Wood related chemical markers of aged wine brandies

 

S. Canas^{1 *},V. Silva², A. Pedro Belchior¹

¹INRB, L-INIA, Estação Vitivinícola Nacional, 2565-191 Dois Portos, Portugal.

²Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, Quinta da Torre, 2829-516 Caparica, Portugal.

*Author to whom correspondence should be addressed. Phone: +351 261712106. Fax: +351 261712426. E-mail: evn.sara.canas@mail.net4b.pt.

(Manuscrito recebido em 13.03.08 . Aceite para publicação em 13.05.08)

 

 

SUMMARY

Several low molecular weight phenolic compounds - phenolic acids, phenolic aldehydes, coumarins, acetovanillone and ethyl vanillin – were quantified by HPLC in Portuguese wine brandies aged four years in Portuguese oak (Quercus pyrenaica Willd.), Allier oak (Quercus sessiliflora Salisb.) and chestnut (Castanea sativa Mill.) wooden barrels (250 L), in order to identify those of chemical markers of the wood botanical species. The results obtained demonstrated that gallic acid, ellagic acid, ferulic acid, scopoletin, acetovanillone and ethyl vanillin play that role in the aged brandies. Gallic acid and acetovanillone present the highest contents in the brandies aged in chestnut, while ethyl vanillin exhibit the highest content in the brandies aged in oak woods. The differentiation of the brandies aged in oak woods is made by ellagic and ferulic acids, whose contents are higher in Portuguese oak, and by scopoletin that predominates in the brandies aged in Allier oak. Complementary, a practical and reproducible HPLC method was validated allowing a good separation and quantification of acetovanillone and ethyl vanillin in wine aged brandies.

Keywords: Chemical markers, Phenolic compounds, Aged wine brandies, Wood botanical species, HPLC method.

 

RESUMO

Marcadores químicos da madeira em aguardentes vínicas envelhecidas

Com o objectivo de identificar os compostos que podem desempenhar o papel de marcadores químicos associados à espécie botânica da madeira utilizada no envelhecimento, diversos compostos fenólicos de massa molecular baixa – ácidos fenólicos, aldeídos fenólicos, cumarinas, acetovanilona e etilvanilina – foram quantificados, por HPLC, em aguardentes vínicas portuguesas envelhecidas durante quarto anos em vasilhas (250 L) de carvalho português (Quercus pyrenaica Willd.), carvalho francês Allier (Quercus sessiliflora Salisb.) e castanheiro (Castanea sativa Mill.). Os resultados obtidos demonstraram que o ácido gálhico, o ácido elágico, o ácido ferúlico, a escopoletina, a acetovanilona e a etilvanilina presentes na aguardente envelhecida funcionam como marcadores químicos da madeira. As aguardentes envelhecidas em madeira de castanheiro apresentam os teores mais elevados de ácido gálhico e de acetovanilona, enquanto as aguardentes envelhecidas em madeira de carvalho exibem concentrações superiores de etilvanilina. A diferenciação das aguardentes envelhecidas em diferentes espécies de madeira de carvalho pode ser baseada nos ácidos elágico e ferúlico, cujos teores são superiores nas aguardentes envelhecidas em carvalho português, e na escopoletina, que predomina nas aguardentes envelhecidas em carvalho francês Allier. Complementarmente, um método cromatográfico (HPLC) prático e reprodutível foi validado, permitindo uma boa separação e quantificação da acetovanilona e da etilvanilina em aguardentes vínicas envelhecidas.

Palavras-Chave: Marcadores químicos, Compostos fenólicos, Aguardentes vínicas envelhecidas, Espécies botânicas da madeira, MétodoHPLC.

 

 

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