J Food Bioact

Journal of Food Bioactives, ISSN 2637-8752 print, 2637-8779 online

Journal website www.isnff-jfb.com

Original Research

Volume 10, June 2020, pages 70-76

The use of oak chips during the fermentation process: effects on phenolic compounds profile and antioxidant activity in Syrah young wines

Figure 1. Monomeric anthocyanins compounds in Syrah tropical wines aged with American and French oak chips (a), total phenolic (b), condensed tannins (c), antioxidant activity by the FRAP (d) and ORAC (e). Bars sharing different superscript are significantly different by the Tukey test (p < 0.05). *Abbreviations: WC (control wine without oak chips), WAAMF (wine added American oak chip in alcoholic and malolactic fermentation), WAMF (wine added American oak chip in malolactic fermentation), WFAMF (wine added French oak chip in alcoholic and malolactic fermentation), WFMF (wine added with French oak chip during malolactic fermentation) and WAFAMF (wine added with American and French oak chips in both fermentation).

**Table 1.** Phenolic compounds (mg L⁻¹) of Syrah tropical wines fermented with American and French oak chips
Phenolic Compounds	Wines
Values followed by different letters in the same line are significantly different according to Tukey’s test (p < 0.05). *Abbreviations: WC (control wine without oak chips), WAAMF (wine added American oak chip in alcoholic and malolactic fermentation), WAMF (wine added American oak chip in malolactic fermentation), WFAMF (wine added French oak chip in alcoholic and malolactic fermentation), WFMF (wine added with French oak chip during malolactic fermentation) and WAFAMF (wine added with American and French oak chips in both fermentation).
Phenolic acids
p-Coumaric acid	0.20^a ± 0.00	0.10^b ± 0.00	0.20^a ± 0.00	0.10^b ± 0.00	0.10^b ± 0.00	0.20^a ± 0.00
Ferulic acid	0.10^a ± 0.00	0.10^a ± 0.00	0.10^a ± 0.00	0.10^a ± 0.00	0.10^a ± 0.00	0.10^a ± 0.00
Caffeic acid	3.47^e ± 0.06	6.93^ab ± 0.46	5.87^cd ± 0.15	7.83^a ± 0.50	5.47^d ± 0.15	6.43^bc ± 0.38
Gallic acid	70.67^a ± 1.50	63.63^c ± 0.72	68.80^ab ± 0.90	65.20^bc ± 0.90	68.83^ab ± 1.87	68.37^ab ± 1.64
Chlorogenic acid	5.27^a ± 0.06	2.03^c ± 0.06	1.63^d ± 0.06	1.53^d ± 0.06	2.27^b ± 0.06	2.13^bc ± 0.06
Total	79.71 ± 1.62	72.79 ± 1.24	76.6 ± 1.1	74.76 ± 1.46	76.77 ± 2.08	77.23 ± 2.08
Flavanols and Procyanidins
(−)-Epicatechin	7.10^a ± 0.40	4.87^d ± 0.42	5.97^bc ± 0.06	5.20^cd ± 0.30	6.90^ab ± 0.53	5.33^cd ± 0.40
(+)-Catechin	12.50^a ± 1.10	11.10^a ± 1.01	12.05^a ± 0.55	12.65^a ± 1.05	12.30^a ± 0.90	12.50^a ± 1.23
(−)-epigallocatechin gallate	1.50^a ± 0.00	1.03^c ± 0.06	1.17^bc ± 0.06	1.20^b ± 0.10	1.20^b ± 0.10	1.17^bc ± 0.06
(−)-epicatechin gallate	6.03^c ± 0.51	5.53^c ± 0.47	5.90^c ± 0.53	7.97^a ± 0.15	7.30^ab ± 0.53	6.67^bc ± 0.38
