Issue link: http://winesandvines.uberflip.com/i/383377
66 p r a c t i c a l w i n e r y & v i n e ya r d O c t O B e r 2 0 1 4 w i n e M A K i n G NADALIÉ USA 1401 Tubbs Lane Post Office Box 798 Calistoga, CA 94515 Tel. 707 942 9301 Fax. 707 942 5037 info@nadalie.com www.nadalie.com Nadalié France since 1902 Nadalié USA since 1980 NADALIÉ USA, it's also... Wine aged with "Special" toasted staves presented the lowest ellagitannin concentration in comparison with other wood- toasting trials. Concerning sensory evaluation, oak wood con- tact time enhances vanilla, spicy, and woody characters and sweetness perception. For all the studied samples, with the exception of wines with "Special" oak staves, vanilla and spicy flavors amplify linearly during the storage time. Wine treated with "Special" oak staves did not show sub- stantial changes in the evolution of aromas during maceration time. Wine storage with winewood has a sweetening effect and, in parallel, decreases the astringency and bitterness sensation. Astringency and bitterness are related significantly to ellagitan- nin levels (R = 0.828, p = 0.001 for astringency, and R = 0.607 and p = 0.005 for bitterness). A model like this satisfactorily predicts the sensation intensity of both astringency and bitterness if ellagitannin levels are known. Additionally, relationships between volatile oak com- pounds and sensory perception are found. The above correla- tions obtained between sensory descriptive evaluation performed by a trained panel and wine chemical characterization resulted in a useful tool applicable to wine development. PWV Trials kits are available for customers. These kits use 3-liter bag-in-box wines in which sample sticks (samples of staves) are soaking for two weeks to permit evaluation of different toasting profiles. Bibliography 1. Barbe, J. C., and A. Bertrand. 1996 "Quantitative analysis of volatile compounds stemming from oak wood. Application to the aging of wines in barrels." J. of Cooperage Science & Technology, (2), 83–88. 2. Cerdán, T. G., and C. Ancín-Azpilicueta. 2006 "Effect of oak barrel type on the volatile composition of wine: Storage time optimization." LWT—Food Science & Technology, 39 (3), 199–205. 3. Chira, K., and P.L. Teissedre. 2013 "Extraction of oak volatiles and ellagitannins compounds and sensory profile of wine aged with French winewoods subjected to different toasting methods: Behaviour during storage." Food Chemistry, 140 (1), 168–177. 4. Doussot, F., B. De Jéso, S. Quideau and P. Pardon. 2002 "Extractives content in cooperage oak wood during natural seasoning and toasting; influence of tree species, geographic location, and single-tree effects." J. of Agricultural & Food Chem., 50 (21), 5955–5961. 5. Frangipane, M.T., D.D. Santis and A. Ceccarelli. 2007 "Influence of oak woods of different geographical origins on quality of wines aged in barriques and using oak chips." Food Chemistry, 103 (1), 46–54. 6. García-Carpintero, E. G., M.A. Gómez Gallego, E. Sánchez-Palomo and M.A. González Viñas. 2012 "Sensory descriptive analysis of Bobal red wines treated with oak chips at different stages of winemaking." Aus. J. of Grape & Wine Research, 17 (3), 368–377. 7. Glabasnia, A., and T. Hofmann. 2006 "Sensory-directed identifica- tion of taste-active ellagitannins in American (Quercus alba L.) and European oak wood (Quercus robur L.) and quantitative analysis in bourbon whiskey and oak-matured red wines." J. of Agricultural & Food Chem., 54 (9), 3380-3390. 8. ISO. 2008 8586-22 Sensory analysis - General guidance for the selection, training and monitoring of assessors—Part 2: Expert sensory assessors. 9. Jordão, A.M., J.M. Ricardo-Da-Silva, O. Laureano, W. Mullen and A. Crozier. 2008 "Effect of ellagitannins, ellagic acid and volatile compounds from oak wood on the (+)-catechin, procyanidin B1 and malvidin-3-glucoside content of model wines." Australian J. of Grape & Wine Research, 14 (13), 260–270. 10. Michel, J., M. Jourdes, M.A. Silva, T. Giordanengo, N. Mourey and P.L. Teissedre. 2011 "Impact of concentration of ellagitannins in oak wood on their levels and organoleptic influence in red wine." J. of Agricultural & Food Chem., 59 (10), 5677–5683. 11. Quideau, S., M. Jourdes, D. Lefeuvre, D. Montaudon, C. Saucier, Y. Glories, P, Pardon and P. Pourquier. 2005 "The chemistry of wine poly- phenolic C-glycosidic ellagitannins targeting human topoisomerase II." Chemistry—A European Journal, 11 (22), 6503-6513. 12. Scalbert, A., B. Monties and J.M. Favre. 1988 "Polyphenols of Quercus robur: adult tree and in vitro grown calli and shoots." Phytochemistry 27, 3483−3488.