Research article summary (published 25 Jul 2007):

Different sorption behaviors for wine polyphenols in contact with oak wood.

Full Abstract

The evolution of polyphenols of enological interest- monomeric anthocyanins, (+)-catechin, (-)-epicatechin, gallic acid, and trans-resveratrol-in the presence of oak wood was investigated in aging-model conditions. Disappearance kinetics showed that, except for gallic acid, all of the wine polyphenols tend to disappear from the model wine in presence of oak wood, to reach an equilibrium after 20 days of contact. At equilibrium, the higher disappearance rates were obtained for monomeric anthocyanins and trans-resveratrol with values of 20 and 50%, respectively. For monomeric anthocyanins, the rate of disappearance seemed to be independent of their nature. In order to evaluate the contribution of sorption to oak wood in the disappearance phenomena, sorption kinetics were determined for trans-resveratrol and malvidin-3-glucoside through the extraction and the quantification of the fraction sorbed to wood. These curves showed that the wood intake of trans-resveratrol and malvidin-3-glucoside followed a two-step behavior, with a higher rate during the first 2 days, likely due to a surface sorption mechanism, and then a slower rate to reach the equilibrium, which could be related to a diffusion mechanism. The comparison of disappeared and sorbed amounts at equilibrium showed that a minor part of the disappeared monomeric anthocyanins were sorbed by wood. In contrast, half of the concentration decrease of trans-resveratrol in wine finds its origin in a sorption mechanism by oak wood. Results in real wine show similar sorption kinetics.

Author information

Author/s: Barrera-García, V Daniela (VD); Gougeon, Régis D (RD); Di Majo, Danila (D); De Aguirre, Carmen (C); Voilley, Andrée (A); Chassagne, David (D);

Affiliation: Institut Universitaire de la Vigne et du Vin Jules Guyot, Université de Bourgogne, Campus Montmuzard, 21078 Dijon Cedex, France.

Journal and publication information

Publication Type: Journal Article; Research Support, Non-U.S. Gov't

Journal: Journal of agricultural and food chemistry (J Agric Food Chem), published in United States. (Language: eng)

Reference: 2007-Aug; vol 55 (issue 17) : pp 7021-7

Dates: Created 2007/08/16; Completed 2007/11/20;

PMID: 17655321, status: MEDLINE (last retrieval date: 2/18/2009, IMS Date: )

Sourced from the National Library of Medicine. Abstract text and other information may be subject to copyright.

External Links for this article
(including full text providers, if available):

Click Electronic Full-text Provider Links to see options for finding the electronic full text links to this article. Note there may be a subscription or fee required for access to the full text. See our FAQ for information on finding FREE full text articles.

This article may also be located in paper journal collections available in many libraries. Use the Journal and Publication Information above to find the full article.

MeSH headings (categories)

This article was linked to the MESH Headings shown below.

Adsorption Anthocyanins - analysis; chemistry Flavonoids - analysis; chemistry Kinetics Phenols - analysis; chemistry

Phenols - analysis; chemistry Quercus - chemistry Stilbenes - analysis; chemistry Wine - analysis Wood - chemistry

Associated Chemicals: Anthocyanins (0) ; Flavonoids (0) ; Phenols (0) ; Stilbenes (0) ; polyphenols (0) ; resveratrol (501-36-0) ; malvidin-3-glucoside (7228-78-6)

Related articles

These are the highest related articles currently in the database:

• Updated knowledge about the presence of phenolic compounds in wine. 30 Dec 2004
• An analysis on flavonoids, phenolics and organic acids contents in brewed red wines of both non-skin contact and skin contact fermentation techniques of Mao Luang ripe fruits (Antidesma bunius) harvested from Phupan Valley in Northeast Thailand. 29 Jun 2008
• HPLC-F analysis of melatonin and resveratrol isomers in wine using an SPE procedure. 30 Mar 2008
• Influence of wine turbidity on the accumulation of volatile compounds from the oak barrel. 2 Jul 2007
• Sorption behavior of volatile phenols at the oak wood/wine interface in a model system. 29 May 2006
• Changes during storage in conventional and ecological wine: phenolic content and antioxidant activity. 28 Jul 2003
• Determination of the thermodynamic parameters of the complex formation between malvidin-3-O-glucoside and polyphenols. Copigmentation effect in red wines. 23 Apr 2006
• Influence of micro-oxygenation treatment before oak aging on phenolic compounds composition, astringency, and color of red wine. 12 Jun 2006
• Differentiation of young red wines based on chemometrics of minor polyphenolic constituents. 2 Apr 2007
• Effect of the seasoning method on the chemical composition of oak heartwood to cooperage. 3 Apr 2008

See 100+ related articles.

Related Article Map

Legend: - FREE Full text Article. - Abstract only. - Title only. More help.

See a large map of 100+ related articles.