Effect of Micro-oxygenation on Color and Anthocyanin-Related Compounds of Wines with Different Phenolic Contents

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• 作者：Marta Cano-Ló ; pez ; Francisco Pardo-Mí ; nguez ; Gregory Schmauch ; Cedric Saucier ; Pierre-Louis Teissedre ; Jose Marí ; a Ló ; pez-Roca ; Encarna Gó ; mez-Plaza
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2008
• 出版时间：July 23, 2008
• 年：2008
• 卷：56
• 期：14
• 页码：5932 - 5941
• 全文大小：762K
• 年卷期：v.56,no.14(July 23, 2008)
• ISSN：1520-5118

文摘

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.