Macrowine 2021
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

Related articles…

Emosensory profile and chemical characterization of wine vinegar from the Douro and Rioja demarcated regions

Wine vinegars have a tangy flavor and are versatile in cooking. They’ve been used since the neolithic period and are now used as microbial inhibitors and acidifiers. They’re low in calories, have antioxidants, and have a long shelf life, but quality may decrease after opening. The objective of this study focuses on the physical-chemical, sensory, and emotional characterization of wine vinegar samples from the douro demarcated region and la rioja. In total, 22 samples of wine vinegar were analyzed at the time of opening.

Zonazione del comprensorio soave sulla base delle caratteristiche climatiche, pedologiche e viticole

[English version below]

A tre anni dal suo inizio, nel 1997 si è conclusa la prima fase della ricerca “Caratterizzazione della produzione DOC Soave”. Lo studio ha basato il suo percorso sperimentale su alcuni punti fondamentali tra i quali:
• Recupero di tutte le informazioni storico-colturali sul vino Soave e sul suo territorio di produzione.

Influenze pedo-ambientali su produzione, qualità e caratteristiche sensoriali dell’Albana di Romagna

L’Albana è il vitigno a bacca bianca tradizionale delle colline della Romagna, dove é presente per più di 2.500 ha. Con le sue uve si produce il vino “Albana di Romagna”, una delle più storiche D.O.C.G. italiane essendo stata costituita nel 1987. La maggiore concentrazione di vigneti di Albana si trova nell’Imolese e nelle colline del Ravennate, ma ben conosciuta per la qualità del prodotto é anche la produzione di Bertinoro, nel Forlivese.

Characterization and biological effects of extracts from winery by-products

Pomace, stem, grapevine leaves, and vine shoots arise as so called winery by-products during the wine production process.

Contribution to the sensory and volatile characterization of four traditional Galician red varieties

Galicia, a region sited in the northwest of Spain, is one of the most important wine production area, with five Appellations of Origin Controlled (AOC).