Effect of Oak Barrel on the Flavan-3-ols and Proanthocyanidins in Red Wine during Aging

Abstract

Abstract: The wine made by Huaxia winery Co. Ltd. in 2004 was used as raw material to study the changes of flavan-3-ols and proanthocyanidins during aging in American oak, Europen oak, or Occident oak barrel. After the aging in the oak barrel, the concentration of (-)-epicatechin (EC), (-)-epicatechin gallate (ECG), and (-)-epigallocatechin gallate (EGCG) increased, whereas that of (-)-epigallocatechin (EGC) slightly decreased. The content and mean degree of polymerization (mDP) of proanthocyanidins decreased, and the composition changed accordingly.

Key words: , wine； aging； oak barrel； flavan-3-ols； proanthocyanidins；

WEN Peng-Fei, CHEN Jian-Ye, LI Jing-Ming, ZHAN Ji-Cheng, WAN Si-Bao, KONG Wei-Fu, HUANG Wei-Dong. Effect of Oak Barrel on the Flavan-3-ols and Proanthocyanidins in Red Wine during Aging[J]. FOOD SCIENCE, 2006, 27(4): 110-114.

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Effect of Oak Barrel on the Flavan-3-ols and Proanthocyanidins in Red Wine during Aging

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