Autor según el artículo: Vignault A; Gombau J; Pascual O; Jourdes M; Moine V; Canals JM; Zamora F; Teissedre PL

Departamento: Bioquímica i Biotecnologia

e-ISSN: 1420-3049

Autor/es de la URV: Canals Bosch, Joan Miquel / PASCUAL GARCIA, OLGA

Palabras clave: 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

Resumen: © 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.

Áreas temáticas: 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

Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/

ISSN: 14203049

Direcció de correo del autor: jmcanals@urv.cat

Identificador del autor: 0000-0003-1989-2574

Fecha de alta del registro: 2023-02-18

Versión del articulo depositado: info:eu-repo/semantics/publishedVersion

Enlace a la fuente original: https://www.mdpi.com/1420-3049/24/8/1448

URL Documento de licencia: http://repositori.urv.cat/ca/proteccio-de-dades/

Referencia al articulo segun fuente origial: Molecules. 24 (8):

Referencia de l'ítem segons les normes 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

DOI del artículo: 10.3390/molecules24081448

Entidad: Universitat Rovira i Virgili

Año de publicación de la revista: 2019

Tipo de publicación: Journal Publications