Preprint Article Version 1 This version is not peer-reviewed

Comparative Study of the Effects of Different Wood Chip Extract Species (Oak, Acacia and Cherry) on Color Properties and Anthocyanin Content by the Use of Model Wine Solutions

Version 1 : Received: 24 May 2019 / Approved: 27 May 2019 / Online: 27 May 2019 (09:36:10 CEST)

A peer-reviewed article of this Preprint also exists.

Jordão, A.M.; Lozano, V.; González-SanJosé, M.L. Influence of Different Wood Chip Extracts Species on Color Changes and Anthocyanin Content in Synthetic Wine Solutions. Foods 2019, 8, 254. Jordão, A.M.; Lozano, V.; González-SanJosé, M.L. Influence of Different Wood Chip Extracts Species on Color Changes and Anthocyanin Content in Synthetic Wine Solutions. Foods 2019, 8, 254.

Journal reference: Foods 2019, 8, 254
DOI: 10.3390/foods8070254

Abstract

There is a restricted knowledge about the potential impact of the use of different wood species on color and anthocyanin changes during the red wine aging process. This lack of knowledge is even greater when no oak wood species are used. Thus, the aim of this study was to carry out a comparative analysis of the impact of wood chip extracts from oak, acacia and cherry species on the chromatic characteristics and anthocyanins changes by the use of model wine solutions. In this context, several methodologies were used to quantified, color and anthocyanins changes during the aging time studied. The results indicated that the contact between wood chip extracts and grape skin isolated anthocyanin extracts induced a decrease of color intensity, particularly red color, and also the anthocyanin content in the different experimental model wine solutions studied. All chromatic modifications are potentially detected by human eyes because ΔE values were much higher than 3 CIELab units. These tendencies seems to be independent of the wood species used, but more pronounced for higher contact time between wood chip extracts and anthocyanins. The obtained results may contribute to a better understanding of the chromatic changes of red wines when aged in contact with different wood chips species.

Subject Areas

acacia; anthocyanins; cherry; color; model wine; oak; wood extracts

Comments (0)

We encourage comments and feedback from a broad range of readers. See criteria for comments and our diversity statement.

Leave a public comment
Send a private comment to the author(s)
Views 0
Downloads 0
Comments 0
Metrics 0


×
Alerts
Notify me about updates to this article or when a peer-reviewed version is published.