Abstract
The aim of present work was to investigate the impact of different oak ( Q. alba , Q. robur and Q. pyrenaica ), acacia and cherry wood chips on evolution of individual anthocyanin content, chromatic characteristics and antioxidant capacity by the use of model wine solutions. According to the results obtained, model wine solutions containing acacia and especially cherry wood extracts showed more evident changes of individual anthocyanin composition, especially due to the formation of large number of new direct condensation anthocyanins, than model wines with oak extracts. These results were accompanied also by a higher color degradation and a lower antioxidant potential of solutions containing the different wood chip extract species, compared with solutions containing only anthocyanin alone. This research contributes to a better knowledge about the color evolution of red wines when they are aging in contact with new alternative wood species, especially acacia and cherry.
Highlights
Despite the advances made in the evolution of red wine color and composition during wine aging in contact with different oak wood species [4,5,6], there is a scare knowledge about the potential impact on anthocyanin, chromatic characteristics and antioxidant capacity evolution when red wines are aging in contact with other non-oak wood species
New pigments are formed in the solutions containing anthocyanin extract and wood extract (Fig. 1C). These new products formed occurred in all solutions containing anthocyanin extract and different extracts obtained from the different wood chip specie used
In this work it was possible to detected a clear influence of the use of different wood chip species on evolution of the anthocyanin composition and on chromatic parameters
Summary
Despite the advances made in the evolution of red wine color and composition during wine aging in contact with different oak wood species [4,5,6], there is a scare knowledge about the potential impact on anthocyanin, chromatic characteristics and antioxidant capacity evolution when red wines are aging in contact with other non-oak wood species. This is an important topic because the high demand of oak wood products has an ecological impact on harvesting of oak trees in forest where the replacement of trees is not guaranteed. The use of potential alternative woods, such as acacia and cherry, may be an interesting option for potential use in red wine aging process
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