caa a22 4500 463156048 CHVBK 20180406164734.0 cr unu---uuuuu 170326e20070501xx s 000 0 eng 10.1007/s00217-006-0390-1 doi (NATIONALLICENCE)springer-10.1007/s00217-006-0390-1 Chromatic characteristics and anthocyanin profile of a micro-oxygenated red wine after oak or bottle maturation [Elektronische Daten] [Marta Cano-López, Francisco Pardo-Minguez, Jose López-Roca, Encarna Gómez-Plaza] Micro-oxygenation (MOX) was applied to a red wine for 5 months following the end of alcoholic fermentation and then both a non-oxygenated control wine and the micro-oxygenated wine were matured in oak barrels or bottles. The concentration of anthocyanin and anthocyanin-derived compounds and the chromatic characteristics of the control and micro-oxygenated wines after the maturation period were studied. Anthocyanin and anthocyanin-derived compounds composition were determined by liquid chromatography-mass spectrometry; and, together with monomeric anthocyanins, compounds including direct anthocyanin-flavanol adducts, ethyl-linked anthocyanin-flavanol compounds, and pyranoanthocyanins were identified. The results showed that the improvements in the chromatic characteristics obtained by applying the MOX technique to Monastrell wines were maintained after an aging period in bottle or barrel. The color intensity of wines increased during maturation in oak barrels, whereas the color of the bottled wines decreased, although MOX wines always showed higher color intensity than the respective control wines. Bottled wines also showed a higher increase in tint and a lower quantity of compounds resistant to SO2 discoloration than oak matured wines, indicating that the formation of these compounds is favored by the oxidative conditions in oak barrels. Springer-Verlag, 2006 Wine nationallicence Color nationallicence Anthocyanins nationallicence Anthocyanin-derived compounds nationallicence Micro-oxygenation nationallicence Cano-López Marta Departamento de Tecnología de Alimentos, Nutrición y Bromatología, Facultad de Veterinaria, Universidad de Murcia, Campus de Espinardo, 30071, Murcia, Spain aut Pardo-Minguez Francisco Bodegas San Isidro, Ctra. Murcia, Murcia, Jumilla, Spain aut López-Roca Jose Departamento de Tecnología de Alimentos, Nutrición y Bromatología, Facultad de Veterinaria, Universidad de Murcia, Campus de Espinardo, 30071, Murcia, Spain aut Gómez-Plaza Encarna Departamento de Tecnología de Alimentos, Nutrición y Bromatología, Facultad de Veterinaria, Universidad de Murcia, Campus de Espinardo, 30071, Murcia, Spain aut European Food Research and Technology Springer-Verlag 225/1(2007-05-01), 127-132 1438-2377 225:1<127 2007 225 217 https://doi.org/10.1007/s00217-006-0390-1 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s00217-006-0390-1 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Cano-López Marta Departamento de Tecnología de Alimentos, Nutrición y Bromatología, Facultad de Veterinaria, Universidad de Murcia, Campus de Espinardo, 30071, Murcia, Spain aut NATIONALLICENCE 700 1- Pardo-Minguez Francisco Bodegas San Isidro, Ctra. Murcia, Murcia, Jumilla, Spain aut NATIONALLICENCE 700 1- López-Roca Jose Departamento de Tecnología de Alimentos, Nutrición y Bromatología, Facultad de Veterinaria, Universidad de Murcia, Campus de Espinardo, 30071, Murcia, Spain aut NATIONALLICENCE 700 1- Gómez-Plaza Encarna Departamento de Tecnología de Alimentos, Nutrición y Bromatología, Facultad de Veterinaria, Universidad de Murcia, Campus de Espinardo, 30071, Murcia, Spain aut NATIONALLICENCE 773 0- European Food Research and Technology Springer-Verlag 225/1(2007-05-01), 127-132 1438-2377 225:1<127 2007 225 217 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer