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1. Using an e-tongue based on voltammetric electrodes to discriminate among red wines aged in oak barrels or aged using alternative methods: Correlation between electrochemical signals and analytical parameters

Author

Apetrei, C., Apetrei, I.M., Nevares, I., del Alamo, M., Parra, V., Rodríguez-Méndez, M.L., and De Saja, J.A.

Subjects
*ELECTRODES, *ELECTROCHEMICAL analysis, *WINE analysis, *VOLTAMMETRY
Abstract

Abstract: An electronic tongue based on voltammetric sensors has been used to discriminate between red wines aged in oak barrels and red wines matured in steel tanks in contact with oak wood chips. The quality of wines has also been analyzed by means of conventional chemical methods. Principal component analysis has demonstrated that both methods allow discriminating wines according to the type of ageing. Moreover, partial least squares (PLS) regression has demonstrated that measurements carried out with the electronic system allow establishing prediction models that are capable to infer the methodology used to age wines. Good correlations have been found between the signals obtained with the electronic tongue and the chemical parameters. Moreover, the electrochemical signals have been successfully employed to estimate chemical parameters related to the polyphenolic content or the pH such as the tannins content. Both the calibration and the validation values obtained by using partial least squares (PLS2) regression method, indicate a good-quality model performance (slope near 1, off set near 0 and large correlation between sensors and categorized variables). [Copyright &y& Elsevier]

Published
2007
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2. Application du procédé OakScan® aux bois pour l’œnologie : sélection et influence de la teneur en polyphénols du chêne sur le profil aromatique et structurant du vin

Author

Giordanengo, Thomas, Michel, Julien, Gauthier, Philippe, Charpentier, Jean-Paul, Jourdes, Michael, TEISSEDRE, Pierre Louis, Mourey, Nicolas, Tonnellerie Radoux, Œnologie, Institut National de la Recherche Agronomique (INRA)-Université Victor Segalen - Bordeaux 2, Chambre d'Agriculture de l'Aude, Unité de recherche Amélioration, Génétique et Physiologie Forestières (AGPF), Institut National de la Recherche Agronomique (INRA), and ProdInra, Migration

Subjects
[SDV] Life Sciences [q-bio], [SPI.GPROC] Engineering Sciences [physics]/Chemical and Process Engineering, oak, chip, [SDV]Life Sciences [q-bio], [SDV.IDA]Life Sciences [q-bio]/Food engineering, chêne, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, [SDV.IDA] Life Sciences [q-bio]/Food engineering, ellagitannin, stave, near infrared spectrometry
Abstract

Processes were developed to measure the polyphenols content in French oak granulates, chips and staves.The new wood selections were tested in wine trials: a vinification trial which involve untoasted granulates and an aging trial with tank staves are presented. The oak Polyphenols Index is correlated to the quantify of ellagitannins which is released in wine.The polyphenols content of wood significantly influence mouth sensorial descriptors. In aging trial, the criterion of selection also has an impact on the aromatic perception of toasted and smoked aromas. Wood selection according to this criterion improves the consistency of the products and the reproducibility of oak sensorial results in wine. Moreover, new wood selections are produced with low and high tannin content., Des procédés ont été développés pour mesurer la teneur en polyphénols des granulats, copeaux et staves de chêne français. Les nouvelles sélections de bois ont été testées par des essais dans le vin. Un essai de vinification avec des granulats non torréfiés et un essai d’élevage avec des staves sont présentés. L’Indice Polyphénolique du bois est corrélé à la quantité d’ellagitannins libérés dans le vin. La teneur en polyphénols du chêne impacte significativement plusieurs descripteurs sensoriels en bouche. Pour les essais d’élevage, le critère de sélection a également une incidence sur les descripteurs aromatiques grillé et fumé. La sélection du bois en fonction de sa richesse tannique améliore l’homogénéité des produits et la reproductibilité des résultats de boisage. De plus, de nouvelles sélections de bois à faible et forte teneurs en polyphénols sont accessibles.

Published
2012

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