RT info:eu-repo/semantics/article
T1 An approach to study the interactions between ellagitannins and oxygen during oak wood aging
A1 García Estévez, Ignacio
A1 Alcalde Eon, Cristina
A1 Rivas Gonzalo, Julián Carlos
A1 Escribano Bailón, María Teresa
A1 Nevares Domínguez, Ignacio Gerardo
A1 Álamo Sanza, María del
K1 Madera
K1 Oxígeno
K1 Dissolved oxygen
K1 Oak wood
AB During the aging of red wine in oak wood barrels, or in alternative aging systems, interactions between the compounds released from wood, the compounds of the wine, and oxygen can take place. The main objective of the present work was to study oxygen–ellagitannin interactions by monitoring their levels in three model systems, all containing the same amounts of French oak chips and differing only in the oxygen content: total absence, only the oxygen released from the chips, and air-saturated (model systems F, OW, and OS, respectively). This study has highlighted the influence of oxygen in the ellagitannins’ evolution and the relevance of the oxygen trapped into the oak chips, reporting for the first time the kinetics of oxygen release to the model wine. Furthermore, the indirect contribution of oxygen to the ellagitannins’ disappearance by boosting autoxidative reactions has also been pointed out. Vescalagin seems to be the ellagitannin most affected by the initial oxygen levels.
PB American Chemical Society
SN 0021-8561
YR 2017
FD 2017
LK http://uvadoc.uva.es/handle/10324/31339
UL http://uvadoc.uva.es/handle/10324/31339
LA eng
NO Journal of Agricultural and Food Chemistry, 2017, 65 (31), pp 6369–6378
NO Producción Científica
DS UVaDOC
RD 19-abr-2024