Author, as appears in the article.: Vignault A; Gombau J; Pascual O; Jourdes M; Moine V; Canals JM; Zamora F; Teissedre PL
Department: Bioquímica i Biotecnologia
e-ISSN: 1420-3049
URV's Author/s: Canals Bosch, Joan Miquel / Gombau Roigé, Jordi / PASCUAL GARCIA, OLGA / Zamora Marín, Fernando
Keywords: Stability Red wine Pigments Phenolic composition Ph Oenological tannins Malvidin-3-o-monoglucoside Grapes Extracts Ethanol content Copigmentation Cabernet-sauvignon Botanical origin Anthocyanins oenological tannins malvidin-3-o-monoglucoside ethanol content copigmentation botanical origin
Abstract: © 2019 by the authors. The effect of the botanical origin, pH level and ethanol content of different oenological tannins on the color of malvidin-3-O-monoglucoside solution, including their effectiveness as copigments, was studied. Briefly, a model wine solution (4 g/L of tartaric acid, pH 3.5 and 12% ethanol) containing 50 mg/L of malvidin-3-O-monoglucoside was prepared and supplemented with 0.1, 0.2 and 0.4 g/L of commercial tannins using (−)-epicatechin as reference control copigment. Six additional model wine solutions (12% ethanol at pH 3.1, 3.5 or 3.9, and 10%, 12% or 14% ethanol at pH 3.5) were prepared as previously described. Samples were stored under airtight conditions. After a week the full absorbance spectrum in the visible range (400–800 nm) was measured and CIELAB color space was determined. These measurements, including an increase in a* (redness), a decrease in b* (yellowness) and a decrease in L* (lightness), indicated that all oenological tannins had a clear positive effect on color copigmentation. Moreover, hydrolysable tannins appeared to be better copigments than condensed tannins as the copigmentation effectiveness (Cp) was found to be between two to four times higher. The effects of these tannins were dose-dependent because a higher addition resulted in a greater impact on copigmentation. In general, an increase in pH and ethanol content resulted in a decrease of the effect of tannins on color. Independent of intrinsic wine conditions, hydrolysable tannins, more specifically gallotannin, remain the most effective in increasing red wine color. These results prove that supplementation with oenological tannins, especially hydrolysable tannins, could be an interesting tool for the improvement of the red wine color.
Thematic Areas: Zootecnia / recursos pesqueiros Saúde coletiva Química Psicología Planejamento urbano e regional / demografia Physical and theoretical chemistry Pharmaceutical science Organic chemistry Odontología Nutrição Molecular medicine Medicine (miscellaneous) Medicina veterinaria Medicina iii Medicina ii Medicina i Materiais Matemática / probabilidade e estatística Interdisciplinar Geografía General medicine Farmacia Ensino Engenharias iv Engenharias iii Engenharias ii Engenharias i Educação física Economia Drug discovery Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciências ambientais Ciências agrárias i Ciência de alimentos Ciência da computação Chemistry, organic Chemistry, multidisciplinary Chemistry (miscellaneous) Biotecnología Biodiversidade Biochemistry & molecular biology Astronomia / física Analytical chemistry
licence for use: https://creativecommons.org/licenses/by/3.0/es/
ISSN: 14203049
Author's mail: jordi.gombau@urv.cat jordi.gombau@urv.cat jordi.gombau@urv.cat jordi.gombau@urv.cat jordi.gombau@urv.cat jmcanals@urv.cat fernando.zamora@urv.cat
Author identifier: 0000-0003-1989-2574 0000-0002-4213-3528
Record's date: 2024-09-07
Papper version: info:eu-repo/semantics/publishedVersion
Link to the original source: https://www.mdpi.com/1420-3049/24/8/1448
Licence document URL: https://repositori.urv.cat/ca/proteccio-de-dades/
Papper original source: Molecules. 24 (8):
APA: Vignault A; Gombau J; Pascual O; Jourdes M; Moine V; Canals JM; Zamora F; Teissedre PL (2019). Copigmentation of malvidin-3-O-monoglucoside by oenological tannins: Incidence on wine model color in function of botanical origin, pH and ethanol content. Molecules, 24(8), -. DOI: 10.3390/molecules24081448
Article's DOI: 10.3390/molecules24081448
Entity: Universitat Rovira i Virgili
Journal publication year: 2019
Publication Type: Journal Publications