@article {Jord{\~a}o377, author = {Ant{\'o}nio M. Jord{\~a}o and Jorge M. Ricardo-da-Silva and Olga Laureano}, title = {Effect of Oak Constituents and Oxygen on the Evolution of Malvidin-3-Glucoside and (+)-Catechin in Model Wine}, volume = {57}, number = {3}, pages = {377--381}, year = {2006}, doi = {10.5344/ajev.2006.57.3.377}, publisher = {American Journal of Enology and Viticulture}, abstract = {The 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 extract.}, issn = {0002-9254}, URL = {https://www.ajevonline.org/content/57/3/377}, eprint = {https://www.ajevonline.org/content/57/3/377.full.pdf}, journal = {American Journal of Enology and Viticulture} }