Impact of different wood chip species (oak, acacia and cherry) on evolution of individual anthocyanins, chromatic characteristics and antioxidant capacity in model wine solutions

Jordão, António M.; Lozano, Viriginia; Correia, Ana Cristina; González-SanJosé, María L.

doi:10.1051/bioconf/20170902013

Cited by 3 publications

(2 citation statements)

References 19 publications

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“…These results indicated a change in the wine color, shifting to more red and yellow. Similar trends were reported in previous works [ 61 , 62 , 63 ]. The pressurized wines (HHP5 and HHP30) presented higher values of CI, a*, b*, C* ab, and h ab than B at 180 days.…”

Section: Resultssupporting

confidence: 92%

Accelerating Aging of White and Red Wines by the Application of Hydrostatic High Pressure and Maceration with Holm Oak (Quercus ilex) Chips. Influence on Physicochemical and Sensory Characteristics

Valdés

Ramírez

Frutos-Puerto

et al. 2021

Foods

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Background: The use of holm oak (Quercus ilex) chips as a potential alternative wood and the application of hydrostatic high pressure (HHP) as an alternative technique to accelerate the release to the wine of wood-related compounds within a short processing time were evaluated. Methods: Five treatments were investigated: (i) bottling without any treatment (B); (ii) and (iii) bottling after maceration (5 g/L) of holm oak chips with HHP treatments (400 MPa, 5 and 30 min) (HHP5, HHP30); (iv) bottling after maceration during 45 days with chips (M), and; (v) maceration in tanks without chips (T). The effects of treatments on general parameters, polyphenols, color, and sensorial characteristics of red and white wines were investigated over 180 days. Results: HHP5, HHP30, and M increased the polyphenols content, thus modified the chromatic characteristics regarding B and M treatments of white wines, also the tasters differentiated HHP5, HHP30, and M from B and T. However, these effects were not observed in red wines. Thus, the effect of the wood depends on the type of wine in which it is used. Conclusions: This research contributes to better knowledge about these chips as a new alternative wood species and the use of HHP as a useful technology to accelerate the aging of wines.

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Section: Resultssupporting

confidence: 92%

Accelerating Aging of White and Red Wines by the Application of Hydrostatic High Pressure and Maceration with Holm Oak (Quercus ilex) Chips. Influence on Physicochemical and Sensory Characteristics

Valdés

Ramírez

Frutos-Puerto

et al. 2021

Foods

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show abstract

“…dition of oak chip during winemaking decreases the amounts of anthocyanins in the wine; however, the use of the French chips during the malolactic fermentation preserved the content of malvidin 3-O-glucoside (66.80 mg L −1 ) in the wine as compared to the control. Malvidin 3-O-glycoside is the most abundant anthocyanin in red wine, and it is demonstrating in the literature this anthocyanin can react with the oak phenolic during the aging process forming new products that change the wine color or flavor (Jordão et al, 2017).…”

Section: Stilbenesmentioning

confidence: 99%

Evaluation of the hypo-allergenicity effect of rice and wheat hydrolysates: a double-blind randomized clinical trial

Alencar¹,

Cazarin²,

Corrêa³

et al. 2020

Journal of Food Bioactives

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The oak chip is an alternative to the traditional barrels in winemaking in order to improve the aged quality of the red wines. This study investigated the influence of adding of oak chips during the fermentation process in phenolic compounds profile and antioxidant activity. The American (Quercus Alba) and/or French (Quercus Petreae) oak chips were added (4g L−1 doses) in the alcoholic fermentation and malolactic fermentation or solemnly in the malolactic fermentation. Results indicated that Syrah tropical wines presented higher levels (≥265,44 mg L−1) of phenolic compounds compared to wines fermented with oak chips (222,71–254,36 mg L−1). However, the wine with French oak chip added during malolactic fermentation showed a higher antioxidant activity for ORAC method. This study offers a practical application of oak chips in winemaking process as an alternative to produce quality young red wines with low cost to the wineries in places of oak barrels.

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The use of oak chips during the fermentation process: effects on phenolic compounds profile and antioxidant activity in Syrah young wines

Yang¹,

Zhang²,

Tsao³

2020

Journal of Food Bioactives

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Carotenoids are one of the major food bioactives that provide humans with essential vitamins and other critically important nutrients that contribute to the maintenance of human health. This review provides a summary of the most current literature data and information on most recent advances in dietary carotenoids and human health research. Specifically, it addresses the occurrence and distribution of carotenoids in different dietary sources, the effect of food processing and impact of gastrointestinal digestion on the bioaccessibility, bioavailability and bioactivities of dietary carotenoids. Emphasis is placed on the antioxidant and anti-inflammatory effects of carotenoids and their optical/geometric isomers and ester forms, and the molecular mechanisms behind these actions. A particular focus is also on the modulatory ability of carotenoids on biomarkers related to low-grade inflammation, immune response and gut health.

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Impact of different wood chip species (oak, acacia and cherry) on evolution of individual anthocyanins, chromatic characteristics and antioxidant capacity in model wine solutions

Cited by 3 publications

References 19 publications

Accelerating Aging of White and Red Wines by the Application of Hydrostatic High Pressure and Maceration with Holm Oak (Quercus ilex) Chips. Influence on Physicochemical and Sensory Characteristics

Accelerating Aging of White and Red Wines by the Application of Hydrostatic High Pressure and Maceration with Holm Oak (Quercus ilex) Chips. Influence on Physicochemical and Sensory Characteristics

Evaluation of the hypo-allergenicity effect of rice and wheat hydrolysates: a double-blind randomized clinical trial

The use of oak chips during the fermentation process: effects on phenolic compounds profile and antioxidant activity in Syrah young wines

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