Characterization of Anthocyanins and Anthocyanin-Derivatives in Red Wines during Ageing in Custom Oxygenation Oak Wood Barrels
Samanta Prat-García, Joana Oliveira, Maria del Alamo-Sanza*, Victor de Freitas ,Ignacio Nevares and
Nuno Mateus*
Molecules 2021, 26(1), 64; https://doi.org/10.3390/molecules26010064
The classification of staves by their OTR to build barrels allows for different contributions of oxygen to the wine, therefore obtaining wines with different anthocyanin and colour characteristics. This study confirmed that the oxygen entry through oak wood influences the colour of red wine during ageing. Some differences in anthocyanins concentration were observed in wines aged in barrels with different OTR.
