2024-03-28T09:52:01Zhttps://gredos.usal.es/oai/requestoai:gredos.usal.es:10366/1411382022-02-07T15:42:21Zcom_10366_137251com_10366_4512com_10366_3823col_10366_137252
Effect of size and toasting degree of oak chips used for winemaking on the ellagitannin content and on the acutissimin formation
Le Grottaglie, L.
García Estévez, Ignacio
Romano, R.
Manzo, N.
Rivas Gonzalo, Julián C.
Alcalde Eon, Cristina
Escribano Bailón, María Teresa
C-glycosidic ellagitannin
Acutissimin
Oak chips
Toasting
Flavonoids
[EN] The effect of size (2 and 8 mm) and toasting degree (light, medium and high) of oak chips on the C-glycosidic ellagitannins composition of model wine solutions has been studied by HPLC-ESI-MS-MS. Furthermore, the effect of the presence of (+)-catechin (50 mg/L and 200 mg/L) in the solution was assessed. Respecting toasting, the levels of ellagitannins were higher and reached earlier when light-toasted chips were used. Regarding chip size, the highest ellagitannin contents were found in the solutions in contact with the smallest oak chips. Nevertheless, the size of oak chips can be crucial depending on the toasting degree: high temperatures or long times of toasting can provoke the ellagitannin degradation from the whole chip if its size is too small. Acutissimins A and B were detected in the solutions containing (+)-catechin. Unlike the levels of acutissimins, the ellagitannin composition was not affected by the concentration of (+)-catechin in the solutions.
2020-02-25T14:25:17Z
2020-02-25T14:25:17Z
2015
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
0023-6438
http://hdl.handle.net/10366/141138
10.1016/j.lwt.2014.10.046
eng
https://doi.org/10.1016/j.lwt.2014.10.046
Attribution-NonCommercial-NoDerivatives 4.0 Internacional
http://creativecommons.org/licenses/by-nc-nd/4.0/
info:eu-repo/semantics/openAccess
https://gredos.usal.es/bitstream/10366/141138/5/Le_Grottaglie_2015_LWT.pdf.jpg
Hispana
TEXT
http://creativecommons.org/licenses/by-nc-nd/4.0/
Gredos. Repositorio Documental de la Universidad de Salamanca
http://hdl.handle.net/10366/141138