@article {10.3844/ajbbsp.2020.76.86,
article_type = {journal},
title = {Effects of Oak Chip Treatments on Quality of Dry White Wines During Aging},
author = {Li, Rongbin and Liang, Xiaofang and Song, Chunhua and Wang, Haoran and Liu, Yaqiong and Ma, Yanli and Sun, Jianfeng and Wang, Jie},
volume = {16},
number = {1},
year = {2020},
month = {Feb},
pages = {76-86},
doi = {10.3844/ajbbsp.2020.76.86},
url = {https://thescipub.com/abstract/ajbbsp.2020.76.86},
abstract = {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.},
journal = {American Journal of Biochemistry and Biotechnology},
publisher = {Science Publications}
}