Quercus Humboldtii (Colombian Oak): Characterisation of wood phenolic composition with respect to traditional oak wood used in oenology

IF 1.1 4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY

Ciencia E Tecnica Vitivinicola Pub Date : 2017-01-01 DOI:10.1051/CTV/20173202093

A. Martínez-Gil, E. Cadahía, B. F. Simón, G. Gutiérrez-Gamboa, I. Nevares, M. Alamo-Sanza

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引用次数: 14

Abstract

The use of new oak barrels and the demand for oak wood in oenology is increasing. Thus, it is necessary to search for new wood sources to supply the current demand in cooperage. The aim of this work was to study the composition of ellagitannins and low molecular weight phenolic compounds (LMWP) by HPLC-DAD of green wood Quercus humboldtii Bonpl. (Colombian), compared to the species typically used in cooperage: Quercus sessiliflora Salisb. (French and Romanian) and Quercus alba L. (USA). In Colombian oak wood, the same LMWP and ellagitannins as in the traditional species were identified. The most abundant LMWP was ellagic acid, and its concentration was lower in Q. humboldtii and Q. alba than in Q. sessiliflora , so these two presented a lower content of phenolic acids. As regards phenolic aldehydes, Colombian oak wood only showed significant differences in the content of coniferyl and sinapic aldehydes in relation to French oak. Finally, the total ellagitannin content of Q. humboldtii was lower than that of European oaks and similar to that of American oak ( Q. alba ). None of the ellagitannins studied presented significant differences compared to Q. alba . Therefore, Q. humboldtii wood was more similar in terms of phenolic composition to Q. alba than to Q. sessiliflora .

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洪堡栎(哥伦比亚橡木):与用于酿酒的传统橡木相比，木材酚类成分的特征

新橡木桶的使用和对橡木在酿酒中的需求正在增加。因此，有必要寻找新的木材来源来满足目前的木材需求。采用高效液相色谱- dad法研究了红木栎中鞣花单宁和低分子量酚类化合物(LMWP)的组成。(哥伦比亚)，与通常用于合作社的物种相比:栎(Quercus sessiliflora Salisb)。(法国和罗马尼亚)和白栎(美国)。在哥伦比亚橡木中，鉴定出与传统树种相同的LMWP和鞣花丹宁。低分子量水杨酸含量最高的是鞣花酸，其在洪堡和白栎中的含量低于无底木，因此两者的酚酸含量较低。在酚类醛方面，哥伦比亚橡木与法国橡木仅在松柏醛和辛酸醛的含量上有显著差异。最后，洪堡栎的鞣花单宁总含量低于欧洲栎，与美洲栎相近。与白曲霉相比，所研究的鞣花单宁中没有一种表现出显著差异。因此，洪堡木的酚类成分与白栎的相似度大于与无梗木的相似度。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Ciencia E Tecnica Vitivinicola Agricultural and Biological Sciences-Food Science

自引率

12.50%

发文量

期刊介绍： Ciência e Técnica Vitivinícola (Journal of Viticulture and Enology) is an international journal that publishes original articles, research notes and review articles, written in Portuguese or in English, on the various fields of the science and technology of vine and wine: Viticulture, Enology and Vitivinicultural economy.