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 (Carménère, 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.

中文翻译：

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六种葡萄品种葡萄酒（Vitis vinifera L.）在与单一类型橡木桶接触的整个陈酿过程中的不同酚类反应

橡木桶陈酿是葡萄酒行业的一个关键过程，因为它会使葡萄酒的化学成分发生重大变化。多酚从木材到葡萄酒的转移会受到多种因素的影响，包括木材特性和储存条件。很少有人研究葡萄酒基质在葡萄酒陈酿过程中提取/修饰多酚的作用。本研究的目的是表征和比较六种葡萄酒（佳美娜、品丽珠、马尔贝克、小维多、桑娇维塞和丹魄）在单一类型橡木桶中陈酿过程中的酚类成分，旨在了解该品种的作用关于衰老过程。葡萄酒采样在 1 年内每隔 3 个月进行一次。使用分光光度法和 HPLC-DAD 方法分析多酚分布。研究表明，橡木老化对葡萄酒酚类成分的影响受葡萄品种的影响很大。因此，橡木陈酿葡萄酒的不同多酚相关化学参数会受到桶陈酿之前存在的品种葡萄酒化学性质的影响。