Procyanidin A2	0.60^a ± 0.00	0.40^b ± 0.10	0.40^b ± 0.10	0.25^bc ± 0.05	0.28^bc ± 0.08	0.20^c ± 0.00
Procyanidin B1	8.63^a ± 0.61	6.17^c ± 0.49	7.80^ab ± 0.35	6.40^c ± 0.44	8.30^a ± 0.44	6.77^bc ± 0.25
Procyanidin B2	19.07^a ± 0.55	14.03^d ± 1.40	16.07^bc ± 0.32	14.90^cd ± 0.60	17.10^b ± 0.32	14.40^cd ± 0.26
Total	55.43 ± 3.17	43.13 ± 3.95	49.36 ± 1.97	48.57 ± 2.69	53.38 ± 2.9	47.04 ± 2.58
Flavonols aglycones
Isorhamnetin-3-O-glucoside	13.97^a ± 0.23	11.67^d ± 0.51	12.67^bc ± 0.38	12.10^cd ± 0.26	13.43^ab ± 0.31	12.63^bc ± 0.31
Quercetin 3-β-D-glucoside	1.05^a ± 0.15	0.60^bc ± 0.10	0.70^b ± 0.10	0.40^c ± 0.00	0.55^bc ± 0.05	0.40^c ± 0.00
Quercetin	20.73^a ± 0.35	17.43^c ± 0.74	18.77^bc ± 0.57	17.90^c ± 0.53	19.90^ab ± 0.44	18.83^bc ± 0.50
Kaempferol-3-O-glucoside	2.07^a ± 0.06	1.67^d ± 0.06	1.83^bc ± 0.06	1.77^cd ± 0.06	1.97^ab ± 0.06	1.83^bc ± 0.06
Rutin	1.60^a ± 0.10	1.27^c ± 0.06	1.40^bc ± 0.00	1.33^c ± 0.06	1.50^ab ± 0.00	1.40^bc ± 0.00
Myricetin	4.57^a ± 0.12	3.73^c ± 0.15	4.00^bc ± 0.10	3.87^c ± 0.12	4.23^ab ± 0.15	4.00^bc ± 0.10
Total	43.99 ± 1.01	36.37 ± 1.62	39.37 ± 1.21	37.37 ± 1.03	41.58 ± 1.01	39.09 ± 0,97
Anthocyanins
Cyanidin 3-O-glucoside	0.40^a ± 0.00	0.20^a ± 0.00	0.20^a ± 0.00	0.20^a ± 0.00	0.30^a ± 0.00	0.20^a ± 0.00
Peonidin 3-O-glucoside	4.37^a ± 0.06	3.23^c ± 0.06	3.03^d ± 0.06	2.87^d ± 0.06	3.83^b ± 0.06	3.00^d ± 0.10
Petunidin 3-O-glucoside	0.80^a ± 0.00	0.70^ab ± 0.00	0.63^c ± 0.06	0.63^c ± 0.06	0.77^ab ± 0.06	0.67^bc ± 0.06
Delphinidin 3-O-glucoside	3.17^a ± 0.06	2.33^c ± 0.06	2.10^d ± 0.00	2.17^d ± 0.06	2.63^b ± 0.06	2.20^d ± 0.00
Malvidin 3-O-glucoside	68.30^a ± 1.44	56.63^b ± 0.42	54.50^b ± 0.78	55.10^b ± 0.82	66.80^a ± 1.41	51.20^c ± 0.46
Pelargonidin 3-O-glucoside	8.67^a ± 0.15	6.83^c ± 0.06	6.23^d ± 0.06	6.43^d ± 0.12	7.80^b ± 0.20	6.17^d ± 0.12
Total	85.71 ± 1.71	69.92 ± 0.66	66.69 ± 0.96	67.4 ± 1.12	82.13 ± 1.79	63.44 ± 0.74
Stilbenes
Trans-resveratrol	0.60^a ± 0.00	0.50^a ± 0.00	0.50^a ± 0.00	0.50^a ± 0.00	0.50^a ± 0.00	0.50^a ± 0.00

Table 1. Phenolic compounds (mg L⁻¹) of Syrah tropical wines fermented with American and French oak chips

Phenolic Compounds

Wines

WAAMF

WAMF

WFAMF

WFMF

WAFAMF

Values followed by different letters in the same line are significantly different according to Tukey’s test (p < 0.05). *Abbreviations: WC (control wine without oak chips), WAAMF (wine added American oak chip in alcoholic and malolactic fermentation), WAMF (wine added American oak chip in malolactic fermentation), WFAMF (wine added French oak chip in alcoholic and malolactic fermentation), WFMF (wine added with French oak chip during malolactic fermentation) and WAFAMF (wine added with American and French oak chips in both fermentation).

