Influence of wood origin in the polyphenolic composition of a Spanish red wine aging in bottle, after storage in barrels of Spanish, French and American oak wood.

摘要

Effects of ageing in oak barrels were investigated on changes in colour and polyphenols composition of red wine (var. Tempranillo) during storage in bottles for 12-24 months. Wines were stored in barrels made from Spanish oak (Quercus robur, Q. petraea, Q. pyrenaica and Q. faginea), French oak (Q. robur) and American oak (Q. alba). Stepwise discriminant analysis indicated that wines aged in Spanish and French oak barrels had similar properties after 24 months of storage in bottles, but that these were significantly different from those of wines aged in American oak barrels. Discriminant analyis of individual non-anthocyanic polyphenols gave overlapping results for wines aged in different oak barrels after bottle storage for 24 months, while results for wines after 12 months of bottle storage were more dispersed. Discriminant analysis of anthocyanidin concn. of wines after 24 months of bottle storage revealed 3 groups according the type of oak used; however, wines aged in Spanish and French oak barrels had much more similar anthocyanidin concn. than those aged in American oak barrels.