Phenolic compounds released from oak, cherry, chestnut and robinia chips into a synthetic wine: influence of toasting level
Autor(a) principal: | |
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Data de Publicação: | 2012 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://scielo.pt/scielo.php?script=sci_arttext&pid=S0254-02232012000100002 |
Resumo: | Advantages and drawbacks from the use of oak chips in oenology are well documented; wood oenological value is primarily related to cooperage potential, and not addressed from the oenologist view; for this reason other woods did not had similar attention. Polyphenols release is determinant to recognize the oenological value. Untoasted, light, medium and heavy toasted chips from oak, cherry, robinia and chestnut woods were add, to a model wine solution. Total polyphenolic content using Folin Ciocalteau reagent, absorbance at 280nm, identification and quantification of low molecular weight phenolic compounds were determined. Oak and chestnut released high amounts of phenolic compounds whilst cherry presented different behaviour. Robinia had the poorest performance, regarding low molecular weight phenolic compounds; the high values of absorbance and total polyphenolic found suggest the release of different phenolics. To our knowledge, this is the first study reporting toasting influence on the release of phenolic compounds from other kinds of wood species than oak. |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Phenolic compounds released from oak, cherry, chestnut and robinia chips into a synthetic wine: influence of toasting leveloakchestnutrobiniacherrytoasting levelphenolic compoundsAdvantages and drawbacks from the use of oak chips in oenology are well documented; wood oenological value is primarily related to cooperage potential, and not addressed from the oenologist view; for this reason other woods did not had similar attention. Polyphenols release is determinant to recognize the oenological value. Untoasted, light, medium and heavy toasted chips from oak, cherry, robinia and chestnut woods were add, to a model wine solution. Total polyphenolic content using Folin Ciocalteau reagent, absorbance at 280nm, identification and quantification of low molecular weight phenolic compounds were determined. Oak and chestnut released high amounts of phenolic compounds whilst cherry presented different behaviour. Robinia had the poorest performance, regarding low molecular weight phenolic compounds; the high values of absorbance and total polyphenolic found suggest the release of different phenolics. To our knowledge, this is the first study reporting toasting influence on the release of phenolic compounds from other kinds of wood species than oak.INIAV - DOIS PORTOS (Ex-Estação Vitivinícola Nacional)2012-01-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articletext/htmlhttp://scielo.pt/scielo.php?script=sci_arttext&pid=S0254-02232012000100002Ciência e Técnica Vitivinícola v.27 n.1 2012reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAPenghttp://scielo.pt/scielo.php?script=sci_arttext&pid=S0254-02232012000100002Soares,BrunoGarcia,RaquelFreitas,Ana Maria CostaCabrita,Maria Joãoinfo:eu-repo/semantics/openAccess2024-02-06T16:57:48Zoai:scielo:S0254-02232012000100002Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T02:14:49.923449Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Phenolic compounds released from oak, cherry, chestnut and robinia chips into a synthetic wine: influence of toasting level |
title |
Phenolic compounds released from oak, cherry, chestnut and robinia chips into a synthetic wine: influence of toasting level |
spellingShingle |
Phenolic compounds released from oak, cherry, chestnut and robinia chips into a synthetic wine: influence of toasting level Soares,Bruno oak chestnut robinia cherry toasting level phenolic compounds |
title_short |
Phenolic compounds released from oak, cherry, chestnut and robinia chips into a synthetic wine: influence of toasting level |
title_full |
Phenolic compounds released from oak, cherry, chestnut and robinia chips into a synthetic wine: influence of toasting level |
title_fullStr |
Phenolic compounds released from oak, cherry, chestnut and robinia chips into a synthetic wine: influence of toasting level |
title_full_unstemmed |
Phenolic compounds released from oak, cherry, chestnut and robinia chips into a synthetic wine: influence of toasting level |
title_sort |
Phenolic compounds released from oak, cherry, chestnut and robinia chips into a synthetic wine: influence of toasting level |
author |
Soares,Bruno |
author_facet |
Soares,Bruno Garcia,Raquel Freitas,Ana Maria Costa Cabrita,Maria João |
author_role |
author |
author2 |
Garcia,Raquel Freitas,Ana Maria Costa Cabrita,Maria João |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Soares,Bruno Garcia,Raquel Freitas,Ana Maria Costa Cabrita,Maria João |
dc.subject.por.fl_str_mv |
oak chestnut robinia cherry toasting level phenolic compounds |
topic |
oak chestnut robinia cherry toasting level phenolic compounds |
description |
Advantages and drawbacks from the use of oak chips in oenology are well documented; wood oenological value is primarily related to cooperage potential, and not addressed from the oenologist view; for this reason other woods did not had similar attention. Polyphenols release is determinant to recognize the oenological value. Untoasted, light, medium and heavy toasted chips from oak, cherry, robinia and chestnut woods were add, to a model wine solution. Total polyphenolic content using Folin Ciocalteau reagent, absorbance at 280nm, identification and quantification of low molecular weight phenolic compounds were determined. Oak and chestnut released high amounts of phenolic compounds whilst cherry presented different behaviour. Robinia had the poorest performance, regarding low molecular weight phenolic compounds; the high values of absorbance and total polyphenolic found suggest the release of different phenolics. To our knowledge, this is the first study reporting toasting influence on the release of phenolic compounds from other kinds of wood species than oak. |
publishDate |
2012 |
dc.date.none.fl_str_mv |
2012-01-01 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://scielo.pt/scielo.php?script=sci_arttext&pid=S0254-02232012000100002 |
url |
http://scielo.pt/scielo.php?script=sci_arttext&pid=S0254-02232012000100002 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
http://scielo.pt/scielo.php?script=sci_arttext&pid=S0254-02232012000100002 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
INIAV - DOIS PORTOS (Ex-Estação Vitivinícola Nacional) |
publisher.none.fl_str_mv |
INIAV - DOIS PORTOS (Ex-Estação Vitivinícola Nacional) |
dc.source.none.fl_str_mv |
Ciência e Técnica Vitivinícola v.27 n.1 2012 reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
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1799137249565081600 |