White wines aged in barrels with controlled tannin potential exhibit correlated long-term oxidative stability in bottle
Chardonnay and Sauvignon blanc wines aged in oak wood barrels with low and medium tannin potentials were discriminated for their abilities to resist against oxidation during bottle storage. The oak wood tannin potential was positively correlated to wines antioxidant capacity after 2 and 4 years of b...
Saved in:
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-12-01
|
| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524007958 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850109166504378368 |
|---|---|
| author | Kevin Billet Cécile Thibon Marie Laure Badet Nolwenn Wirgot Laurence Noret Maria Nikolantonaki Regis D. Gougeon |
| author_facet | Kevin Billet Cécile Thibon Marie Laure Badet Nolwenn Wirgot Laurence Noret Maria Nikolantonaki Regis D. Gougeon |
| author_sort | Kevin Billet |
| collection | DOAJ |
| description | Chardonnay and Sauvignon blanc wines aged in oak wood barrels with low and medium tannin potentials were discriminated for their abilities to resist against oxidation during bottle storage. The oak wood tannin potential was positively correlated to wines antioxidant capacity after 2 and 4 years of bottle aging. Untargeted molecular analysis revealed that the Sauvignon blanc metabolome was more affected by the tannin potential than the Chardonnay. Supervised statistical analysis highlighted the extensive oak wood contribution to the wine chemical fingerprints. Wines aged in barrel of medium tannin potential were associated with higher concentrations in antioxidant compounds such as dipeptides. Moreover, quantitative differences were observed between oak barrel derived volatile compounds. Sauvignon blanc volatile thiols appeared to decrease during bottle aging, regardless of the oak tannin potential. This study highlights the post bottling positive impact of oak wood barrel aging on wines oxidative stability, related to oak barrel tannin potential. |
| format | Article |
| id | doaj-art-9f8e7b2c00db45a4a6c55243b76c071e |
| institution | OA Journals |
| issn | 2590-1575 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-9f8e7b2c00db45a4a6c55243b76c071e2025-08-20T02:38:10ZengElsevierFood Chemistry: X2590-15752024-12-012410190710.1016/j.fochx.2024.101907White wines aged in barrels with controlled tannin potential exhibit correlated long-term oxidative stability in bottleKevin Billet0Cécile Thibon1Marie Laure Badet2Nolwenn Wirgot3Laurence Noret4Maria Nikolantonaki5Regis D. Gougeon6Université de Bourgogne, Institut Agro, INRAe, UMR PAM 1517, Institut Universitaire de la Vigne et du Vin – Jules Guyot, F-21000 Dijon, FranceUniversité de Bordeaux, Bordeaux INP, INRAE, UMR 1366 OENO, ISVV, F-33140 Villenave d'Ornon, FranceŒnologie By MLM, 57 Rue de la Paix, 33140 Villenave d'Ornon, FranceUniversité de Bourgogne, Institut Agro, INRAe, UMR PAM 1517, Institut Universitaire de la Vigne et du Vin – Jules Guyot, F-21000 Dijon, FranceUniversité de Bourgogne, Institut Agro, INRAe, UMR PAM 1517, Institut Universitaire de la Vigne et du Vin – Jules Guyot, F-21000 Dijon, FranceUniversité de Bourgogne, Institut Agro, INRAe, UMR PAM 1517, Institut Universitaire de la Vigne et du Vin – Jules Guyot, F-21000 Dijon, FranceUniversité de Bourgogne, Institut Agro, INRAe, UMR PAM 1517, Institut Universitaire de la Vigne et du Vin – Jules Guyot, F-21000 Dijon, France; Corresponding author.Chardonnay and Sauvignon blanc wines aged in oak wood barrels with low and medium tannin potentials were discriminated for their abilities to resist against oxidation during bottle storage. The oak wood tannin potential was positively correlated to wines antioxidant capacity after 2 and 4 years of bottle aging. Untargeted molecular analysis revealed that the Sauvignon blanc metabolome was more affected by the tannin potential than the Chardonnay. Supervised statistical analysis highlighted the extensive oak wood contribution to the wine chemical fingerprints. Wines aged in barrel of medium tannin potential were associated with higher concentrations in antioxidant compounds such as dipeptides. Moreover, quantitative differences were observed between oak barrel derived volatile compounds. Sauvignon blanc volatile thiols appeared to decrease during bottle aging, regardless of the oak tannin potential. This study highlights the post bottling positive impact of oak wood barrel aging on wines oxidative stability, related to oak barrel tannin potential.http://www.sciencedirect.com/science/article/pii/S2590157524007958ChardonnaySauvignon blancAgingmetabolomicsDPPHLiquid chromatography mass spectrometry |
| spellingShingle | Kevin Billet Cécile Thibon Marie Laure Badet Nolwenn Wirgot Laurence Noret Maria Nikolantonaki Regis D. Gougeon White wines aged in barrels with controlled tannin potential exhibit correlated long-term oxidative stability in bottle Food Chemistry: X Chardonnay Sauvignon blanc Aging metabolomics DPPH Liquid chromatography mass spectrometry |
| title | White wines aged in barrels with controlled tannin potential exhibit correlated long-term oxidative stability in bottle |
| title_full | White wines aged in barrels with controlled tannin potential exhibit correlated long-term oxidative stability in bottle |
| title_fullStr | White wines aged in barrels with controlled tannin potential exhibit correlated long-term oxidative stability in bottle |
| title_full_unstemmed | White wines aged in barrels with controlled tannin potential exhibit correlated long-term oxidative stability in bottle |
| title_short | White wines aged in barrels with controlled tannin potential exhibit correlated long-term oxidative stability in bottle |
| title_sort | white wines aged in barrels with controlled tannin potential exhibit correlated long term oxidative stability in bottle |
| topic | Chardonnay Sauvignon blanc Aging metabolomics DPPH Liquid chromatography mass spectrometry |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524007958 |
| work_keys_str_mv | AT kevinbillet whitewinesagedinbarrelswithcontrolledtanninpotentialexhibitcorrelatedlongtermoxidativestabilityinbottle AT cecilethibon whitewinesagedinbarrelswithcontrolledtanninpotentialexhibitcorrelatedlongtermoxidativestabilityinbottle AT marielaurebadet whitewinesagedinbarrelswithcontrolledtanninpotentialexhibitcorrelatedlongtermoxidativestabilityinbottle AT nolwennwirgot whitewinesagedinbarrelswithcontrolledtanninpotentialexhibitcorrelatedlongtermoxidativestabilityinbottle AT laurencenoret whitewinesagedinbarrelswithcontrolledtanninpotentialexhibitcorrelatedlongtermoxidativestabilityinbottle AT marianikolantonaki whitewinesagedinbarrelswithcontrolledtanninpotentialexhibitcorrelatedlongtermoxidativestabilityinbottle AT regisdgougeon whitewinesagedinbarrelswithcontrolledtanninpotentialexhibitcorrelatedlongtermoxidativestabilityinbottle |