RT info:eu-repo/semantics/article
T1 Evolution of red wine in oak barrels with different oxygen transmission rates. Phenolic compounds and colour
A1 Martínez Gil, Ana María
A1 Álamo Sanza, María del
A1 Nevares Domínguez, Ignacio Gerardo
K1 Red wines
K1 Vinos rojos
K1 Phenolic compounds
K1 Compuestos fenólicos
K1 Oxygen transmission
K1 Transmisión de oxígeno
AB Oxygen is an important factor for the quality of wine aged in barrels. The development of a tool to classify wood by its oxygen transmission rate (OTR) has made it possible to use the same batch of wood to make barrels that oxygenate twice as much as others. Therefore, the aim of this study was to evaluate the phenolic composition and colour of the same red wine aged for twelve months in barrels with a low oxygen transmission rate (LOTR) and with a high oxygen transmission rate (HOTR). The results showed that the same wine evolves differently in barrels with different oxygenation rates. Wines that received lower oxygenation (LOTR) had a higher polymeric pigment and total phenol content that were more polymerized. In these wines, the release of low molecular weight wood compounds was faster and higher than in the case of those aged in HOTR barrels. However, the wines from HOTR barrels maintained a higher level of anthocyanins and a more tannic character. Wines aged in LOTR barrels showed a higher colour intensity due to the increased formation of new pigments. These wines will maintain their red colour better than those aged in HOTR barrels.
PB Elsevier
SN 0023-6438
YR 2022
FD 2022
LK https://uvadoc.uva.es/handle/10324/51780
UL https://uvadoc.uva.es/handle/10324/51780
LA eng
NO LWT - Food Science and Technology, 2022, vol. 158, p. 113133
NO Producción Científica
DS UVaDOC
RD 12-jul-2024