期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 65, 期 31, 页码 6369-6378出版社
AMER CHEMICAL SOC
DOI: 10.1021/acs.jafc.7b02080
关键词
dissolved oxygen; ellagitannins; Oak chips; oxygen consuming kinetics; oak wood
资金
- Ministerio de Ciencia e Innovation
- FEDER funds [AGL2014-54602-P, AGL2014-58486-C02-R-1]
- Junta de Castilla y Leon of Spain [VA124U14, VA028U16]
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 fot 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.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据