Behaviour of Low Molecular Weight Compounds, Iron and Copper of Wine Spirit Aged with Chestnut Staves under Different Levels of Micro-Oxygenation.

Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry
Sara CanasSofia Catarino

Abstract

Alternative technologies for a more sustainable wine spirits' ageing have been studied but a lack of knowledge on the effect of oxygenation level remains. This work examined the behaviour of low molecular weight compounds, iron and copper of a wine spirit aged in 50 L demijohns with chestnut wood staves combined with three levels of micro-oxygenation or nitrogen. Compounds and mineral elements were quantified by HPLC and FAAS, respectively, in samples collected at 8, 21, 60, 180, 270 and 365 days of ageing. Results showed that most of the compounds underwent significant changes in their content over time and behave differently depending on the wine spirit's oxygenation level: higher contents of gallic acid, syringic acid and vanillin were associated with lower micro-oxygenation level while higher contents of ellagic acid, syringaldehyde, coniferaldehyde and sinapaldehyde resulted from higher one; lowest contents of these compounds were found in the nitrogen modality. Weak correlation between copper and the studied compounds was evidenced whereas closer relationship between iron, vanillin, gallic, syringic and ellagic acids at end of ageing was observed. This study provides innovative information on the role of oxygen in wine sp...Continue Reading

References

Sep 19, 2002·Journal of Agricultural and Food Chemistry·Nour-Eddine Es-SafiMichel Moutounet
Oct 31, 2008·Talanta·A M CameánA G González
Feb 5, 2009·Journal of Agricultural and Food Chemistry·Silvia Guillermina Ceballos-MagańaFernando Pablos
Jan 6, 2010·Journal of Agricultural and Food Chemistry·Ryan J Elias, Andrew L Waterhouse
Oct 11, 2015·Carbohydrate Research·Alexandra Le FlochPierre-Louis Teissedre
Jun 11, 2016·Food Chemistry·Ilda CaldeiraSara Canas
Jan 4, 2017·Journal of Agricultural and Food Chemistry·María Del Alamo-SanzaIgnacio Nevares
May 23, 2017·Journal of Agricultural and Food Chemistry·Ayse D KayaSofia Catarino
May 24, 2017·Journal of Agricultural and Food Chemistry·Ignacio García-EstévezMaría Del Alamo-Sanza
Aug 2, 2017·Journal of Agricultural and Food Chemistry·Pierre AwadPierre Giampaoli
Mar 28, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Ana Martínez-GilIgnacio Nevares

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