<abstract xmlns="http://www.w3.org/1999/xhtml"><p>Anthocyanins are plant dyes responsible for the colour of red wine. Of these, malvidin-3-glucoside is the most significant member and its content was monitored in wines that were first left to age in oak barrels for 12 months, subsequently bottled and sealed with plastic/cork stoppers. The malvidin-3-glucoside content was also studied in the same wines that were bottled right away without aging in barrels. Analyses were conducted within the time spans of 3 to 30 months. The highest malvidin-3-glucoside concentrations were found in month 3 of the aging process, and they significantly decreased in month 6 and month 15 of storing. Between month 15 and month 30 of storing, the content of malvidin-3-glucoside basically remained unchanged. The results of the measurements show that to preserve higher malvidin-3-glucoside levels for longer periods of time, it is better to store wine in barrels rather than in bottles and when a bottle is used instead of a barrel, a plastic stopper is better than a cork stopper.</p></abstract>

Anthocyanins are plant dyes responsible for the colour of red wine. Of these, malvidin-3-glucoside is the most significant member and its content was monitored in wines that were first left to age in oak barrels for 12 months, subsequently bottled and sealed with plastic/cork stoppers. The malvidin-3-glucoside content was also studied in the same wines that were bottled right away without aging in barrels. Analyses were conducted within the time spans of 3 to 30 months. The highest malvidin-3-glucoside concentrations were found in month 3 of the aging process, and they significantly decreased in month 6 and month 15 of storing. Between month 15 and month 30 of storing, the content of malvidin-3-glucoside basically remained unchanged. The results of the measurements show that to preserve higher malvidin-3-glucoside levels for longer periods of time, it is better to store wine in barrels rather than in bottles and when a bottle is used instead of a barrel, a plastic stopper is better than a cork stopper.

The Effect of the Storage on the Content of the Malvidin-3-Glucoside in Red Wine

University of Natural Resources and Life Sciences

Acta Horticulturae et Regiotecturae

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

{"article-title":"The Effect of the Storage on the Content of the Malvidin-3-Glucoside in Red Wine"}

Anthocyanins are plant dyes responsible for the colour of red wine. Of these, malvidin-3-glucoside is the most significant member and its content was monitored...

The Effect of the Storage on the Content of the Malvidin-3-Glucoside in Red Wine

Publicado en línea: 26 may 2020

Páginas: 40 - 43

DOI: https://doi.org/10.2478/ahr-2020-0010

Palabras clave
wine, malvidin-3-glucoside, storage, barrel aging, plastic/cork stopper

© 2020 Ivo Soural et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

The Effect of the Storage on the Content of the Malvidin-3-Glucoside in Red Wine

Publicado en línea: 26 may 2020

Páginas: 40 - 43

DOI: https://doi.org/10.2478/ahr-2020-0010

Palabras clavewine, malvidin-3-glucoside, storage, barrel aging, plastic/cork stopper

© 2020 Ivo Soural et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Palabras clave
wine, malvidin-3-glucoside, storage, barrel aging, plastic/cork stopper