Effect of Oak Constituents and Oxygen on the Evolution of Malvidin-3-Glucoside and (+)-Catechin in Model Wine

Detalhes bibliográficos
Autor(a) principal: Jordão, António M.
Data de Publicação: 2006
Outros Autores: Ricardo-da-Silva, Jorge M., Laureano, O.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.5/25905
Resumo: Research Note
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spelling Effect of Oak Constituents and Oxygen on the Evolution of Malvidin-3-Glucoside and (+)-Catechin in Model Wine(+)-catechincolorellagic acidmalvidin-3-glucosidemodel wineoxygenoakResearch NoteThe 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 extractAJEVRepositório da Universidade de LisboaJordão, António M.Ricardo-da-Silva, Jorge M.Laureano, O.2022-11-04T11:25:50Z20062006-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.5/25905engAm. J. Enol. Vitic. 57:3 (2006), p. 377-381info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-03-06T14:55:26Zoai:www.repository.utl.pt:10400.5/25905Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T17:09:38.399745Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Effect of Oak Constituents and Oxygen on the Evolution of Malvidin-3-Glucoside and (+)-Catechin in Model Wine
title Effect of Oak Constituents and Oxygen on the Evolution of Malvidin-3-Glucoside and (+)-Catechin in Model Wine
spellingShingle Effect of Oak Constituents and Oxygen on the Evolution of Malvidin-3-Glucoside and (+)-Catechin in Model Wine
Jordão, António M.
(+)-catechin
color
ellagic acid
malvidin-3-glucoside
model wine
oxygen
oak
title_short Effect of Oak Constituents and Oxygen on the Evolution of Malvidin-3-Glucoside and (+)-Catechin in Model Wine
title_full Effect of Oak Constituents and Oxygen on the Evolution of Malvidin-3-Glucoside and (+)-Catechin in Model Wine
title_fullStr Effect of Oak Constituents and Oxygen on the Evolution of Malvidin-3-Glucoside and (+)-Catechin in Model Wine
title_full_unstemmed Effect of Oak Constituents and Oxygen on the Evolution of Malvidin-3-Glucoside and (+)-Catechin in Model Wine
title_sort Effect of Oak Constituents and Oxygen on the Evolution of Malvidin-3-Glucoside and (+)-Catechin in Model Wine
author Jordão, António M.
author_facet Jordão, António M.
Ricardo-da-Silva, Jorge M.
Laureano, O.
author_role author
author2 Ricardo-da-Silva, Jorge M.
Laureano, O.
author2_role author
author
dc.contributor.none.fl_str_mv Repositório da Universidade de Lisboa
dc.contributor.author.fl_str_mv Jordão, António M.
Ricardo-da-Silva, Jorge M.
Laureano, O.
dc.subject.por.fl_str_mv (+)-catechin
color
ellagic acid
malvidin-3-glucoside
model wine
oxygen
oak
topic (+)-catechin
color
ellagic acid
malvidin-3-glucoside
model wine
oxygen
oak
description Research Note
publishDate 2006
dc.date.none.fl_str_mv 2006
2006-01-01T00:00:00Z
2022-11-04T11:25:50Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.5/25905
url http://hdl.handle.net/10400.5/25905
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Am. J. Enol. Vitic. 57:3 (2006), p. 377-381
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv AJEV
publisher.none.fl_str_mv AJEV
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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