Jordão, António M.Ricardo-da-Silva, Jorge M.Laureano, O.2022-11-042022-11-042006Am. J. Enol. Vitic. 57:3 (2006), p. 377-381http://hdl.handle.net/10400.5/25905Research NoteThe 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 extracteng(+)-catechincolorellagic acidmalvidin-3-glucosidemodel wineoxygenoakjournal article