 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

Physiological and growth reaction of Shiraz/101-14 Mgt to row orientation and soil water status

Advanced knowledge on grapevine row orientation is required to improve establishment, management and outcomes of vineyards on terroirs with different environmental conditions (climate, soil, topography) and in view of a future change to more extreme climatic conditions. The purpose of this study was to determine the combined effect of row orientation, plant water status and ripeness level on the physiological and viticultural reaction of Shiraz/101-14 Mgt.

Effects of mechanical leafing and deficit irrigation on Cabernet Sauvignon grown in warm climate of California

San Joaquin Valley accounts for 40% of wine grape acreage and produces 70% of wine grape in California. Fruit quality is one of most important factors which impact the economical sustainability of farming wine grapes in this region. Due to the recent drought and expected labor cost increase, the wine industry is thrilled to understand how to improve fruit quality while maintaining the yield with less water and labor input. The present study aims to study the interactive effects of mechanical leafing and deficit irrigation on yield and berry compositions of Cabernet Sauvignon grown in warm climate of California.

The effects of cane girdling on berry texture properties and the concentration of some aroma compounds in three table grape cultivars

The marketability of the table grapes is highly influenced by the consumer demand; therefore the market value of the table grapes is mainly characterized by its berry size, colour, taste and texture. Girdling could cause accumulation of several components in plants above the ringing of the phloem including clusters and resulting improved maturity. The aim of the experiments was to examine the effect of girdling on berry texture characteristics and aroma concentration.

Application of a fluorescence-based method to evaluate the ripening process and quality of Pinot Blanc grape

The chemical composition of grape berries at harvest is one of the most important factors that should be considered to produce high quality wines. Among the different chemical classes which characterize the grape juice, the polyphenolic compound, such as flavonoids, contribute to the final taste and color of wines. Recently, an innovative non-destructive method, based on chlorophyll fluorescence, was developed to estimate the phenolic maturity of red grape varieties through the evaluation of anthocyanins accumulated in the berry skin. To date, only few data are available about the application of this method on white grape varieties.

Different yield regulation strategies in semi-minimal-pruned hedge (SMPH) and impact on bunch architecture

Yields in the novel viticulture training system Semi-Minimal-Pruned Hedge (SMPH) are generally higher compared to the traditional Vertical Shoot Positioning (VSP). Excessive yields have a negative impact on the vine and wine quality, which can result in substantial losses in yield in subsequent vintages (alternate bearing) or penalties in fruit quality. Therefore yield regulation is essential. The bunch architecture in SMPH differs from VSP. Generally there is a higher amount but smaller bunches with lower single berry weights in SMPH compared to VSP.