Effect of the type of oak barrels employed during ageing on the ellagitannin profile of wines

Abstract

[EN] Background and Aims: Ellagitannins released from wood to wine during barrel ageing can affect wine colour and astringency. This work aimed to examine the influence that oak wood type (French or American) and age (first-fill or second-fill) of barrels has on the concentration of individual ellagitannins and their evolution during winemaking and ageing.

Methods and Results: The ellagitannin composition of red wines during ageing was determined by HPLC-MS/MS-multiple reaction monitoring. Differences in the extractability and stability of the individual ellagitannins were observed. Moreover, the ellagitannin composition of wines was determined by the type of barrel. Wines aged in new French oak barrels showed a concentration of ellagitannin about twofold higher than that aged in American or in second-fill French ones. The vescalagin/castalagin ratio was higher in wines aged in French oak barrels than that in wines aged in American barrels. Wine samples were grouped by discriminant analysis into three groups depending on the type of barrel employed during ageing.

Conclusions: The ellagitannin profile of aged red wines is strongly influenced by the type of oak barrel employed.Wines aged in new French oak barrels can be differentiated from those aged in second-fill French or in new American oak barrels by the ellagitannin concentration, whereas the vescalagin/castalagin ratio may assist in tracing the oak type (French or American) of the barrels.

Significance of the Study: The ellagitannin concentration along with the vescalagin/castalagin ratio in red wines aged in oak barrels can be employed for tracing the oak type of the barrels.