Abstract
The objective of the research was to evaluate the effect of different oak chip treatments on quality of Longyan dry white wine during aging. Phenolic substances, antioxidant activity and Cu2+ reduction force were measured. The results showed that wines treated with French oak chips (6 g/L) had significantly higher contents of total phenols (0.083 mg/mL) and flavonoids (0.063 mg/mL), also the highest total antioxidant capacity (47.853 U/mL) was observed. However the scavenging rate of DPPH free radicals and hydroxyl radical scavenging rate were the highest in samples aged with American oak chips (6 g/L) and Yanshan oak chips (2 g/L), respectively. As for 12 monomer phenols determined by high-performance liquid chromatography, French oak chips can contribute to the formation of monomer phenols, especially the generation of syringaldehyde (15.134 mg/L) and guaiacol (17.345 mg/L). Cu2+ reduction ability of wine sample increased with the increase of oak chips content. Correlation analysis revealed that the monomer phenols had a strong correlation with total antioxidant capacity, DPPH radical scavenging rate and hydroxyl radical scavenging rate. Understanding the influence of oak chips on wine properties could aid to lay a theoretical foundation for the effective use of oak chips in wine.
Highlights
Longyan dry-white wine is fermented with pure Longyan grape juice
It has been reported that wines aged with oak chips during 45 days presented higher total phenolic content compared with the control wine, wines treated 3 g/L of oak chips increased phenolic content and the wines containing with 5 g/L had a lower phenolic content (Dumitriu et al, 2016)
The results showed that samples aged in oak slices have higher total phenolic content compared with control sample and the content of total phenol and flavonoids was the highest in 6 g/L French oak slices
Summary
With its yellowish and green color, clarity and translucence and fresh fruity aroma, it is recognized as “Oriental Wine” by European and American wine experts. After fermentation, this wine adopts a sour and poor taste and is unsuitable for drinking, its aging takes a long time. Traditional maturation systems are costly and laborious due to the high price of barrels, limited lifetime, large space and maintenance requirement Oak products, such as oak planks, blocks and slices, have been used in recent years instead of oak barrels to save money and short the aging time (Coelho et al, 2019; Guchu et al, 2005)
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