Influencia de la especie botánica, del grado de tostado y del uso de las barricas de roble sobre los elagitaninos; consecuencias enológicas y sensoriales

Identifier:  TDX:2354

Handle: https://hdl.handle.net/20.500.11797/TDX2354

Authors:  Navarro Fernández, María Asunción

Abstract:
In this work, the main objective was the influence of how the main factors considered in the selection of barrels affect the release of elagitannins into the wine. With this aim, an optimization of the existing methods on the identification, quantification and determination of the ellagitannins present in the wines has been developed. The influence of the botanical origin of the oak, the toasting level of the oak staves and the use of the barrels on the ellagitannins release was also determined. Wine aging in oak barrels also enriches the wine in some volatile substances. For this reason, a study has been carried out to stablish the relationship between the sensory perception by a trained panel with the content of the main volatile substances released by the oak barrels as well as a study on the preferences of wines aged in different types of barrels. The kinetics of oxygen consumption by chips of different types of oak in a model medium has been also studied, proving that there is a direct relationship between the release of ellagitannins and the oxygen consumption rate. Consequently, it can be assert that ellagitannins are potent antioxidants that can help to protect the wine against oxidation. The potential impact of the concentration of ellagitannins released by oak to wine should therefore be a criterion for wineries when selecting the botanical origin, the toasting level and the number of times the barrels have been used, in a similar way as other more common criteria such as the aromatic profile or the oxygen permeability of the wood.