Please use this identifier to cite or link to this item: http://hdl.handle.net/10174/5365

Title: PHENOLIC COMPOUNDS RELEASED FROM OAK, CHERRY, CHESTNUT AND
Authors: Soares, Bruno
Garcia, Raquel
Costa Freitas, Ana Maria
Cabrita, Maria Joao
Keywords: oak
chestnut
robinia
cherry
toasting level
phenolic compounds
Issue Date: 2012
Abstract: Advantages and drawbacks from the use of oak chips in oenology are well documented; wood oenological value is primarily related to cooperage potential, and not addressed from the oenologist view; for this reason other woods did not had similar attention. Polyphenols release is determinant to recognize the oenological value. Untoasted, light, medium and heavy toasted chips from oak, cherry, robinia and chestnut woods were add, to a model wine solution. Total polyphenolic content using Folin Ciocalteau reagent, absorbance at 280nm, identifi cation and quantifi cation of low molecular weight phenolic compounds were determined. Oak and chestnut released high amounts of phenolic compounds whilst cherry presented different behaviour. Robinia had the poorest performance, regarding low molecular weight phenolic compounds; the high values of absorbance and total polyphenolic found suggest the release of different phenolics. To our knowledge, this is the fi rst study reporting toasting infl uence on the release of phenolic compounds from other kinds of wood species than oak.
URI: http://hdl.handle.net/10174/5365
Type: article
Appears in Collections:FIT - Publicações - Artigos em Revistas Internacionais Com Arbitragem Científica
ICAAM - Publicações - Artigos em Revistas Internacionais Com Arbitragem Científica

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