AJEV
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

Am. J. Enol. Vitic. 50:4:469-478 (1999)
Copyright © 1999 by the American Society for Enology and Viticulture.
This Article
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via HighWire
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Puech, J.-L.
Right arrow Articles by Mosedale, J. R.
Right arrow Search for Related Content
PubMed
Right arrow Articles by Puech, J.-L.
Right arrow Articles by Mosedale, J. R.
Agricola
Right arrow Articles by Puech, J.-L.
Right arrow Articles by Mosedale, J. R.

The Tannins of Oak Heartwood: Structure, Properties, and Their Influence on Wine Flavor

J.-L. Puech 1, F. Feuillat 2, and J. R. Mosedale 1

1 Institut National de la Recherche Agronomique, Institut des Produits de la Vigne, Unité de Recherches Biopolymères et Arômes, 2 place Viala, 34060 Montpellier Cedex 1, France
2 Office National des Forêts, Direction Régionale de Bourgogne, 29 rue de Talent, 21000 Dijon, France.

puechjl{at}ensam.inra.fr

Barrels used for the aging of wines and spirits are constructed from oak heartwood. Heartwood tannins (soluble polyphenols) are the most abundant of the constituents of oak wood that are potentially extracted into the wine during aging. The structure and properties of these compounds are reviewed, as are methods of analysis. Studies of the natural variation in the concentration of heartwood tannins are summarized and show that levels are highly variable within and between individual trees and especially between wood provenance and species. Despite the abundance of heartwood tannins and their solubility in the wines, the concentration in oak-aged wines is generally lower then expected and their influence on wine flavor remains uncertain. Different studies and hypotheses concerning the influence of oak tannins during wine aging are reviewed and conclusions drawn on our current understanding of their role.

Key words: oak, heartwood, tannins, wine, antioxidant, organoleptic properties, analytical methods




This article has been cited by other articles:


Home page
 Am. J. Enol. Vitic.Home page
D. Carlavilla, M. Villamiel, I. Martinez-Castro, and M. V. Moreno-Arribas
Occurrence and Significance of Quercitol and Other Inositols in Wines during Oak Wood Aging
Am. J. Enol. Vitic., December 1, 2006; 57(4): 468 - 473.
[Abstract] [Full Text] [PDF]


HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 1999 by the American Society for Enology and Viticulture.