Teores em Taninos Elágicos e Compostos Voláteis Presentes na Madeira de Carvalho da Espécie Quercus pyrenaica Willd. Utilizada na Indústria de Tanoaria

António Manuel Jordão

 

Professor Adjunto

Instituto Politécnico de Viseu. Escola Superior Agrária. Departamento das Indústrias Agro-Alimentares, Quinta da Alagoa – Estrada de Nelas, 3500-606 VISEU

 

 

 

Sumário. Com o objectivo de aprofundar o conhecimento sobre o potencial da madeira de carvalho pertencente à espécie Quercus pyrenaica Willd. (proveniente da região do Gerês, Portugal), com vista ao fabrico de barricas utilizadas na conservação dos vinhos, procedeu-se à quantificação dos teores em taninos elágicos (vescalagina, castalagina, roburina D, roburina E e grandinina), ácido elágico e em alguns compostos voláteis (furfural, 5-hidroximetilfurfural, cicloteno, furaneol, cis e trans b-metil-g-octalactona, guaiacol, metil-guaiacol, eugenol, isoeugenol, vanilina e siringaldeído) presentes.

Os valores dos compostos estudados para a espécie Quercus pyrenaica Willd., foram comparados com os valores quantificados para os mesmos compostos nas duas espécies de madeira de carvalho mais utilizadas na indústria de tanoaria em Portugal, o Quercus alba L. e o Quercus petraea Liebl., oriundas dos Estados Unidos da América e da França, respectivamente. Os resultados obtidos, permitiram constatar a existência de valores similares em taninos elágicos entre as espécies Quercus pyrenaica Willd. e Quercus petraea Liebl., tendo ambas as espécies apresentado valores mais elevados destes compostos relativamente à espécie Quercus alba L.. No que diz respeito aos teores em compostos voláteis quantificados, as espécies Quercus alba L. e Quercus petraea Liebl. evidenciaram valores significativamente mais elevados destes compostos comparativamente aos valores quantificados na espécie Quercus pyrenaica Willd.

Palavras-chave: Quercus pyrenaica; Quercus alba; Quercus petraea; compostos voláteis; taninos elágicos

 

 

Ellagitannins and Volatile Compounds Content from Quercus pyrenaica Willd. Oak Wood Species Used in Cooperage Industry

Abstract. Thepurpose of this paper is to deepen knowledge of the potential of Quercus pyrenaica Willd. wood (found in the Gerês region, Portugal), with the aim of producing casks to wine ageing. The contents of ellagitannin (vescalagin, castalagin, roburin D, roburin E and grandinin), ellagic acid and some volatile compounds (furfural, hydroxymethyl-5-furfural, furaneol, cis and trans b-methyl-g-octalactones, guaiacol, methyl-guaiacol, eugenol, isoeugenol, vanillin and syringaldehyde) were measured.

The values of the compounds studied for Quercus pyrenaica Willd., were compared to values found for the same compounds in the two oak species most widely used in cooperage, Quercus alba L. and Quercus petraea Liebl., found in the United States of America and France, respectively. Similar amounts of ellagitannins were found between Quercus pyrenaica Willd. and Quercus petraea Liebl.. Both species were found to have higher levels of ellagitannins than Quercus alba L.. As for the contents of volatile compounds, Quercus alba L. and Quercus petraea Liebl. were found to have significantly higher levels of these compounds compared to those found in Quercus pyrenaica Willd.

Key words: Quercus pyrenaica; Quercus alba; Quercus petraea; volatile compounds; ellagitannins

 

 

Teneurs en Ellagitanins et Composés Volatils Présentés dans le Bois de Chêne de l'Espèce Quercus pyrenaica Willd. utilisé dans la Tonnellerie

Résumé. Ayant pour but l'approfondissement des connaissances sur le potentiel du bois de chêne appartenant à l'espèce Quercus pyrenaica Willd. (provenant de la région du Gerês, Portugal) utilisé dans la fabrication de barriques pour conserver les vins, une étude a été menée sur la quantification des teneurs des ellagitanins (vescalagine, castalagine, roburine D, roburine E et grandinine), acide ellagique et de certains composés volatils (furfural, 5- hidroximéthilfurfural, cyclotène, furanéol, cis e trans b-méthil-g-octalactone, guiacol, méthil-guiacol, eugénol, isoeugénol, vaniline et siringaldeide) présents.

