Electrochemical Approaches for Rapid Characterization of Oxidizable Compounds in Different Oak Alternatives
Open Access
- 23 December 2020
- Vol. 7 (1), 1
- https://doi.org/10.3390/beverages7010001
Abstract
Oak alternatives (OAs) such as chips, granulates or staves, are becoming increasingly used in the wine industry. Although they are mostly considered for their contribution to wine aroma, they are also a source of phenolic compounds to be released in the wine, in particular ellagitannins contributing to wine mouthfeel and antioxidant characteristics. In the present study, we explore the potential for a rapid analytical method based on linear sweep voltammetry (LSV) combined with disposable sensors to provide a rapid measure of the oxidizable compounds present in different OAs, as well as their characterization. Strong correlations were found between the tannin content of different OAs and the total current measures during LSV analysis, allowing a rapid quantification of the oxidizable compounds present, mostly ellagitannin. Application of derivatization to raw voltammograms allowed extraction of a number of features that can be used for classification purposes, in particular with respect to OAs types (chips or staves) and degree of toasting.Keywords
This publication has 18 references indexed in Scilit:
- Rapid fingerprinting of white wine oxidizable fraction and classification of white wines using disposable screen printed sensors and derivative voltammetryFood Chemistry, 2016
- Electrochemistry applied to the analysis of wine: A mini-reviewElectrochemistry Communications, 2016
- Oxygen consumption by oak chips in a model wine solution; Influence of the botanical origin, toast level and ellagitannin contentFood Chemistry, 2016
- Recent Advances in the Evaluation of the Oxygen Transfer Rate in Oak BarrelsJournal of Agricultural and Food Chemistry, 2014
- Influence of Wood Barrels Classified by NIRS on the Ellagitannin Content/Composition and on the Organoleptic Properties of WineJournal of Agricultural and Food Chemistry, 2013
- Extraction of oak volatiles and ellagitannins compounds and sensory profile of wine aged with French winewoods subjected to different toasting methods: Behaviour during storageFood Chemistry, 2013
- Phenolic compounds and sensorial characterization of wines aged with alternative to barrel products made of Spanish oak wood (Quercus pyrenaicaWilld.)Food Science and Technology International, 2012
- A study of the antioxidant capacity of oak wood used in wine ageing and the correlation with polyphenol compositionFood Chemistry, 2011
- The cask age: the technology and history of wooden barrelsPackaging Technology and Science, 2005
- A Cyclic Voltammetry Method Suitable for Characterizing Antioxidant Properties of Wine and Wine PhenolicsJournal of Agricultural and Food Chemistry, 2001