Modelling of phenol distribution and oxygen permeation of oak casks
Antonio Tirelli, Università di Milano, Italy
The wood aging of wine carries out several functions of which the main one is the slow and limited contact with oxygen in relation to the oxidation of phenols released from the wood itself. These compounds have a redox potential lower than the wine phenols, anthocyanins in particular, and consequently they are protected against the oxidative degradation.
The dynamics related to the interactions between oxygen and ellagitannins are not completely clear and their knowledge could allow the proper choice of the cask and its management during the aging. The oxygen dissolved in wine during the aging in barrique is estimated around 10-50 mg/(L x year). However, the measure of the oxygen permeability of wood is still unknown.
The aims of this research were to evaluate the distribution of phenols released from wood and the permeability of oxygen of the wood.
Paper presented at the International SIVE OENOPPIA awards 2017. The paper reproduced in this video-seminar was presented at the 10th edition of Enoforum (May 16th-18th, 2017, Vicenza, Italy)
Annual Subscription to Infowine: The subscription – to the price of € 60,00 (VAT included) – gives unlimited access for one year to all the documents published on the website, historical archive included: Click here
Published on 07/15/2018
Item available in
Premium Contents Area
VIDEO SEMINAR (Antonio TIRELLI, streaming, 20 min)
Wine is fundamentally a high-intervention product, and along all stages from harvest to bottling it's our job to guarantee safety and quality, but it's also up to us to research, experiment, and ad...
Producing a wine according to our oenological objective, wanting to express the variety, but adapting practices according to the sanitary status of the grapes, is continuous experimentation. We aga...
Phenolic composition of grapes has an important impact on the final intrinsic quality of (red) wines. Wine taste, mouthfeel and colour are driven principally by phenolic compounds present in grapes...
For the production of quality sparkling wines, it is important to ensure the separation of the correct phenolic profiles of must fractions. Find out how UV-Visible spectroscopy, together with chemo...
Chemical, biochemical and physiological factors influence the composition of the retronasal aroma during wine consumption, but not only tannins influence mouthfeel: anthocyanins do too. New methods...
What's the importance of varietal thiols, esters and glycerol content from an organoleptic quality point of view? How do volatile compounds evolve during wine aging and storage conditions? Are ther...
Cookies are pieces of information that are stored on your device that you can delete or block at any time. The information we collect allows us to improve the service we offer you. No data is disclosed to third parties.
Technical cookies are necessary for the functioning of the site and take into account your browsing preferences, such as language.
Technical cookies
Analytical cookies refer to systems for statistical analysis, in anonymous and aggregate form, relating to the running of the site and user behaviour.
Analytical cookies
Failure to accept the optional cookies will not eliminate the display of any advertisements. You can change your preferences at any time by clicking on the icon in the bottom right-hand corner.
VIDEO SEMINAR (Antonio TIRELLI, streaming, 20 min)
