagitannins: Red Wines Tendency in Different Areas, Barrel Origin and Ageing Time in Barrel and Bottle.
Biomolecules, 2019Co-Authors: Zuriñe Rasines-perea, Michael Jourdes, Stéphane Quideau, Rémi Jacquet, Pierre-louis TeissedreAbstract:During maturation and ageing in Oak Barrels polyphenolic compounds from Oak wood, and particularly C-glucosidic ellagitannins, can be released from wood to the wine. These ellagitannins can be involved in oxidation reactions, affecting the wine's organoleptic properties such as astringency. In this study C-glucosidic ellagitannins and flavano-ellagitannins, acutissimins A and B and epiacutissimins A and B, as well as mongolicain A, which is the result compound of acutissimin A oxidation, were identified and quantified. The quantification was carried out by HPLC-UV-MS in 185 commercial samples from different cultivar areas (Bordeaux and Rioja), different barrel Oak wood (French Oak Barrels and American Oak Barrels) and different ageing periods. The results show differences between the two zones in terms of compound concentrations. Moreover, the ageing process in bottle for Bordeaux wines are unlike Rioja wines behavior in bottle.
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C-glucosidic ellagitannin concentrations variability during the years in Syrah wines from Languedoc vineyard
BIO Web of Conferences, 2016Co-Authors: Zuriñe Rasines-perea, Michael Jourdes, Stéphane Quideau, Rémi Jacquet, Pierre-louis TeissedreAbstract:C-Glucosidic ellagitannins, which are the main polyphenolic compounds in Oak heartwood, are extracted by wine during aging in Oak Barrels. The C-glucosidic ellagitannins were extracted and purified (> 95% pure) from Quercus robur heartwood and the hemisynthesis of acutissimins A and B, as well as that of epiacutissimins A and B were performed in an acidic organic solution to identified and quantified their concentration ranges by HPLC-UV-MS in 17 Syrah wine samples from the same cultivar area, Languedoc, same quality wood of French Oak barrel, same time of Oak barrel ageing (12 months) and different ageing period (years from 1999 to 2011). Unlike our first hypothesis, the linear relationship of a reduction in the total content of ellagitannins with the time spent in bottles is not visible.
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influence of wood Barrels classified by nirs on the ellagitannin content composition and on the organoleptic properties of wine
Journal of Agricultural and Food Chemistry, 2013Co-Authors: Julien Michel, Alexandra Le Floch, Thomas Giordanengo, Nicolas Mourey, Michael Jourdes, Pierre-louis TeissedreAbstract:Ellagitannins are extracted from Oak wood during wine aging in Oak Barrels. This research is based on the NIRS (Oakscan) Oak wood classification according to their index polyphenolic (IP) (between 21.07 and 70.15). Their level in wood is very variable (between 5.95 and 32.91 mg/g dry wood) and influenced their concentration in red wine (between 2.30 and 32.56 mg/L after 24 months of aging) and thus their impact on wine organoleptic properties. The results show a good correlation between the NIRS classification and the chemical analysis (HPLC-UV-MS and acidic hydrolysis procedure) and with the wood ellagitannin level, the ellagitannin extraction kinetic, and the ellagitannins evolution in red wine (Cabernet Sauvignon). Moreover, a correlation between the NIRS classification and the increasing intensity of some wood aromas (woody, spicy, vanilla, and smoked/toasted), flavors (bitterness and astringency), and a decreasing intensity of fruitiness was also observed.
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impact of concentration of ellagitannins in Oak wood on their levels and organoleptic influence in red wine
Journal of Agricultural and Food Chemistry, 2011Co-Authors: Julien Michel, Thomas Giordanengo, Nicolas Mourey, Michael Jourdes, Maria Aparecida Azevedo Pereira Da Silva, Pierre-louis TeissedreAbstract:Some wood substances such as ellagitannins can be extracted during wine aging in Oak Barrels. The level of these hydrolyzable tannins in wine depends of some parameters of Oak wood. Their impact on the organoleptic perception of red wine is poorly known. In our research, Oak staves were classified in three different groups according to their level of ellagitannins estimated by NIRS (near infrared spectroscopy) online procedure (Oakscan). First, the ellagitannin level and composition were determine for each classified stave and an excellent correlation between the NIRS classification (low, medium and high potential level of ellagitannin) and the ellagitannin content estimated by HPLC–UV was found. Each different group of NIRS classified staves was then added to red wine during its aging in a stainless tank, and the extraction and evolution of the ellagitannins were monitored. A good correlation between the NIRS classification and the concentration of ellagitannins in red wine aging in contact with the clas...
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impact of concentration of ellagitannins in Oak wood on their levels and organoleptic influence in red wine
Journal of Agricultural and Food Chemistry, 2011Co-Authors: Julien Michel, Thomas Giordanengo, Nicolas Mourey, Michael Jourdes, Maria Aparecida Azevedo Pereira Da Silva, Pierre-louis TeissedreAbstract:Some wood substances such as ellagitannins can be extracted during wine aging in Oak Barrels. The level of these hydrolyzable tannins in wine depends of some parameters of Oak wood. Their impact on the organoleptic perception of red wine is poorly known. In our research, Oak staves were classified in three different groups according to their level of ellagitannins estimated by NIRS (near infrared spectroscopy) online procedure (Oakscan). First, the ellagitannin level and composition were determine for each classified stave and an excellent correlation between the NIRS classification (low, medium and high potential level of ellagitannin) and the ellagitannin content estimated by HPLC–UV was found. Each different group of NIRS classified staves was then added to red wine during its aging in a stainless tank, and the extraction and evolution of the ellagitannins were monitored. A good correlation between the NIRS classification and the concentration of ellagitannins in red wine aging in contact with the clas...
