Red wine aging in oak barrels: evolution of the monosaccharides content

摘要

A study of the evolution of the monosaccharides arabinose, rhamnose, galactose, gloucose, xylose, mannose, frutose and ribose in a red wine aged in oak barrels is presented. The influences of the barrel manufacture, the variety and the origin of the oak wood have also been considered. The monosaccharide variations depend on the type of wood; higher values during aging are observed for galactose, frutose and xylose. The relationship between monosaccharides explain some structural ratios and their sequence of fomration can also be deduced. The oak variety and the coopery have an influence on the monosacchyaride composition of the aged wine, which indicates a structural difference between the hemicelluloses of French and American oak wood.