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Effect of Oak Constituents and Oxygen on the Evolution of Malvidin-3-Glucoside and (+)-Catechin in Model Wine

2006Journal article Open access
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dc.contributor.authorJordão, António M.
dc.contributor.authorRicardo-da-Silva, Jorge M.
dc.contributor.authorLaureano, O.
dc.date.accessioned2022-11-04T11:25:50Z
dc.date.available2022-11-04T11:25:50Z
dc.date.issued2006
dc.descriptionResearch Notept_PT
dc.description.abstractThe 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 extractpt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationAm. J. Enol. Vitic. 57:3 (2006), p. 377-381pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.5/25905
dc.language.isoengpt_PT
dc.publisherAJEVpt_PT
dc.subject(+)-catechinpt_PT
dc.subjectcolorpt_PT
dc.subjectellagic acidpt_PT
dc.subjectmalvidin-3-glucosidept_PT
dc.subjectmodel winept_PT
dc.subjectoxygenpt_PT
dc.subjectoakpt_PT
dc.titleEffect of Oak Constituents and Oxygen on the Evolution of Malvidin-3-Glucoside and (+)-Catechin in Model Winept_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.titleAmerican Journal of Enology and Viticulturept_PT
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT

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