Original research articles

Changes in composition and sensory quality of red wine aged in american and french oak barrels

Abstract

Red wine produced from Listán Negro and Negramoll grapes from the Canary Islands (Spain) was firstly aged in new American and French (Allier) oak barrels in order to measure composition and sensory changes during 21 months. Aging resulted in an increase in titratable and volatile acidity and a decrease in ethanol concentration with a greater evaporation in the American oak samples. Initially, there was also an increase in color density due to the polymerization of anthocyanins. Extraction of total phenols was greater in the French barrels.

Authors


Marta Pomar García

Affiliation : Instituto Canario Investigaciones Agrarias (ICIA), Apto 60, La Laguna, Tenerife (Spain)


Luis Antonio González-Mendoza

Affiliation : Dpt. of Chemical Engineering, University of La Laguna, Tenerife (Spain)

lagonmen@ull.es

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