Sie befinden Sich nicht im Netzwerk der Universität Paderborn. Der Zugriff auf elektronische Ressourcen ist gegebenenfalls nur via VPN oder Shibboleth (DFN-AAI) möglich. mehr Informationen...
Effect of the degree of toasting on the extraction pattern and profile of antioxidant polyphenols leached from oak chips in model wine systems
Ist Teil von
European food research & technology, 2015-05, Vol.240 (5), p.1065-1074
Ort / Verlag
Berlin/Heidelberg: Springer-Verlag
Erscheinungsjahr
2015
Link zum Volltext
Quelle
Alma/SFX Local Collection
Beschreibungen/Notizen
The effect of the degree of toasting of oak chips used in wine ageing on the extraction pattern of polyphenols was investigated using model wine systems. Pattern identification was carried out employing a Box–Behnken experimental design and response surface methodology, using resident time (t) and amount of chips (ACₕᵢₚ) as the independent variables. The responses selected to assess the process were the total polyphenol concentration, the antiradical activity and the reducing power of the model wines. Further, a deeper insight into the effects exerted by chip toasting was provided by the examination of the analytical polyphenolic composition of model wines, using liquid chromatography–mass spectrometry. The results obtained demonstrated that even moderate toasting provoked drastic decrease in the native oak wood polyphenols (ellagitannins), as indicated by the Folin–Ciocalteu assay, with a concomitant reduction in both the antiradical activity and reducing power. The evolution pattern for all three independent variables during model wine treatment with chips having different degree of toasting was also substantially affected. Light toasting was shown to generate a series of small molecular weight phenolics, but some of them did not survive more intense (heavy) toasting.