Identification of oenological tannins extracted from oak wood

Authors

  • Jana Návojská Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Storing and Processing Plant Products, Trieda A. Hlinku 2, 949 76 Nitra
  • Silvia Wendelin Lehr- und Forschungszentrum für Wein- und Obstbau, A-3400 Klosterneuburg, Wiener Strasse 74
  • Reinhard Eder Lehr- und Forschungszentrum für Wein- und Obstbau, A-3400 Klosterneuburg, Wiener Strasse 74
  • Helena Frančáková Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Storing and Processing Plant Products, Trieda A. Hlinku 2, 949 76 Nitra

DOI:

https://doi.org/10.5219/202

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.

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References

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Published

2012-03-15

How to Cite

Návojská, J. ., Wendelin, S. ., Eder, R. ., & Frančáková, H. . (2012). Identification of oenological tannins extracted from oak wood. Potravinarstvo Slovak Journal of Food Sciences, 6(2), 19–22. https://doi.org/10.5219/202

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