The effect of oak contact on the phenolic composition, total antioxidant capacity (TAC) and colour of Pinotage wineswas investigated during maturation. Oak maturation included traditional treatments, such as new, second-fill andthird-fill barrels, as well as alternative treatments (oak chips, staves, extract and dust) applied in old barrels over aperiod of 28 weeks. Oak maturation using traditional and alternative treatments improved the objective colour ofPinotage wine by decreasing the L* value. Losses in TAC caused by decreased concentrations of monomeric phenoliccompounds (most anthocyanins, flavan-3-ols, flavonols and hydroxycinnamic acids) during oak maturation werenegated by increased concentrations of gallic acid and the formation of new oligomeric and polymeric pigments.Wine maturation in stainless steel containers also resulted in a decrease in anthocyanin content. The decreasein phenolic acid content for wines matured in stainless steel was less pronounced, while their flavan-3-ol contentremained stable. The new-barrel treatment had the most pronounced effect on all parameters. Oak maturation canbe used for the production of Pinotage wine when the retention of TAC is a high priority.
No takes yet. Share an insight, caveat, or question.
Beer et al. (2016) studied this question.
Synapse has enriched 4 closely related papers on similar clinical questions. Consider them for comparative context: