Research Article Open Access

Effects of Oak Chip Treatments on Quality of Dry White Wines During Aging

Rongbin Li1, Xiaofang Liang1, Chunhua Song1, Haoran Wang1, Yaqiong Liu1, Yanli Ma1, Jianfeng Sun1 and Jie Wang1
  • 1 Hebei Agricultural University, China


The objective of the research was to evaluate the effect of different oak chip treatments on quality of Longyan dry white wine during aging. Phenolic substances, antioxidant activity and Cu2+ reduction force were measured. The results showed that wines treated with French oak chips (6 g/L) had significantly higher contents of total phenols (0.083 mg/mL) and flavonoids (0.063 mg/mL), also the highest total antioxidant capacity (47.853 U/mL) was observed. However the scavenging rate of DPPH free radicals and hydroxyl radical scavenging rate were the highest in samples aged with American oak chips (6 g/L) and Yanshan oak chips (2 g/L), respectively. As for 12 monomer phenols determined by high-performance liquid chromatography, French oak chips can contribute to the formation of monomer phenols, especially the generation of syringaldehyde (15.134 mg/L) and guaiacol (17.345 mg/L). Cu2+ reduction ability of wine sample increased with the increase of oak chips content. Correlation analysis revealed that the monomer phenols had a strong correlation with total antioxidant capacity, DPPH radical scavenging rate and hydroxyl radical scavenging rate. Understanding the influence of oak chips on wine properties could aid to lay a theoretical foundation for the effective use of oak chips in wine.

American Journal of Biochemistry and Biotechnology
Volume 16 No. 1, 2020, 76-86


Submitted On: 12 November 2019 Published On: 26 February 2020

How to Cite: Li, R., Liang, X., Song, C., Wang, H., Liu, Y., Ma, Y., Sun, J. & Wang, J. (2020). Effects of Oak Chip Treatments on Quality of Dry White Wines During Aging. American Journal of Biochemistry and Biotechnology, 16(1), 76-86.

  • 4 Citations



  • Longyan Dry White Wine
  • Aging
  • Phenols
  • Antioxidation