Phenolic acids

p-Coumaric acid

0.20^a ± 0.00

0.10^b ± 0.00

0.20^a ± 0.00

0.10^b ± 0.00

0.20^a ± 0.00

Ferulic acid

0.10^a ± 0.00

Caffeic acid

3.47^e ± 0.06

6.93^ab ± 0.46

5.87^cd ± 0.15

7.83^a ± 0.50

5.47^d ± 0.15

6.43^bc ± 0.38

Gallic acid

70.67^a ± 1.50

63.63^c ± 0.72

68.80^ab ± 0.90

65.20^bc ± 0.90

68.83^ab ± 1.87

68.37^ab ± 1.64

Chlorogenic acid

5.27^a ± 0.06

2.03^c ± 0.06

1.63^d ± 0.06

1.53^d ± 0.06

2.27^b ± 0.06

2.13^bc ± 0.06

Total

79.71 ± 1.62

72.79 ± 1.24

76.6 ± 1.1

74.76 ± 1.46

76.77 ± 2.08

77.23 ± 2.08

Flavanols and Procyanidins

(−)-Epicatechin

7.10^a ± 0.40

4.87^d ± 0.42

5.97^bc ± 0.06

5.20^cd ± 0.30

6.90^ab ± 0.53

5.33^cd ± 0.40

(+)-Catechin

12.50^a ± 1.10

11.10^a ± 1.01

12.05^a ± 0.55

12.65^a ± 1.05

12.30^a ± 0.90

12.50^a ± 1.23

(−)-epigallocatechin gallate

1.50^a ± 0.00

1.03^c ± 0.06

1.17^bc ± 0.06

1.20^b ± 0.10

1.17^bc ± 0.06

(−)-epicatechin gallate

6.03^c ± 0.51

5.53^c ± 0.47

5.90^c ± 0.53

7.97^a ± 0.15

7.30^ab ± 0.53

6.67^bc ± 0.38

Procyanidin A2

0.60^a ± 0.00

0.40^b ± 0.10

0.25^bc ± 0.05

0.28^bc ± 0.08

0.20^c ± 0.00

Procyanidin B1

8.63^a ± 0.61

6.17^c ± 0.49

7.80^ab ± 0.35

6.40^c ± 0.44

8.30^a ± 0.44

6.77^bc ± 0.25

Procyanidin B2

19.07^a ± 0.55

14.03^d ± 1.40

16.07^bc ± 0.32

14.90^cd ± 0.60

17.10^b ± 0.32

14.40^cd ± 0.26

Total

55.43 ± 3.17

43.13 ± 3.95

49.36 ± 1.97

48.57 ± 2.69

53.38 ± 2.9

47.04 ± 2.58

Flavonols aglycones

Isorhamnetin-3-O-glucoside

13.97^a ± 0.23

11.67^d ± 0.51

12.67^bc ± 0.38

12.10^cd ± 0.26

13.43^ab ± 0.31

12.63^bc ± 0.31

Quercetin 3-β-D-glucoside

1.05^a ± 0.15

0.60^bc ± 0.10

0.70^b ± 0.10

0.40^c ± 0.00

0.55^bc ± 0.05

0.40^c ± 0.00

Quercetin

20.73^a ± 0.35

17.43^c ± 0.74

18.77^bc ± 0.57

17.90^c ± 0.53

19.90^ab ± 0.44

18.83^bc ± 0.50

Kaempferol-3-O-glucoside

2.07^a ± 0.06

1.67^d ± 0.06

1.83^bc ± 0.06

1.77^cd ± 0.06

1.97^ab ± 0.06

1.83^bc ± 0.06

Rutin

1.60^a ± 0.10

1.27^c ± 0.06

1.40^bc ± 0.00

1.33^c ± 0.06

1.50^ab ± 0.00

1.40^bc ± 0.00

Myricetin

4.57^a ± 0.12

3.73^c ± 0.15

4.00^bc ± 0.10

3.87^c ± 0.12

4.23^ab ± 0.15

4.00^bc ± 0.10

Total

43.99 ± 1.01

36.37 ± 1.62

39.37 ± 1.21

37.37 ± 1.03

41.58 ± 1.01

39.09 ± 0,97

Anthocyanins

Cyanidin 3-O-glucoside

0.40^a ± 0.00

0.20^a ± 0.00

0.30^a ± 0.00

