 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

Role of climate on grape characteristics of “Moscato bianco” in Piemonte (Italy)

L’objectif de l’étude était de connaître le rôle du climat sur les aspects phénologiques du cépage « Moscato bianco » dans les différentes zones de production du vin Moscato d’Asti aocg en Piemonte (Italie) et ses effets sur l’époque de vendange. La représentation cartographique ( échelle 1 :25000) de exposition, altitude, climat, index

Improving the phenolic composition of cv tempranillo wines by blending grapes of different ripening state

The aim of this work was to reduce the alcohol content of Tempranillo wine. Tempranillo wines were produced by grapes harvested at different ripening dates (August 11 which was 21 oBrix and September 28 with 25 oBrix). At the second date, the Tempranillo wines were elaborated as follows: grapes were destemmed, crushed and collected into 50 L stainless-steel vats. Before preferementative maceration in cold, 50 % (M1) and 70 % (M2) of the must have been replaced by the same percentage of must from the first harvest. In addition, a control wine (C) was performed with only grapes from the second harvest.

StartupLab and HackaVitis: open innovation and technology transfer in the wine sector

The study analyzes a set of open innovation actions promoted by the innovation environments of the Instituto Federal do Rio Grande do Sul (IFRS), in cooperation with entities, companies in the sector and the Department of Innovation, Science and Technology of Rio Grande do Sul.

Phenolic and volatile profiles of south tyrolean pinot blanc musts and young wines

AIM. Assess the impact of different vineyards and winemaking variables on the phenolic and volatile profiles of Pinot Blanc musts and young wines from South Tyrol.

Aroma compounds involved in the fruity notes of red wines potentially adapted to climate change.

Currently, climate change represents one of the major issues for the wine sector. The increasing temperature already recorded and expected in the upcoming years reduce the vegetative cycle of the grape varieties planted in Bordeaux area, affecting the physicochemical parameters of grapes and consequently, the quality of wine. From a sensory point of view, the attenuation of the fresh fruity character in some varietals is accompanied by the accentuation of dried-fruit notes [1]. As a new adaptive and ecological strategy on global warming, some winegrowers have initiated changes in the Bordeaux blend of vine varieties using late-ripening grape varieties [2].