Impact of different wood chip species (oak, acacia and cherry) on evolution of individual anthocyanins, chromatic characteristics and antioxidant capacity in model wine solutions

¹ Instituto Politécnico de Viseu (CI&DETS), Escola Superior Agrária, Estrada de Nelas, Ranhados, 3500-606 Viseu, Portugal
²  Universidad de Burgos, Facultad de Ciencias, Departamento de Biotecnologia e Ciencia de los Alimentos, Plaza Misael Bañuelos s/n, 09001 Burgos, España

^a e-mail: antoniojordao@esav.ipv.pt

Abstract

The aim of present work was to investigate the impact of different oak (Q. alba, Q. robur and Q. pyrenaica), acacia and cherry wood chips on evolution of individual anthocyanin content, chromatic characteristics and antioxidant capacity by the use of model wine solutions. According to the results obtained, model wine solutions containing acacia and especially cherry wood extracts showed more evident changes of individual anthocyanin composition, especially due to the formation of large number of new direct condensation anthocyanins, than model wines with oak extracts. These results were accompanied also by a higher color degradation and a lower antioxidant potential of solutions containing the different wood chip extract species, compared with solutions containing only anthocyanin alone. This research contributes to a better knowledge about the color evolution of red wines when they are aging in contact with new alternative wood species, especially acacia and cherry.