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Effect of Oak Constituents and Oxygen on the Evolution of Malvidin-3-Glucoside and (+)-Catechin in Model Wine
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Orientador(es)
Resumo(s)
The evolution of malvidin-3-glucoside and (+)-catechin in the presence of ellagic acid and oak wood extracts
and oxygen was studied in model wine over a period of 68 days. Malvidin-3-glucoside declined more rapidly
in the presence of oak wood extract than alone. This difference was independent of oxygen. The presence of
ellagic acid or oak wood extract had a positive effect on (+)-catechin decline. For color parameters (using the CIELAB
coordinates), L* values showed a higher decrease as a consequence of oak wood presence. For a* values, a decrease
was observed in solutions containing malvidin-3-glucoside and oak wood extract independent of the presence
or absence of oxygen in the solutions. An increase in yellow color (b* values) was measured in all solutions
containing oak wood extract
Descrição
Research Note
Palavras-chave
(+)-catechin color ellagic acid malvidin-3-glucoside model wine oxygen oak
Contexto Educativo
Citação
Am. J. Enol. Vitic. 57:3 (2006), p. 377-381