getpdf https://doi.org/10.17113/ftb.52.04.14.3627

 

First Approach to the Analytical Characterization of Barrel-Aged Grape Marc Distillates Using Phenolic Compounds and Colour Parameteres of Anthocyanin Profiles When Differentiating Individual Varietal Wines and Terroirs

Raquel Rodríguez-Solana1,2, José Manuel Salgado3, José Manuel Domínguez1,2 and Sandra Cortés-Diéguez1,2*

1Department of Chemical Engineering, Sciences Faculty, University of Vigo, Campus Ourense, As Lagoas s/n, ES-32004 Ourense, Spain
2Laboratory of Agro-food Biotechnology, CITI-Tecnópole, Parque Tecnológico de Galicia, San Cibrao das Viñas, ES-32900 Ourense, Spain
3IBB – Institute for Biotechnology and Bioengineering, Centre of Biological Engineering, University of Minho, Campus de Gualtar, PT-4710-057 Braga, Portugal

Article history:
Received February 27, 2014
Accepted October 9, 2014

Key words:
ageing, grape marc distillate, HPLC-MWD, phenols, sensory analysis, wooden barrel

Summary:
Phenolic compounds (benzoic and cinnamic acid derivatives) were determined by high-performance liquid chromatography with multiple wavelength detector (HPLC--MWD) in grape marc distillates aged in Quercus petraea, Quercus robur and Quercus alba wooden barrels. In addition to colour indices and evaluable polyphenols, all samples were described by sensorial analysis. There were significant differences in the mean concentrations of the majority of phenolic compounds among the samples. Gallic and benzoic acids were the most abundant and samples aged in Q. robur from Galicia (NW of Spain) had the highest concentration of most of the determined phenols. Grape marc distillates aged in Q. robur obtained the highest values of all sensorial attributes, whereas samples aged in Q. petraea and Q. alba obtained similar scores. Principal component analysis accounted for 88.32 % of total variance, showing a good separation of aged distillates in terms of phenolic compounds and colour characteristics, according to the species and origin of the oak wood used in the ageing process.

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