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IDENTIFICATION OF OENOLOGICAL TANNINS EXTRACTED FROM OAK WOOD

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Author(s): Jana Návojská | Silvia Wendelin | Reinhard Eder | Helena Frančáková

Journal: Potravinarstvo : Scientific Journal for Food Industry
ISSN 1338-0230

Volume: 6;
Issue: 2;
Start page: 19;
Date: 2012;
Original page

Keywords: oenological tannin | thioacidolysis | oak wood | Quebracho | HPLC

ABSTRACT
Our study is dealing with the determination of the origin of oenological tannins using the modified OIV procedure. The method is based on HPLC analyses of proanthocyanidol content (catechin, epicatechin, epigallocatechin, epicatechin-3-O-gallate and epigallocatechin-3-O-gallate) after thioacidolysis - thiolytic cleavage of the flavonol intermonomer linkages in proanthocyanidols under heat in an acid medium. The purpose of the study was to differentiate oenological tannins gained from Quebracho cortex and tannins extracted from oak wood. As the results show, both groups of tannins do not produce any flavan-3-ols after thioacidolysis, but they show specific peaks, which enable determination of their origin.doi:10.5219/202
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