Abstract
The evolution of malvidin-3-glucoside and (+)-catechin in the presence of ellagic acid and oak wood extracts and oxygen was studied in model wine over a period of 68 days. Malvidin-3-glucoside declined more rapidly in the presence of oak wood extract than alone. This difference was independent of oxygen. The presence of ellagic acid or oak wood extract had a positive effect on (+)-catechin decline. For color parameters (using the CIELAB coordinates), <i>L*</i> values showed a higher decrease as a consequence of oak wood presence. For <i>a*</i> values, a decrease was observed in solutions containing malvidin-3-glucoside and oak wood extract independent of the presence or absence of oxygen in the solutions. An increase in yellow color (<i>b*</i> values) was measured in all solutions containing oak wood extract.
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