Influence of different aging systems and oak woods on aged wine color and anthocyanin composition

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

“…In this case, no significantly effect of wood species were observed. Tonality results agree previous data obtained in red wines aging with oak chips [5,23,32].…”

“…Therefore, results point out that extractable wood compounds can constituted a destabilizing factor for the anthocyanins, yielding colorless compounds, with lower absorbance to 520 nm (red color) and higher absorbance in the visible region around 400-460 nm, that correspond with yellow-brown tones, justifying the previously commented increase of tonality and b* values. These results are contrary to previous works in which wood contact was described as a stabilizing wine color process [32,34]. However, it is interesting have in mind that the cited studies were carried out in wines, where other many compounds can interfere the reactions occurring between anthocyanins and wood compounds, and where anthocyanins can be in more stable structures (co-pigmented and condensed forms) than the "free anthocyanins" extracted from red grapes skins.…”

“…These results are contrary to other published works. Thus, Del Álamo Sanza et al [5,32] reported a greater decrease of monomeric anthocyanins in red wines aged with French than those aged with American oak. In addition, other authors [34] reported a significant effect of oak wood origin on the individual anthocyanin level of a wine macerated with chips, however the effect was variety wood dependent.…”

Use of Oak Fragments during the Aging of Red Wines. Effect on the Phenolic, Aromatic, and Sensory Composition of Wines as a Function of the Contact Time with the Wood

“…In the same way as CI, the percentage of red color increased in all wines until two months, with a notable decrease observed from that moment (Figure 2d). Del Álamo et al [20] also observed a loss of CI, especially in the red component, from the third month of aging with fragments and barrels.…”

Evaluation of grape pomace from red wine by-product as feed for sheep

“…Phenolic acids, stilbenes, flavonols and flavanols were quantified according to the methods of Del Álamo et al and Gallego et al Extraction of seed and pulp compounds from the previous methanol/acetone/water extracts was carried out using Waters Oasis HLB 200 mg cartridges (Milford, MA, USA). The analyses were performed using a Hewlett‐Packard 1100 (LC‐DAD) system (Avondale, PA, USA) equipped with a Hypersil ODS column (200 mm × 4.6 mm i.d., particle size 5 µm).…”