RT Journal Article
SR Electronic
T1 Role of Oak Wood Ellagitannins in the Oxidation Process of Red Wines During Aging
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 103
OP 107
DO 10.5344/ajev.1996.47.1.103
VO 47
IS 1
A1 Nicolas Vivas
A1 Yves Glories
YR 1996
UL http://www.ajevonline.org/content/47/1/103.abstract
AB The production of hydroperoxides and acetaldehyde and the kinetics of the oxidation process involving ellagitannins using model solutions containing ethanol (10% vol.), tartaric acid, iron, and copper were analyzed. Influence of oak phenolic compounds on wine aging in barrels under continuous-slow-oxidation conditions was also studied. Ellagitannins are revealed as impressive oxidation regulators, quickly absorbing the dissolved oxygen and facilitating the hydroperoxidation of wine constituents. This reaction induced tannin/anthocyanin condensation via acetaldehyde, favoring stabilization and deepening the crimson color; the limited oxidation of wine phenolic compounds prevented the development of brick-yellow color. In addition, the structure of the wine tannins was modified, reducing their astringency because of a higher polymerization level. Preliminary results on how ellagitannins affect the oxidation process of red wines are presented.