PT - JOURNAL ARTICLE AU - António M. Jordão AU - Jorge M. Ricardo-da-Silva AU - Olga Laureano TI - Effect of Oak Constituents and Oxygen on the Evolution of Malvidin-3-Glucoside and (+)-Catechin in Model Wine AID - 10.5344/ajev.2006.57.3.377 DP - 2006 Sep 01 TA - American Journal of Enology and Viticulture PG - 377--381 VI - 57 IP - 3 4099 - http://www.ajevonline.org/content/57/3/377.short 4100 - http://www.ajevonline.org/content/57/3/377.full SO - Am J Enol Vitic.2006 Sep 01; 57 AB - 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.