Evolution of phenolic composition during barrel and bottle aging

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dc.contributor.authorAleixandre-Tudo, J. L.en_ZA
dc.contributor.authorDu Toit, W. J.en_ZA
dc.date.accessioned2020-11-05T10:22:31Z
dc.date.available2020-11-05T10:22:31Z
dc.date.issued2020
dc.descriptionCITATION: Aleixandre-Tudo, J. L. & Du Toit, W. J. 2020. Evolution of phenolic composition during barrel and bottle aging. South African Journal of Enology and Viticulture, 41(2):233-237, doi:10.21548/41-2-4128.en_ZA
dc.descriptionThe original publication is available at http://www.journals.ac.za/index.php/sajeven_ZA
dc.description.abstractDuring red wine ageing, phenolic compounds undergo several reactions that have an impact on wine colour and mouthfeel properties. The evolution of phenolic content is affected during wine ageing. The aim of this study was to investigate the phenolic content and evolution of 82 commercial red wines subjected to barrel and bottle ageing. The phenolic content evolution of wines that underwent an ageing period of 12 months in commercial 225 litre barrels, followed by 12 months in the bottle, was monitored. While the total phenolic content remained stable, the anthocyanin fraction was affected the most, which led to substantial changes in the colour properties of the wines. Differences were found during both ageing regimes, indicating certain phenolic reactions being favoured or compromised under different ageing conditions, with an impact on wine colour properties. This paper provides the first large-scale study on the phenolic evolution of commercial red wine during ageing.en_ZA
dc.description.urihttps://www.journals.ac.za/index.php/sajev/article/view/4128
dc.description.versionPublisher's versionen_ZA
dc.format.extent5 pagesen_ZA
dc.identifier.citationAleixandre-Tudo, J. L. & Du Toit, W. J. 2020. Evolution of phenolic composition during barrel and bottle aging. South African Journal of Enology and Viticulture, 41(2):233-237, doi:10.21548/41-2-4128
dc.identifier.issn2224-7904 (online)
dc.identifier.issn0253-939X (print)
dc.identifier.otherdoi:10.21548/41-2-4128
dc.identifier.urihttp://hdl.handle.net/10019.1/108917
dc.language.isoen_ZAen_ZA
dc.publisherSouth African Society for Enology and Viticultureen_ZA
dc.rights.holderSouth African Society for Enology and Viticultureen_ZA
dc.subjectWine -- Coloren_ZA
dc.subjectPhenolic developmenten_ZA
dc.subjectPhenolic compoundsen_ZA
dc.subjectPhenolicsen_ZA
dc.subjectWine and wine making -- Analysisen_ZA
dc.subjectWine -- flavor and odoren_ZA
dc.subjectWine and wine making -- Chemistryen_ZA
dc.subjectWine and wine making -- Laboratory manualsen_ZA
dc.subjectPhenolic evolutionen_ZA
dc.subjectTanninsen_ZA
dc.titleEvolution of phenolic composition during barrel and bottle agingen_ZA
dc.typeArticleen_ZA
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