Red wines aging

Fernandez de Simon B, Cadahia E and Mocha J. 2003. Volatile compounds in a Spanish red wine aged in barrels made of Spanish, French, and American oak wood. J Agric Food Chem 51 (26) 7671— 7678. 

Apetrei, C., Apetrei, 1. M., Nevares, L, Del Alamo, M., Parra, V., Rodriguez-Mendez, M. L., and De Saja, J. A. (2007). Using an e-tongue based on voltammetric electrodes to discriminate among red wines aged in oak barrels or aged using alternative methods. Electrochhn. Acta 52(7), 2588-2594. 

Bosso, A., Guaita, M., Vaudano, E., and Di Stefano, R. (2000). Influence of oxygen on the evolution of phenolic compounds during red wine aging. Ind. Bevande 29, 630-640. 

Del Alamo Sanza, M., Fernandez Escudero, J. A., and De Castro Torio, R. (2004). Changes in phenolic compounds and colour parameters of red wine aged with oak chips and in oak barrels. Food. Sci. Technol. Int. 10, 233-241. 

Saucier, C. Jourdes, M. Glorida, Y. Quideau, S. 2006. Extraction, detection, and quantification of flavano-ellagitannins and ethylvescalagin in a bordeaux red wine aged in oak barrels. J. Agric. Food Chem. 54 7349-7354. 

Del Alamo, M., Bernal, J.L., del Nozal, M.J., Gomez-Cordoves, C. (2000). Red wine aging in oak barrels evolution of the monosaccharides content. Food Chem., 71, 189-193. 

Sulfur dioxide treatment. According to Chatonnet (59), the only way to limit the growth of Brettanomyces in red wines aged in oak barrels is to maintain a sufficient... 

Brouillard, R., George, F., and Fougerousse, A. 1997. Polyphenols produced during red wine ageing. BioFactors. 6 403 440. 

De Rosso, M., Panighel, A., Dalla Vedova, A., Stella, L., and Flamini, R. (2009). Changes in Chemical Composition of a Red Wine Aged in Acacia, Cherry, Chestnut, Mulberry and Oak Wood Barrels. J. Agric. Food Chem., 57(5), 1915-1920. 

Structural Changes of Anthocyanins during Red Wine Aging Portisins A New Class of Blue Anthocyanin-Derived Pigments... 

As red wines age, the monomeric forms of anthocyanins undergo condensation reactions with other anthocyanin or tannin molecules to form polymeric pigments. The polymeric pigments are less sensitive to bisulfite bleaching and changes in pH (10). The color analysis method of Somers and Evans (10) as described above takes advantage of these differences to follow color changes as wines age. 

The appearance of ethyl-phenols dnring aging is mnch more common, especially in used barrels, although phenol off-odors may also develop in red wines aged in new barrels, or even in vats. Fignre 8.10 shows an example of the increase in ethyl-phenol concentrations in a red wine in the barrel dnring the snmmer months. This phenomenon is promoted by the rise in cellar temper-atnre and the decrease in the wine s snlfur dioxide content dnring this period. 

Table 13.25. Acetic acid, ethyl acetate, and ethyl-phenol content of a red wine aged under various conditions. (After 12 months aging with the bung on the side blend of 83 barrels for each condition) (Chatonnet et al., 1993b)...

Fig. 3.2 Main groups of pigments formed during red wine aging.

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