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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garridobanuelos_impact_2019.pdf(1.27 MB)
Date
2019
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Publisher
South African Society for Enology and Viticulture
Abstract
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.
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CITATION: 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.
The original publication is available at http://www.journals.ac.za/index.php/sajev
Keywords
Red wines, Phenols, Polymerisation
Citation
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
URI
http://hdl.handle.net/10019.1/106329
Collections
Research Articles (Viticulture and Oenology)