Articles producció científica> Bioquímica i Biotecnologia

Copigmentation of malvidin-3-O-monoglucoside by oenological tannins: Incidence on wine model color in function of botanical origin, pH and ethanol content

  • Identification data

    Identifier: imarina:5611091
    Authors:
    Vignault AGombau JPascual OJourdes MMoine VCanals JMZamora FTeissedre PL
    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.
  • Others:

    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
  • Keywords:

    Analytical Chemistry,Biochemistry & Molecular Biology,Chemistry (Miscellaneous),Chemistry, Multidisciplinary,Chemistry, Organic,Drug Discovery,Medicine (Miscellaneous),Molecular Medicine,Organic Chemistry,Pharmaceutical Science,Physical and Theoretical Chemistry
    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
    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
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