 IVES 9 IVES Conference Series 9 Chemical and colorimetric study of copigmentation between malvidin-3-O-glucoside and wine polyphenols and polysaccharides

Chemical and colorimetric study of copigmentation between malvidin-3-O-glucoside and wine polyphenols and polysaccharides

Abstract

AIM: The objective of this work was to perform a colorimetric study of the copigmentation between malvidin-3-O-glucoside, one of the main anthocyanins in red wines, and different wine phenolic compounds and polysaccharides. The present work also aimed to study the stabilization effect on the flavylium cation due to the copigmentation interactions with these compounds.

METHODS: Copigmentation was studied in model systems containing malvidin-3-O-glucoside and different copigments, including flavonols, flavanols, hydroxycinnamic and hydroxybenzoic acids and also polysaccharides at two pH values. The stability of the flavylium cation (25 ºC for 5 weeks) was assessed by HPLC-DAD in an acid medium whereas the study of copigmentation and its relevance on color was carried out at wine like pH (pH 3.6) by differential colorimetry using CIELAB parameters calculated from the whole visible spectra.

RESULTS: Important changes in the CIELAB parameters of the model systems were observed depending on the phenolic compound assayed as copigment, which could point out differences on the copigmentation interactions established. In the case of polysaccharides, it has been observed that they could play a role on the copigmentation effect. Moreover, copigmentation reactions seem to exert an influence on the flavylium cation stability by stabilizating the flavylium concentration during the length of the study or favoring the formation of anthocyanin-derived pigments.

CONCLUSIONS

Color changes and stability of the flavylium cation due to copigmentation phenomenon between anthocyanin and phenolic compounds and/or polysaccharides can be related to the copigment structure.

DOI:

Publication date: September 13, 2021

Issue: Macrowine 2021

Type: Article

Authors

Bárbara Torres-Rochera

Department of Analytical Chemistry, Nutrition and Food Sciences, Universidad de Salamanca, Salamanca, E37007, Spain. ,Ignacio GARCÍA-ESTÉVEZ, Department of Analytical Chemistry, Nutrition and Food Sciences, Universidad de Salamanca, Salamanca, E37007, Spain. María Teresa ESCRIBANO-BAILÓN, Department of Analytical Chemistry, Nutrition and Food Sciences, Universidad de Salamanca, Salamanca, E37007, Spain.

Contact the author

Keywords

anthocyanins, phenolic compounds, polysaccharides, copigmentation, wine stability

Citation

Egg allergens in wine. Validation of a new automated method for ovalbumin quantification

Ovalbumin (ova), a natural clarifying protein, is particularly suitable for clarifying red wines. It helps improve the tannic and polyphenolic stability of the wine by removing the most astringent tannins and contributing to soften and refine the structure. Ova binds to suspended particles, proteins, polysaccharides, and, to a lesser extent, tannins through electrostatic and hydrophobic interactions, forming large complexes that can be removed from the wine through fining and/or filtration before bottling.

Preplant fumigation only temporarily reduces Northern root-knot nematode

Management of plant-parasitic nematodes is typically focused on preplant fumigation, especially in a vineyard replant scenario. While the data are clear that this practice reduces nematodes immediately after application, which is useful in annually-cropped systems, does it have staying power in perennial cropping systems? The northern root-knot nematode Meloidogyne hapla reduces the overall lifespan and productivity of vineyards, but it does so over a long time period (slow, chronic decline). In two different commercial own-rooted V. vinifera vineyards, both undergoing vineyard replanting, we explored whether preplant fumigation reduced M. hapla densities in soils immediately after application. At one of these locations, we have explored the long-term effect of fumigation by monitoring the site for seven years post fumigation.

Anticipating consumer preference for low-alcohol wine: a machine learning analysis based on consumption habits and socio-demographics

The global wine consumption landscape is undergoing a transformation, marked by a growing trend towards reduced consumption and a preference for healthier lifestyles. In line with this shift, european union regulation (regulation eu 2021/2117) has recently redefined dealcoholized or partially dealcoholized wine within the wine category.

Soil survey and continuous classification for terroir delineation in the “Colli Orientali del Friuli” wine production area

The combination of a non-parametric dissimilarity index with auger boring recordings was tested in a project of soil suitability evaluation for quality wine production in a 2000-ha hill slope portion of the “Colli Orientali del Friuli” AOC district (Italy).

Soil electrical resistivity, a new and revealing technique for precision viticulture

High resolution spatial information of soil electrical resistivity (ER) was gathered to assess the spatial variability patterns of vegetative growth of two commercial vineyards (Vitis vinifera L. cv.