TY - JOUR T1 - Effect of Oak Constituents and Oxygen on the Evolution of Malvidin-3-Glucoside and (+)-Catechin in Model Wine JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 377 LP - 381 DO - 10.5344/ajev.2006.57.3.377 VL - 57 IS - 3 AU - António M. Jordão AU - Jorge M. Ricardo-da-Silva AU - Olga Laureano Y1 - 2006/09/01 UR - http://www.ajevonline.org/content/57/3/377.abstract N2 - 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. ER -