Les valeurs des composés analysés pour l'espèce Quercus pyrenaica Willd. ont été comparées aux valeurs quantifiées pour les mêmes composés dans les deux espèces de bois de chêne plus utilisées dans l'industrie de la tonnellerie, le Quercus alba L. et le Quercus petraea Liebl., en provenance des États-Unis et de la France, respectivement. Les résultats obtenus ont permis de constater l'existence de valeurs semblables de ellagitanins entre les espèces Quercus pyrenaica Willd. et Quercus petraea Liebl., les deux espèces ayant présenté des valeurs plus élevées que l'espèce Quercus alba L.. En ce qui concerne les teneurs de composés volatils, les espèces Quercus alba L. et Quercus petraea Liebl. ont mis en exergue des valeurs bien plus élevées en termes de ces composés en comparaison avec les valeurs quantifiées de l'espèce Quercus pyrenaica Willd.

Mots clés: Quercus pyrenaica; Quercus alba; Quercus petraea; composés volatils; ellagitanins

 

 

Texto completo disponível apenas em PDF.

Full text only available in PDF format.

 

 

Bibliografia

Cadahía, E., Varea, S., Muñoz, L., Fernández de Simón, B., García-Vallejo, M.C., 2001. Changes in low molecular weight phenolic compounds in Spanish, French and American oak woods during natural seasoning and toasting. Journal of Agriculture and Food Chemistry 49: 1790-1798.        [ Links ]

Canas, S., Conceição, M.L., Spranger, M.I., Belchior, A.P., 2000a. Influence of botanical species and geographical origin on the content of low molecular weight phenolic compounds of woods used in Portuguese cooperage. Holzforschung 54: 255-261.

Canas, S., Grazina, N., Belchior, A.P., Spranger, M.I., Bruno de Sousa, R., 2000b. Modelisation of heat treatment of Portuguese oak wood (Quercus pyrenaica L.). Analysis of the behaviour of low molecular weight phenolic compounds. Ciência e Técnica Vitivinicola 15: 75-94.

Carvalho, A., 1998. Identification anatomique et caractérisation physique et mécanique des bois utilisés dans la fabrication des fûts pour la prodution d'eaux-de-vies vieux de qualité – Dénomination 'Lourinhã'. Ciência e Técnica Vitivinicola 13: 71-105.

Chatonnet, P., Boidron, J.N., 1988. Dosages de phénols volatils dans les vins par chromatographie en phase gazeuse. Sciences des Aliments 8: 479-488.

Chatonnet, P., 1991. Incidence du bois de chêne sur la composition chimique et les qualités organoleptiques des vins. Applications technologiques. – Thesis, Université de Bordeaux II, 250 pp.

Chatonnet, P., Sarishivilli, N.G., Oganessyants, L.A., Dubourdieu, D., Cordier, B., 1997. Caractéristiques et intérêts du bois chêne de Russie pour l'élevage des vins fins. Revue Française de Oenologie 167: 46-51.

Chatonnet, P., Dubourdieu, D., 1998. Comparative study of the characteristics of American white oak (Quercus alba) and European oak (Quercus petraea and Q. robur) for production of barrels used in barrel aging of wines. American Journal of Enology and Viticulture 49: 79-85.

Chatonnet, P., Cutzach, I., Pons, M., Dubourdieu, D., 1999. Monitoring toasting intensity of barrels by chromatographic analysis of volatile compounds from toasted oak wood. Journal of Agriculture and Food Chemistry 47: 4310-4318.

Dubois, P., 1989. Apport du fût de chêne neuf à l'arôme des vins. Revue Française de Oenologie 120: 19-24.

Doussot, F., Pardon, P., Dedier, J., De Jeso, B., 2000. Individual, species and geographic origin influence on cooperage oak extractable content (Quercus robur L. and Quercus petraea Liebl.). Analysis 28: 960-965.

DGF, 2001. Inventário florestal nacional: Portugal continental 3ª revisão. Direcção-Geral das Florestas. Lisboa, Portugal, 233 pp.

Fengel, D., Wegner, G., 1989. Wood. Chemistry, Ultrastruture, Reactions. Walter de Gruyter (Ed.), Berlin, 612 pp.

Feuillat, F., Moio, L., Guichard, E., Marinov, M., Fournier, N., Puech, J.L., 1997. Variation in the concentration of ellagitannins and cis- and trans-b-methyl-g-octalactone extracted from oak wood (Quercus robur L.; Quercus petraea Liebl.) under model wine cask conditions. American Journal of Enology and Viticulture 48: 509-515.

Fernández de Simón, B., Cadahía, E., Conde, E., García-Vallejo, M.C., 1998. Les ellagitanins dans les bois de chêne espagnols. Journal Sciences Techniques Tonnellerie 4: 83-90.

Guymon, J.F., Crowell, E.A., 1972. GC separated brandy components derived from French and American oaks. American Journal of Enology and Viticulture 23: 114-120.

Jordão, A.M., 2005a. Interacção entre os compostos fenólicos do vinho tinto e os compostos extraídos da madeira durante o envelhecimento. Tese de Doutoramento em Engenharia Agro-Industrial. Instituto Superior de Agronomia, Universidade Técnica de Lisboa, pp. 239.

