Influence of Wine pH on Changes in Color and Polyphenol Composition Induced by Micro-oxygenation

• DOI: 10.1021/jf103038g
• Publication Date: 2011-02-11T21:28:42Z
• Authors: Nikolaos Kontoudakis; Elena González; Mariona Gil; Mireia Esteruelas; Francesca Fort; Joan Miquel Canals; Fernando Zamora
• Keywords: Wine color; Reactivity

The presence of oxygen in red wine leads to the transformation ethanol into ethanal, which after capturing a proton will react with flavanols start process forming ethyl bridges between and anthocyanins. Wine pH also conditions equilibrium different anthocyanin structures may thus affect reactivity. Consequently, aim this paper was study how can changes induced by micro-oxygenation two wines phenolic composition. differences micro-oxygenated their controls were, general, greater when more acidic. Specifically, corresponding terms color intensity, concentration, PVPP index, ethyl-linked pigments, B-type vitisins, polymeric ethylidene-bridged were at lower pH. In contrast, effects less acidic much evident sometimes practically nonexistent. These results demonstrate for first time that has great influence on oxygen-induced compounds.