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The impact of different tannin to anthocyanin ratios and of oxygen on the phenolic polymerisation over time in a wine-like solution

dc.contributor.authorGarrido-Banuelos, G.en_ZA
dc.contributor.authorBuica, A.en_ZA
dc.contributor.authorSharp, E.en_ZA
dc.contributor.authorDe Villiers, A.en_ZA
dc.contributor.authorDu Toit, W. J.en_ZA
dc.date.accessioned2019-07-30T13:08:57Z
dc.date.available2019-07-30T13:08:57Z
dc.date.issued2019
dc.identifier.citationGarrido-Banuelos, G. 2019. The impact of different tannin to anthocyanin ratios and of oxygen on the phenolic polymerisation over time in a wine-like solution. South African Journal of Enology and Viticulture, 40(2), doi:10.21548/40-2-3375
dc.identifier.issn2224-7904 (online)
dc.identifier.issn0253-939X (print)
dc.identifier.otherdoi:10.21548/40-2-3375
dc.identifier.urihttp://hdl.handle.net/10019.1/106329
dc.descriptionCITATION: Garrido-Banuelos, G. 2019. The impact of different tannin to anthocyanin ratios and of oxygen on the phenolic polymerisation over time in a wine-like solution. South African Journal of Enology and Viticulture, 40(2), doi:10.21548/40-2-3375.
dc.descriptionThe original publication is available at http://www.journals.ac.za/index.php/sajev
dc.description.abstractColour 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.en_ZA
dc.description.urihttps://www.journals.ac.za/index.php/sajev/article/view/3375
dc.format.extent10 pages
dc.language.isoen_ZAen_ZA
dc.publisherSouth African Society for Enology and Viticulture
dc.subjectRed winesen_ZA
dc.subjectPhenolsen_ZA
dc.subjectPolymerisationen_ZA
dc.titleThe impact of different tannin to anthocyanin ratios and of oxygen on the phenolic polymerisation over time in a wine-like solutionen_ZA
dc.typeArticleen_ZA
dc.description.versionPublisher's version
dc.rights.holderSouth African Society for Enology and Viticulture


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