Jordão, A.M., Ricardo-da-Silva, J.M., Laureano, O., 2005b. Comparison of volatile composition of cooperage oak wood of different origins (Quercus pyrenaica vs. Quercus alba and Quercus petraea). Mitteilungen Klosterneuburg 55: 31-40.

JORDÃO, A.M., RICARDO-DA-SILVA, J.M., LAUREANO, O., Adams, A., Demyttenaere, J., Verhé, R., De Kimpe, N., 2006. Volatile Composition Analysis by Solid-Phase Microextraction Applied to Oak Wood Used in Cooperage (Q. pyrenaica and Q. petraea) – Effect of Botanical Species and Toasting Process. Journal of Wood Science 52: 514-521.

Marco, J., Artajona, J., Larrechi, M.S., Rius, F.X., 1994. Relationship between geographical origin and chemical composition of wood for oak barrels. American Journal of Enology and Viticulture 45: 192-200.

Masson, G., Moutounet, M., Puech., J.L., 1995. Ellagitannin content of oak wood as a function of species and of sampling position in the tree. American Journal of Enology and Viticulture 46: 262-268.

Moutounet, M., Puech, J.L., Keller, R., Feuillat, F., 1999. Les caractéristiques du bois de chêne en relation avec son utilisation en oenologie: Le phénomème de duramisation et ses conséquences. Revue Française de Oenologie 174: 12-17.

Mosedale, J.R., Charrier, B., Janin, G., 1996a. Genetic control of wood colour, density and heartwood ellagitannin concentration in European oak (Quercus petraea and Q. robur). Forestry 69: 1005-1018.

Mosedale, J.R., Ford, A., 1996b. Variation of the flavour and extractives of European oak wood from two French forests. Journal of Science of Food and Agriculture 70: 273-287.

Mosedale, J.R., Puech, J.L., Feuillat, F., 1999. The influence on wine flavor of the oak species and natural variation of heartwood components. American Journal of Enology and Viticulture 50: 503-512.

Mosedale, J.R., Feuillat, F., Baumes, R., Dupouey, J.L., Keller, R., Puech, J.L., 2001. La qualité du bois des chênes de Cîteaux pour la tonnellerie, 2^ème partie: Composition en extractibles du bois en liaison avec l'espèce (chêne rouvre, chêne pédonculé). Corrélations avec la morphologie foliaire et l'anatomie du bois. Revue Française Oenologie 187: 30-33.

Muller, C.J., Kepner, R.E., Webb, A.D., 1973. Lactones in wines. A review. American Journal of Enology and Viticulture 24: 48-55.

Paiva, J., 2001. A Quercus e os Quercus. Floresta e Ambiente 53: 13-14.

Peng, S., Scalbert, A., Monties, B., 1991. Insoluble ellagitannins in Castanea sativa and Quercus petraea woods. Phytochemistry 30: 775-778.

Pérez-Coello, M.S., Sanz, J., Cabezudo, M.D., 1997. Analysis of volatile components of oak wood by solvent extraction and direct thermal desorptiongas chromatography-mass spectrometry. Journal of Chromatography A 778: 427-437.

Pérez-Coello, M.S., Sanz, J., Cabezudo, M.D., 1999. Determination of volatile compounds in hydroalcoholic extracts of French and American oak wood. American Journal of Enology and Viticulture 50: 162-165.

Puech, J.L., Feuillat, F., Mosedale, J.R., Puech, C., 1996. Extraction of ellagitannins from oak wood of model casks. Vitis 35: 211-214.

Scalbert, A., Monties, B., Dupouey, J.L., 1986. Polyphénol extractibles du bois de chêne. Bulletin Groupe Polyphénols 13: 615-619.

Vivas, N., Glories, Y., 1996. Study and optimization of phenomena involved in natural seasoning of oak wood. Revue Française Oenologie 158: 28-35.

Vivas, N., Glories, Y., Bourgeois, G., Vitry, C., 1996. The heartwood ellagitannins of different oak (Quercus sp.) and chestnut species (Castanea sativa Mill.). Quantity analysis of red wines aging in barrels. Journal Sciences Techniques Tonnellerie 2: 51-75.

Viriot, C., Scalbert, A., Hervé du Penhoat, C.L.M., Moutounet, M., 1994. Ellagitannins in woods of sessile oak and sweet chestnut dimerization and hydrolysis during wood ageing. Phytochemistry 36: 1253-1260.

Waterhouse, A.L., Towey, J.P., 1994. Oak lactone isomer ratio distinguishes between wines fermented in American and French oak barrels. Journal of Agricultural and Food Chemistry 42: 1971-1974.

 

 

Entregue para publicação em Dezembro de 2006

Aceite para publicação em Janeiro de 2007