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Effect of micro-oxygenation on color and anthocyanin-related compounds of wines with different phenolic contents.
J Agric Food Chem. 2008 Jul 23; 56(14):5932-41.JA

Abstract

Several factors may affect the results obtained when micro-oxygenation is applied to red wines, the most important being the moment of application, the doses of oxygen, and the wine phenolic characteristics. In this study, three red wines, made from Vitis vinifera var. Monastrell (2005 vintage) and with different phenolic characteristics, were micro-oxygenated to determine as to how this technique affected the formation of new pigments in the wines and their chromatic characteristics. The results indicated that the different wines were differently affected by micro-oxygenation. In general, the micro-oxygenated wines had a higher percentage of new anthocyanin-derived pigments, being that this formation is more favored in the wines with the highest total phenol content. These compounds, in turn, significantly increased the wine color intensity. The wine with the lowest phenolic content was less influenced by micro-oxygenation, and the observed evolution in the degree of polymerization of tannins suggested that it might have suffered overoxygenation.

Authors+Show Affiliations

Departamento de Tecnologia de Alimentos, Nutricion y Bromatologia, Facultad de Veterinaria, Universidad de Murcia, Spain.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

18558704

Citation

Cano-López, Marta, et al. "Effect of Micro-oxygenation On Color and Anthocyanin-related Compounds of Wines With Different Phenolic Contents." Journal of Agricultural and Food Chemistry, vol. 56, no. 14, 2008, pp. 5932-41.
Cano-López M, Pardo-Mínguez F, Schmauch G, et al. Effect of micro-oxygenation on color and anthocyanin-related compounds of wines with different phenolic contents. J Agric Food Chem. 2008;56(14):5932-41.
Cano-López, M., Pardo-Mínguez, F., Schmauch, G., Saucier, C., Teissedre, P. L., López-Roca, J. M., & Gómez-Plaza, E. (2008). Effect of micro-oxygenation on color and anthocyanin-related compounds of wines with different phenolic contents. Journal of Agricultural and Food Chemistry, 56(14), 5932-41. https://doi.org/10.1021/jf8006147
Cano-López M, et al. Effect of Micro-oxygenation On Color and Anthocyanin-related Compounds of Wines With Different Phenolic Contents. J Agric Food Chem. 2008 Jul 23;56(14):5932-41. PubMed PMID: 18558704.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of micro-oxygenation on color and anthocyanin-related compounds of wines with different phenolic contents. AU - Cano-López,Marta, AU - Pardo-Mínguez,Francisco, AU - Schmauch,Gregory, AU - Saucier,Cedric, AU - Teissedre,Pierre-Louis, AU - López-Roca,Jose María, AU - Gómez-Plaza,Encarna, Y1 - 2008/06/18/ PY - 2008/6/19/pubmed PY - 2008/9/3/medline PY - 2008/6/19/entrez SP - 5932 EP - 41 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 56 IS - 14 N2 - Several factors may affect the results obtained when micro-oxygenation is applied to red wines, the most important being the moment of application, the doses of oxygen, and the wine phenolic characteristics. In this study, three red wines, made from Vitis vinifera var. Monastrell (2005 vintage) and with different phenolic characteristics, were micro-oxygenated to determine as to how this technique affected the formation of new pigments in the wines and their chromatic characteristics. The results indicated that the different wines were differently affected by micro-oxygenation. In general, the micro-oxygenated wines had a higher percentage of new anthocyanin-derived pigments, being that this formation is more favored in the wines with the highest total phenol content. These compounds, in turn, significantly increased the wine color intensity. The wine with the lowest phenolic content was less influenced by micro-oxygenation, and the observed evolution in the degree of polymerization of tannins suggested that it might have suffered overoxygenation. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/18558704/Effect_of_micro_oxygenation_on_color_and_anthocyanin_related_compounds_of_wines_with_different_phenolic_contents_ L2 - https://doi.org/10.1021/jf8006147 DB - PRIME DP - Unbound Medicine ER -