Impact of time, oxygen and different anthocyanin to tannin ratios on the precipitate and extract composition using liquid chromatography-high resolution mass spectrometry

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dc.contributor.authorGarrido-Banuelos, G.en_ZA
dc.contributor.authorBuica, A.en_ZA
dc.contributor.authorDe Villiers, A.en_ZA
dc.contributor.authorDu Toit, W. J.en_ZA
dc.date.accessioned2021-03-19T10:27:56Z
dc.date.available2021-03-19T10:27:56Z
dc.date.issued2019
dc.descriptionCITATION: Garrido-Banuelos, G., et al. 2019. Impact of time, oxygen and different anthocyanin to tannin ratios on the precipitate and extract composition using liquid chromatography-high resolution mass spectrometry. South African Journal of Enology and Viticulture, 40(1):1-10, doi:10.21548/40-1-3249.
dc.descriptionThe original publication is available at http://www.journals.ac.za/index.php/sajev
dc.description.abstractWine colour and phenolic stability over time are influenced by the amount and nature of phenolics in young wines. The ratio between different phenolic compounds can also be determinant in the colour and phenolic development of red wines. Three different anthocyanin to tannin ratios extracted in a wine-like system were saturated with oxygen several times during sample storage. A LC-HRMS method was used to evaluate the impact of a forced oxidation and of the different extracts on the wine-like composition and on the precipitate formed over time. The extract composition was found to be the most determinant factor for the precipitate formed. Time was also found to be a relevant factor according to the precipitate composition.en_ZA
dc.description.urihttps://www.journals.ac.za/index.php/sajev/article/view/3249
dc.description.versionPublisher's version
dc.format.extent10 pages : illustrationsen_ZA
dc.identifier.citationGarrido-Banuelos, G., et al. 2019. Impact of time, oxygen and different anthocyanin to tannin ratios on the precipitate and extract composition using liquid chromatography-high resolution mass spectrometry. South African Journal of Enology and Viticulture, 40(1):1-10, doi:10.21548/40-1-3249
dc.identifier.issn2224-7904 (online)
dc.identifier.issn0253-939X (print)
dc.identifier.otherdoi:10.21548/40-1-3249
dc.identifier.urihttp://hdl.handle.net/10019.1/109686
dc.language.isoen_ZAen_ZA
dc.publisherSouth African Society for Enology and Viticulture
dc.rights.holderSouth African Society for Enology and Viticulture
dc.subjectOxygenen_ZA
dc.subjectWine -- Coloren_ZA
dc.subjectWine -- Compositionen_ZA
dc.subjectPhenolic compoundsen_ZA
dc.subjectAnthocyaninsen_ZA
dc.subjectWine and wine making -- Oxidationen_ZA
dc.subjectRed wines -- Oxidationen_ZA
dc.titleImpact of time, oxygen and different anthocyanin to tannin ratios on the precipitate and extract composition using liquid chromatography-high resolution mass spectrometryen_ZA
dc.typeArticleen_ZA
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