Potential of Cooperage Byproducts Rich in Ellagitannins to Improve the Antioxidant Activity and Color Expression of Red Wine Anthocyanins.

María Luisa Escudero-Gilete,Dolores Hernanz,Francisco J Heredia,Celia Galán-Lorente,María José Jara-Palacios

doi:10.3390/foods8080336

Abstract

Cooperage byproducts are an important source of phenolic compounds that could be used for wine technology applications. The effects of the addition of two types of oak wood shavings (American, AOW, and Ukrainian, UOW) on the antioxidant activity and color of red wine anthocyanins, in a wine model solution, were evaluated by spectrophotometric and colorimetric analyses. Phenolic compounds from shavings, mainly ellagitannins, were determined by ultra-high-performance liquid chromatography/mass spectrometry (UHPLC/MS). Antioxidant and copigmentation effects varied depending on the type of shavings (AOW and UOW) and the phenolic concentration (100, 400, and 500 mg/L). Phenolic compounds from shavings improved the color characteristics (darker and more bluish color) and the copigmentation effect of red wine anthocyanins, being UOW a better source of copigments than AOW shavings. The best antioxidant activity was found for the 400 and 500 mg/L model solutions for both types of shavings. Results show a winemaking technological application based on the repurposing of cooperage byproducts, which could improve color and antioxidant characteristics of red wines.

Highlights

In geographical areas with typical climatological conditions of warm climate, such as Andalucía (Spain), the elevated temperatures make it difficult to obtain high-quality red wines because of color instability over time
Phenolic compounds are involved in the copigmentation phenomenon, which is a natural process based on noncovalent complexation between anthocyanins among themselves, between the central anthocyanin chromophore and aromatic acyl residues covalently linked to their glycosyl moieties, or through intermolecular interaction with a wide variety of colorless organic compounds named copigments or copigmentation cofactors
Our results indicate that phenolic compounds extracted from oak byproducts improve the color characteristics and copigmentation effect of red anthocyanins in model solutions

Summary

Introduction

In geographical areas with typical climatological conditions of warm climate, such as Andalucía (Spain), the elevated temperatures make it difficult to obtain high-quality red wines because of color instability over time. In these regions, at the moment of harvesting, different levels of both phenolic and sugar maturity exist. Phenolic compounds are involved in the copigmentation phenomenon, which is a natural process based on noncovalent complexation between anthocyanins among themselves (self-association), between the central anthocyanin chromophore and aromatic acyl residues covalently linked to their glycosyl moieties (intramolecular copigmentation), or through intermolecular interaction with a wide variety of colorless organic compounds named copigments or copigmentation cofactors (mainly other phenolic compounds) This phenomenon plays a crucial role in the color evolution and stability of young red wines [3,4]. An extra contribution of phenolic compounds could solve the color instability problem of red wines

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