Diverse phenolic responses of six varietal wines (Vitis vinifera L.) throughout ageing in contact with a single type of oak barrels

Barrel ageing is a critical process in wine industry since it produces substantial changes in the chemical composition of wines. The transfer of polyphenols from wood to wine would be influenced by various factors including wood characteristics and storage conditions. The role of the wine matrix in the extraction/modification of polyphenols during wine ageing has been scarcely studied. The objective of this study was to characterise and compare the phenolic composition of six varietal wines (Carmenere, Cabernet Franc, Malbec, Petit Verdot, Sangiovese and Tempranillo) during ageing in a single type of oak barrel aiming to learn about the role of the variety on the ageing process. Wine sampling was performed at 3-month intervals for 1 year. Polyphenol profiles were analysed using spectrophotometric and HPLC-DAD methods. The study showed that the effect of oak wood ageing on the phenolic composition of wines is highly influenced by the grape variety. Thus, different polyphenol-associated chemical parameters of oak-aged wines would be affected by chemical properties of the varietal wines that are present prior to barrel ageing.