Russian scientists have uncovered the secret of «work» cherry barrels for wine

© RIA Novosti / Valery Melnikova in photobacteria barrels in the shop exposure. Archival photoRussian scientists have uncovered the secret of «work» cherry barrels for wine© RIA Novosti / Valery Melnikovite the image Bank

Biophysics from Russia studied the properties of antioxidants in the wood and bark of cherry, which allowed them to understand how these substances affect the maturation of wine and other beverages in barrels made of cherry wood, according to a paper published in the Journal of Food Science and Technology.

Victoria Shubina and Yuri Shatalin from the Institute of theoretical and experimental Biophysics RAS, Pushchino found one possible answer to the question why the best wine is obtained by curing it in cherry barrels. They studied the properties of Taxifolin is the most powerful antioxidant found in large quantities in the fir, the larch, the wood of cherry and some fruits and vegetables.

Scientists were interested in what substances in wine and other foods can interact with this antioxidant and the implications of the reaction between Taxifolin and other complex organic compounds, as in some cases it may not suppress and potentiate the effects of oxidants. To find answers to these questions Shubin and Shatalin have purchased a small amount of Taxifolin and saw how it binds with metal ions, molecules, oxidants, and other substances.

As shown by these experiments concerns the scientists is not justified — molecules Taxifolin in the chain, which biologists previously believed possible source of oxidants actually improves their beneficial properties, not make them worse. Accordingly, the accumulation of such molecules and their interaction with the components of wine and other beverages in barrels of cherry will have a positive impact on the properties of their contents, and not to spoil it.

Interestingly, the coupling of Taxifolin with some of the oxidants contained in wine, and in the human body, leads not just to neutralize them, but to the formation of other molecules with antioxidant properties.

On the other hand, Taxifolin is not always useful — as shown by the experiments of scientists, the consumption of large amounts of this substance will inhibit the absorption of iron ions and other metals necessary for the operation of enzymes and oxygen transfer. All this must be considered in food production and the use of Taxifolin in the medical or other purposes, conclude Shubin and Shatalin.

In recent years, scientists have made some interesting discoveries that allowed them to evaluate how produced spirits in ancient times. For example, two years ago archaeologists found in the South of France winery pre-Roman times. This helped them to establish that the secrets of wine was imported to France from Etruria, a region in Northern Italy.

French scientists recently revealed the secrets of champagne production from the famous «Veuve Clicquot». They studied the chemical composition of the drink in bottles that had lain on the bottom of the Baltic sea for almost 200 years and lessons on the land in July 2010. It turned out that the secret of its flavor lies in the grape syrup that winemakers, Veuve Clicquot added to the wine instead of beet sugar, which is usually podslushivaet semi-dry and sweet wines today.