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Effect of ellagitannins, ellagic acid and volatile compounds from oak wood on the (+)-catechin, procyanidin B1 and malvidin-3-glucoside content of model wines
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Orientador(es)
Resumo(s)
Background and Aims: During ageing in oak barrels, wine undergoes changes because of the release
of polyphenols and other molecules from wood. The aim of this study was to evaluate the influence
of some oak wood-derived volatile compounds, ellagic acid and oak wood extracts on the levels of
(+)-catechin, procyanidin B1 and malvidin-3-glucoside.
Methods and Results: Phenolics and the oak wood derived volatile compounds studied were quantified
by HPLC and by GC, respectively. Additionally, the new compounds formed in the solutions were
characterised by their spectral properties. Ellagic acid and/or oak wood extracts slowed the decline in the
levels of (+)-catechin and procyanidin B1. In contrast, the decrease in malvidin-3-glucoside was more
pronounced in the presence of ellagic acid and oak wood chip extracts. Furfural slowed (+)-catechin
degradation, while breakdown of malvidin-3-glucoside was slightly more pronounced in the presence of
guaiacol, furfural, vanillin and eugenol. (+)-Catechin, procyanidin B1 and malvidin-3-glucoside did not
significantly affect the rate of the degradation of ellagitannins during the storage time studied. Finally,
new HPLC peaks were detected in the solutions containing (+)-catechin and ellagic acid, as well as with
malvidin-3-glucoside with ellagic acid and oak wood extract.
Conclusions: Malvidin 3-glucoside and (+)-catechin and procyanidin B1 presented distinct behaviours
during time in the presence of volatile and non-volatile compounds from oak wood.
Significance of the Study: This work points out the importance of oak wood components in the
degradation of anthocyanins and tannins, as well as the reactions that occur during the ageing of red
wine
Descrição
Palavras-chave
(+)-catechin ellagic acid ellagitannins malvidin-3-glucoside model wine oak wood procyanidin B1 volatile compounds
Contexto Educativo
Citação
"Australian Journal of Grape and Wine Research". ISSN 1755-0238. 14 (2008) 260-270