IDENTIFICATION OF OENOLOGICAL TANNINS EXTRACTED FROM OAK WOOD
<div><table style="height: 363px;" border="0" cellspacing="0" cellpadding="0" width="664" align="left"><tbody><tr><td style="padding-top: 3.1pt; padding-right: 0cm; padding-bottom: 3.1pt; padding-left: 0cm;&q...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
HACCP Consulting
2012-04-01
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| Series: | Potravinarstvo |
| Subjects: | |
| Online Access: | http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/202 |
| _version_ | 1818149670130548736 |
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| author | Jana Návojská Silvia Wendelin Reinhard Eder Helena Frančáková |
| author_facet | Jana Návojská Silvia Wendelin Reinhard Eder Helena Frančáková |
| author_sort | Jana Návojská |
| collection | DOAJ |
| description | <div><table style="height: 363px;" border="0" cellspacing="0" cellpadding="0" width="664" align="left"><tbody><tr><td style="padding-top: 3.1pt; padding-right: 0cm; padding-bottom: 3.1pt; padding-left: 0cm;" height="363" align="left" valign="top"><div style="mso-element: para-border-div; border: none; border-bottom: solid windowtext 2.25pt; padding: 0cm 0cm 1.0pt 0cm;"><p class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph; border: none; mso-border-bottom-alt: solid windowtext 2.25pt; padding: 0cm; mso-padding-alt: 0cm 0cm 1.0pt 0cm; mso-element: frame; mso-element-frame-width: 498.1pt; mso-element-frame-height: 266.3pt; mso-element-frame-vspace: 3.1pt; mso-element-wrap: around; mso-element-anchor-vertical: page; mso-element-anchor-horizontal: page; mso-element-left: 50.3pt; mso-element-top: 57.8pt; mso-height-rule: exactly;"><span><span style="font-size: 10pt;">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.<br /><br /><strong>doi:10.5219/202</strong></span></span></p></div></td></tr></tbody></table></div> |
| first_indexed | 2024-12-11T13:10:43Z |
| format | Article |
| id | doaj.art-8b7bbd6f17a94320aa144547af17e304 |
| institution | Directory Open Access Journal |
| issn | 1338-0230 1337-0960 |
| language | English |
| last_indexed | 2024-12-11T13:10:43Z |
| publishDate | 2012-04-01 |
| publisher | HACCP Consulting |
| record_format | Article |
| series | Potravinarstvo |
| spelling | doaj.art-8b7bbd6f17a94320aa144547af17e3042022-12-22T01:06:12ZengHACCP ConsultingPotravinarstvo1338-02301337-09602012-04-0162192210.5219/202IDENTIFICATION OF OENOLOGICAL TANNINS EXTRACTED FROM OAK WOODJana NávojskáSilvia WendelinReinhard EderHelena Frančáková<div><table style="height: 363px;" border="0" cellspacing="0" cellpadding="0" width="664" align="left"><tbody><tr><td style="padding-top: 3.1pt; padding-right: 0cm; padding-bottom: 3.1pt; padding-left: 0cm;" height="363" align="left" valign="top"><div style="mso-element: para-border-div; border: none; border-bottom: solid windowtext 2.25pt; padding: 0cm 0cm 1.0pt 0cm;"><p class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph; border: none; mso-border-bottom-alt: solid windowtext 2.25pt; padding: 0cm; mso-padding-alt: 0cm 0cm 1.0pt 0cm; mso-element: frame; mso-element-frame-width: 498.1pt; mso-element-frame-height: 266.3pt; mso-element-frame-vspace: 3.1pt; mso-element-wrap: around; mso-element-anchor-vertical: page; mso-element-anchor-horizontal: page; mso-element-left: 50.3pt; mso-element-top: 57.8pt; mso-height-rule: exactly;"><span><span style="font-size: 10pt;">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.<br /><br /><strong>doi:10.5219/202</strong></span></span></p></div></td></tr></tbody></table></div>http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/202oenological tanninthioacidolysisoak woodQuebrachoHPLC |
| spellingShingle | Jana Návojská Silvia Wendelin Reinhard Eder Helena Frančáková IDENTIFICATION OF OENOLOGICAL TANNINS EXTRACTED FROM OAK WOOD Potravinarstvo oenological tannin thioacidolysis oak wood Quebracho HPLC |
| title | IDENTIFICATION OF OENOLOGICAL TANNINS EXTRACTED FROM OAK WOOD |
| title_full | IDENTIFICATION OF OENOLOGICAL TANNINS EXTRACTED FROM OAK WOOD |
| title_fullStr | IDENTIFICATION OF OENOLOGICAL TANNINS EXTRACTED FROM OAK WOOD |
| title_full_unstemmed | IDENTIFICATION OF OENOLOGICAL TANNINS EXTRACTED FROM OAK WOOD |
| title_short | IDENTIFICATION OF OENOLOGICAL TANNINS EXTRACTED FROM OAK WOOD |
| title_sort | identification of oenological tannins extracted from oak wood |
| topic | oenological tannin thioacidolysis oak wood Quebracho HPLC |
| url | http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/202 |
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