The Impact of Different Tannin to Anthocyanin Ratios and of Oxygen on the Phenolic Polymerisation Over Time in a Wine-like Solution

Authors

  • G. G. Garrido-Bañuelos Department of Viticulture and Oenology, Stellenbosch University, Stellenbosch
  • A. Buica Department of Viticulture and Oenology, Stellenbosch University, Stellenbosch
  • E. Sharp Department of Viticulture and Oenology, Stellenbosch University, Stellenbosch Department of Chemistry and Polymer Science, Stellenbosch University, Stellenbosch
  • A. de Villiers Department of Chemistry and Polymer Science, Stellenbosch University, Stellenbosch
  • W. J. du Toit Department of Viticulture and Oenology, Stellenbosch University, Stellenbosch

DOI:

https://doi.org/10.21548/40-2-3375

Abstract

Colour and phenolic stability during ageing are influenced by the levels of distinct classes of phenolics in young red wines. The ratios between different classes of phenolic compounds also determine the colour and phenolic development of red wines. The present study evaluated the impact of forced oxidation on different anthocyanin/tannin (A/T) extracts and its consequent effect on the colour and phenolic evolution over time. The results showed that higher contents of seed tannins could enhance phenolic polymer formation,
especially in the presence of oxygen. The addition of oxygen seemed to favour certain polymerisation reactions between tannins, leading to higher concentrations of monomeric anthocyanins in solution. A slower oxygen consumption was also observed as the phenolic composition of the wine-like extract evolved over time.

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Author Biography

A. Buica, Department of Viticulture and Oenology, Stellenbosch University, Stellenbosch

Researcher in Oenology

Depatrment of Viticulture and Oenology

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Published

2019-07-29

Issue

Vol. 40 No. 2 (2019)

Section

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