0.20^a ± 0.00

Peonidin 3-O-glucoside

4.37^a ± 0.06

3.23^c ± 0.06

3.03^d ± 0.06

2.87^d ± 0.06

3.83^b ± 0.06

3.00^d ± 0.10

Petunidin 3-O-glucoside

0.80^a ± 0.00

0.70^ab ± 0.00

0.63^c ± 0.06

0.77^ab ± 0.06

0.67^bc ± 0.06

Delphinidin 3-O-glucoside

3.17^a ± 0.06

2.33^c ± 0.06

2.10^d ± 0.00

2.17^d ± 0.06

2.63^b ± 0.06

2.20^d ± 0.00

Malvidin 3-O-glucoside

68.30^a ± 1.44

56.63^b ± 0.42

54.50^b ± 0.78

55.10^b ± 0.82

66.80^a ± 1.41

51.20^c ± 0.46

Pelargonidin 3-O-glucoside

8.67^a ± 0.15

6.83^c ± 0.06

6.23^d ± 0.06

6.43^d ± 0.12

7.80^b ± 0.20

6.17^d ± 0.12

Total

85.71 ± 1.71

69.92 ± 0.66

66.69 ± 0.96

67.4 ± 1.12

82.13 ± 1.79

63.44 ± 0.74

Stilbenes

Trans-resveratrol

0.60^a ± 0.00

0.50^a ± 0.00

**Table 2.** Color intensity of Syrah tropical wines fermented with American and French oak chips
Wines	Color Intensity (420 + 520 + 620 nm)
Values followed by different letters are significantly different (p < 0.05) according to Tukey’s test. *Abbreviations: WC (control wine without oak chips), WAAMF (wine added American oak chip in alcoholic and malolactic fermentation), WAMF (wine added American oak chip in malolactic fermentation), WFAMF (wine added French oak chip in alcoholic and malolactic fermentation), WFMF (wine added with French oak chip during malolactic fermentation) and WAFAMF (wine added with American and French oak chips in both fermentation).
WC	13.75^a ± 0.64
WAAMF	9.93^c ± 0.34
WAMF	13.64^a ± 0.11
WFAMF	11.08^b ± 0.15
WFMF	10.71^bc ± 0.24
WAFAMF	11.16^b ± 0.14

Table 2. Color intensity of Syrah tropical wines fermented with American and French oak chips

Wines

Color Intensity (420 + 520 + 620 nm)

Values followed by different letters are significantly different (p < 0.05) according to Tukey’s test. *Abbreviations: WC (control wine without oak chips), WAAMF (wine added American oak chip in alcoholic and malolactic fermentation), WAMF (wine added American oak chip in malolactic fermentation), WFAMF (wine added French oak chip in alcoholic and malolactic fermentation), WFMF (wine added with French oak chip during malolactic fermentation) and WAFAMF (wine added with American and French oak chips in both fermentation).

13.75^a ± 0.64

WAAMF

9.93^c ± 0.34

WAMF

13.64^a ± 0.11

WFAMF

11.08^b ± 0.15

WFMF

10.71^bc ± 0.24

WAFAMF

11.16^b ± 0.14