Raquel M. Callejón - One of the best experts on this subject based on the ideXlab platform.
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classification of sherry vinegars by combining multidimensional fluorescence parafac and different classification approaches
Talanta, 2012Co-Authors: Raquel M. Callejón, Jose Manuel Amigo, Erola Pairo, Sergio Garmon, Juan A Ocana, M L MoralesAbstract:SherryvinegarisamuchappreciatedproductfromJerez-Xeres-Sherry,ManzanilladeSanlucarandVinagrede Jerez Protected Designation in southwestern Spain. Its complexity and the extraordinary organolepticproperties are acquired thanks to the method of production followed, the so-called “criaderas y solera”ageing system. Three qualities for Sherry vinegar are considered according to ageing time in Oak Barrels:“Vinagre de Jerez” (minimum of 6 months), “Reserva” (at least 2 years) and “Gran Reserva” (at least 10years).In the last few years, there has been an increasing need to develop rapid, inexpensive and effectiveanalytical methods, as well as requiring low sample manipulation for the analysis and characterizationof Sherry vinegar. Fluorescence spectroscopy is emerging as a competitive technique for this purpose, provides in afew seconds an excitation-emission landscape that may be used as fingerprint of thevinegar.Multi-way analysis, specifically Parallel Factor Analysis (PARAFAC), is a powerful tool for simultaneousdetermination of fluorescent components, because they extract themost relevant information fromdata and allow building robust models. Moreover, the information obtained by PARAFAC can be used tobuild robustandreliableclassificationanddiscriminationmodels(e.g.byusingSupportVectorMachinesand Partial Least Squares-Discriminant Analysis models).In this context, the aim of this work was to study the possibilities of multi-way fluorescence linkedto PARAFAC and to classify the different Sherry vinegars accordingly to their ageing. The results demon-strated thattheuseoftheproposedanalyticalandchemometrictoolsareaperfectcombinationtoextractrelevant chemicalinformationaboutthevinegarsaswellastoclassifyanddiscriminatethemconsideringthe different ageing.© 2011 Elsevier B.V. All rights reserved.
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Effect of barrel design and the inoculation of Acetobacter pasteurianus in wine vinegar production.
International journal of food microbiology, 2010Co-Authors: C Hidalgo, Raquel M. Callejón, C Vegas, E Mateo, W Tesfaye, A B Cerezo, M Poblet, J M Guillamón, A Mas, M J TorijaAbstract:The traditional production of wine vinegar is a lengthy process with little or no microbiological control. The aim of this study was to shorten the acetification process via three different strategies: changes in wood type; barrel shape; and the inoculation of an Acetobacter pasteurianus pure culture. The barrel shape was modified by constructing two prototypes with higher liquid-air interface. We compared the changes in acetic acid bacteria (AAB) population dynamics in these Barrels with those of a submerged method. The wood type had no effect on the acetification length, whereas the shape of the barrel resulted in a significant shortening of the acetification length. Although the selected AAB strain did not always take over, it reduced the biodiversity of the AAB. The inoculated strain was predominant in Oak Barrels, whereas in the highly aerated prototypes Gluconacetobacter species (Ga. intermedius and/or Ga. europaeus) displaced A. pasteurianus, as what occurs in the submerged method.
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Changes of volatile compounds in wine vinegars during their elaboration in Barrels made from different woods
Food Chemistry, 2010Co-Authors: Raquel M. Callejón, M L Morales, M J Torija, Albert Mas, Ana M TroncosoAbstract:Abstract Changes in the volatile components of red wine vinegars and balsamic vinegars were investigated during 1 year of aging in wood Barrels and bottles. Barrels of four different woods (Oak, chestnut, acacia and cherry) were used. A total of 57 volatile compounds were analysed by Gas Chromatography–Flame Ionization Detection (GC–FID) and Headspace Sorptive Extraction GC–Mass Spectrometry (HSSE-TD–GC–MS). We observed significant increases in the total content of volatile compounds only for balsamic vinegars. The concentrations of ethyl furoate, ethyl benzoate, benzaldehyde and acetophenone were highest in cherry Barrels. These compounds, then, seem to be characteristic of this wood. Oak lactones presented the highest increases for vinegars aged in Oak. Eugenol was only present in vinegars aged in chestnut and Oak Barrels. Oak and cherry seem to be the best type of wood for aging of vinegar due to their distinctive aromatic characteristics.
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Volatile compounds in red wine vinegars obtained by submerged and surface acetification in different woods
Food Chemistry, 2009Co-Authors: Raquel M. Callejón, Wendu Tesfaye, Ana M Troncoso, M J Torija, Albert Mas, M L MoralesAbstract:Abstract Changes in volatile components were investigated during controlled acetifications. The substrates used to perform traditional surface acetifications were two red wines. Barrels of four different woods (Oak, chestnut, acacia and cherry) were used. Submerged acetifications were performed at the laboratory scale. Volatile compounds were analysed by Headspace Sorptive Extraction and Gas Chromatography–Mass Spectrometry (HSSE-TD–GC–MS). Out of 57 compounds identified in the samples, 38 were quantified. Of these, ethyl furoate, ethyl benzoate and limonene had never been described in wine vinegars. Acetifications led to an increase in the total quantity of volatile components, which were higher in the surface processes. Acetic esters were predominant in surface culture vinegars, whereas acids were predominant in submerged culture vinegars. Oak-lactones were quantified only in vinegars produced in Oak Barrels. Ethyl furoate and ethyl benzoate increased in cherry wood Barrels. Multivariate statistical analysis supported the influence of the process on the volatile composition of the final vinegars.
