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The impact of diffe...
The impact of different tannin to anthocyanin ratios and of oxygen on the phenolic polymerisation over time in a wine-like solution
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- Garrido Banuelos, Gonzalo (författare)
- RISE,Jordbruk och livsmedel,Stellenbosch University, South Africa
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- Buica, A. (författare)
- Stellenbosch University, South Africa
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- Sharp, E. (författare)
- Stellenbosch University, South Africa
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visa fler...
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- de Villiers, A. (författare)
- Stellenbosch University, South Africa
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- du Toit, W. J. (författare)
- Stellenbosch University, South Africa
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visa färre...
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(creator_code:org_t)
- South African Society for Enology and Viticulture, 2019
- 2019
- Engelska.
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Ingår i: South African Journal for Enology and Viticulture. - : South African Society for Enology and Viticulture. - 0253-939X .- 2224-7904. ; 40:2, s. 1-10
- Relaterad länk:
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https://urn.kb.se/re...
Abstract
Ämnesord
Stäng
- Colour and phenolic stability during ageing are influenced by the levels of distinct classes of phenolics in young red wines. The ratios between different classes of phenolic compounds also determine the colour and phenolic development of red wines. The present study evaluated the impact of forced oxidation on different anthocyanin/tannin (A/T) extracts and its consequent effect on the colour and phenolic evolution over time. The results showed that higher contents of seed tannins could enhance phenolic polymer formation, especially in the presence of oxygen. The addition of oxygen seemed to favour certain polymerisation reactions between tannins, leading to higher concentrations of monomeric anthocyanins in solution. A slower oxygen consumption was also observed as the phenolic composition of the wine-like extract evolved over time.
Nyckelord
- Ageing
- Anthocyanin/tannin extracts
- Oxygen
- Phenolic compounds
- Polymerisation
- Wine-like extract
Publikations- och innehållstyp
- ref (ämneskategori)
- art (ämneskategori)
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