Characterization of Anthocyanins and Anthocyanin-Derivatives in Red Wines during Ageing in Custom Oxygenation Oak Wood Barrels

被引：17

作者：

Prat-Garcia, Samanta ^{[1
]}

Oliveira, Joana ^{[2
]}

del Alamo-Sanza, Maria ^{[1
]}

de Freitas, Victor ^{[2
]}

Nevares, Ignacio ^{[1
]}

Mateus, Nuno ^{[2
]}

机构：

[1] Univ Valladolid, UVaMOX Grp, Avda Madrid 50, Palencia 34001, Spain

[2] Univ Porto, Dept Chem & Biochem, REQUIMTE LAQV, Rua Campo Alegre 687, P-4169007 Porto, Portugal

来源：

MOLECULES | 2021年 / 26卷 / 01期

关键词：

anthocyanin derivatives; barrel; oxygen transfer rate; MODEL WINE; PIGMENTS; GRAPE; COLOR; TRANSFORMATIONS; CHEMISTRY;

D O I：

10.3390/molecules26010064

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

The ageing of wines in oak barrels is a key stage in the production of high-quality red wines, with the type of oak chosen and the amount of oxygen received by the wine being the determining factors of the process. This work analyses the effect of ageing the same red wine in barrels with different oxygenation rates for one year (OTR), specifically the effect on the evolution of anthocyanins, their derivatives and the appearance of new pigments according to the oxygen dosage in barrels. Results show that wines aged in High-Wood-OTR barrels have a large quantity of monomeric anthocyanins and wine aged in Low-Wood-OTR barrels presents a major intensity of colour. Moreover, using LC-MS analysis, it was possible to detect and identify different families of anthocyanin derivatives, including the tentative identification of two new aldehyde-flavanol-methylpyranoanthocyanin pigments.

引用

页数：12

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