%0 Journal Article %A António M. Jordão %A Jorge M. Ricardo-da-Silva %A Olga Laureano %T Effect of Oak Constituents and Oxygen on the Evolution of Malvidin-3-Glucoside and (+)-Catechin in Model Wine %D 2006 %R 10.5344/ajev.2006.57.3.377 %J American Journal of Enology and Viticulture %P 377-381 %V 57 %N 3 %X 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. %U https://www.ajevonline.org/content/ajev/57/3/377.full.pdf