Effect of Oak Chip Addition at Different Winemaking Stages on Phenolic Composition of Moravia Agria Red Wines
Abstract
This study compared changes in the phenolic composition of Moravia Agria wine and its effect on colour,co-pigmentation as well as on physicochemical properties, such as antioxidant capacity, caused by adding
oak chips at different stages of the winemaking process. Moravia Agria control wine was made following
traditional winemaking processes, without oak chips. Oak chips were added to the rest of the wines at
two dose rates (3 and 6 g/L) at different stages of the winemaking process: for one week during alcoholic
fermentation, during malolactic fermentation and in young red Moravia Agria wine. Only slight significant
differences were found in phenolic composition, antioxidant activity and chromatic characteristics between
the Moravia Agria wines treated with oak chips and the control wine. However, oak chip addition slightly
decreased the content of non-polymeric red pigments (monomeric anthocyanins and pyranoanthocyanins)
and also of resveratrol-monomer stilbenes. It is suggested that oak chip addition to Moravia Agria wines
can be selected as part of the targeted sensory profile (relative intensity of sensory descriptors provided
by grape and oak wood), since only a few changes have been observed in the phenolic profiles, antioxidant
capacity value and colour characteristics.
Downloads
A copyright form will be e-mailed to the corresponding author when the manuscript has been accepted for publication.
In principle, the Author agrees to the following when he/she signes the copyright agreement:
I hereby assign to the SOUTH AFRICAN SOCIETY FOR ENOLOGY AND VITICULTURE (SASEV) the copyright of the text, tables, figures, supplementary material, illustrations and other information (the Material) submitted with the manuscript to be published in SOUTH AFRICAN JOURNAL OF ENOLOGY AND VITICULTURE (SAJEV) (the "Article"). The copyright becomes effective from the date the Article has been accepted for publication in SAJEV.
This is an open access journal, and the authors and journal should be properly acknowledged, when works are cited.
Author's may use the publishers version for teaching purposes, in books, theses, dissertations, conferences and conference papers.
A copy of the authors' publishers version may also be hosted on the following websites:
- Non-commercial personal webpage or blog.
- Institutional webpage.
- Authors Institutional Repository.
The following notice should accompany such a posting on the website: This is an electronic version of an article published in SAJEV, Volume XXX, number XXX, pages XXX - XXX, DOI. Authors should also supply a hyperlink to the original paper or indicate where the original paper (www.journals.ac.za/index.php/sajev/) may be found.
Authors publishers version, affiliated with the Stellenbosch University will be automatically deposited in the University's Institutional Repository SUNScholar.
Articles as a whole, may not be re-published with another journal.
The following license applies:
Attribution CC BY-NC-ND 4.0