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标题：Potential of Cooperage Byproducts Rich in Ellagitannins to Improve the Antioxidant Activity and Color Expression of Red Wine Anthocyanins
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作者：María Luisa Escudero-Gilete ; Dolores Hernanz ; Celia Galán-Lorente 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2019
卷号：8
期号：8
页码：1-13
DOI：10.3390/foods8080336
出版社：MDPI Publishing
摘要：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.
关键词：oak shavings; phenolic compounds; model solutions; antioxidant activity; copigmentation oak shavings ; phenolic compounds ; model solutions ; antioxidant activity ; copigmentation