Anthocyanins and Their Variation in Red Wines II. Anthocyanin Derived Pigments and Their Color Evolution

He, Fei; Liang, Na-Na; Mu, Lin; Pan, Qiu-Hong; Wang, Jun; Reeves, Malcolm J.; Duan, Chang‐Qing

doi:10.3390/molecules17021483

Cited by 264 publications

(236 citation statements)

References 189 publications

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“…The presence of only one anthocyanin with two hexose moieties in smaller concentration than all other compounds (0.02 mgcontrol and 0.05 mg -TPC of Mv-3-hex equivalents/L wine) is in agreement with the literature, which recognizes wines from Vitis vinifera species as having small quantity of diglucosides (Lambert et al, 2011;Manns and Mansfield, 2012). It was also reported in 'Cabernet sauvignon' wines (He et al, 2012b;Pedastsaar et al, 2014). Moreover, TPC has not significantly altered the concentration of this compound.…”

Section: Anthocyanins Monomerssupporting

confidence: 89%

Thermaculture on ‘Cabernet Sauvignon’ vineyard increases wine pigments and wine sensory quality

Treptow

Comarella

Brackmann

et al. 2017

Ciência Téc. Vitiv.

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SUMMARYThermaculture is applied in vineyards for fungus diseases prevention. However, it can also induce plant to thermal stress, modulating the secondary metabolism. Thus, it was determined the role of thermaculture on 'Cabernet sauvignon' wine sensory properties and anthocyanin profile by the application on the vineyard. A total of 19 applications from flowering to harvesting were made. After winemaking and aging (12 months), physicochemical analysis, anthocyanin characterization by high performance liquid chromatographic (HPLC-PDA-MS/MS), and sensory descriptive analysis were done. Treatment on grapes has increased 4.5% of total anthocyanins monomers, 29.4% of pyranoanthocyanins, and 29.5% of direct condensation products that were formed in wine. Thermaculture affected the sensory quality of wine since judges have perceived significant differences in visual (tear, red color) and gustatory (woody flavor) attributes. Finally, thermaculture is an innovative technology and a promising tool to increase anthocyanins in 'Cabernet Sauvignon' wines. RESUMOThermaculture é aplicada em vinhedos para prevenção das doenças fúngicas. Contudo, pode induzir a planta a um estresse térmico, modulando o metabolismo secundário. Assim, foi determinado o papel da thermaculture nas propriedades sensoriais e perfil das antocianinas do vinho 'Cabernet Sauvignon' pela aplicação na vinha. Foi realizado um total de 19 aplicações do florescimento à colheita. Após a vinificação e conservação (12 meses) foram realizadas análises físico químicas, caracterização das antocianinas por cromatografia líquida de alta eficiência (CLAE -DAD -EM/ EM), e análise descritiva quantitativa. O tratamento nas uvas aumentou 4,5% dos monômeros de antocianinas totais, 29,4% das piranoantocianinas e 29,5% nos produtos de condensação direta que se formaram no vinho. A thermaculture afetou a qualidade sensorial do vinho, uma vez que os julgadores perceberam diferenças significativas nos atributos visuais (lágrima, cor vermelha) e gustativos (sabor amadeirado). Finalmente, a thermaculture é uma tecnologia inovadora e uma ferramenta promissora para aumentar as antocianinas nos vinhos 'Cabernet Sauvignon'.

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Section: Anthocyanins Monomerssupporting

confidence: 89%

Thermaculture on ‘Cabernet Sauvignon’ vineyard increases wine pigments and wine sensory quality

Treptow

Comarella

Brackmann

et al. 2017

Ciência Téc. Vitiv.

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“…Monomeric anthocyanins in young red wines contribute the majority of color of the wine (He et al., 2012a). During wine maturation and aging, these monomeric anthocyanin compounds form complex and stable anthocyanin‐derived pigments resulting in a variation of color (He et al., 2012b). Similarly, tannins are a group of bulky phenolic compounds that attribute to red wine mouthfeel and astringency perception by interacting with salivary proteins in mouth.…”

Section: Resultsmentioning

confidence: 99%

Evaluation of secondary metabolites, antioxidant activity, and color parameters of Nepali wines

Pandeya

Rayamajhi

Pokhrel

et al. 2018

Food Science & Nutrition

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We evaluated the quality of wines produced in Nepal in terms of phenolic, flavonoid, anthocyanin and tannin content, antioxidant capacity, and color parameters using spectrophotometric methods. The total phenolic content, total flavonoid content, and total antioxidant activities in Nepali wines ranged from 85.5 to 960.0 (mean = 360.5 ± 268.7) mg/L GAE, 40.9–551.3 (mean = 188.9 ± 161.5) mg/L QE, and 66.6–905.0 (mean = 332.8 ± 296.5) mg/L AAE, respectively. These parameters were significantly higher in red wines compared to white wines. The phenolic and flavonoid content showed strong correlation with each other as well as with antioxidant activities. Additional parameters measured included various color parameters and carbohydrates. The wine color showed strong correlation with phenol, flavonoid, and antioxidant activity, whereas this correlation was not significant with anthocyanin content. Multivariate analysis was carried out to better describe and discriminate the wine samples. Finally, we compared Nepali wines with wines from other countries.

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“…Anthocyanins are highly reactive within the wine matrix and can undergo both nucleophilic and electrophilic substitutions (He et al 2012). Anthocyanins can react with tannins during winemaking to form polymeric pigments, which can modulate astringency (Wollmann and Hofmann 2013).…”

mentioning

confidence: 99%

Effects of Vineyard and Winemaking Practices Impacting Berry Size on Evolution of Phenolics during Winemaking

2016

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Four methods of regulated deficit irrigation (RDI), an irrigation technique whereby water is supplied at rates at or below the full evapotranspiration (ET c ), were applied to Cabernet Sauvignon grapes. The grapes were thereafter processed with three winemaking techniques: control (10-day maceration), extended maceration (EM; 30-day maceration), and saignée (removal of 16% of must by volume at crushing). The 25% ET c treatment had higher concentrations (fresh weight basis) of skin anthocyanins and seed tannins. Overall, skin tannins showed increased biosynthesis in 100% ET c and 25/100% ET c , whereas seed tannins were mostly (positively) affected due to a reduction of fresh weight in 25% ET c . Extraction of anthocyanins and tannins during winemaking ranged from 40 to 73% and from 17 to 26%, respectively. During maceration, the extraction curves for both anthocyanins and tannins were unaffected by the RDI treatments; quantitative differences were caused primarily by the winemaking treatments and secondarily by the RDI treatments. Consistent with a higher content of anthocyanins, 25% ET c wines had higher concentrations of polymeric pigments and greater color saturation and a* (red color component) both at day 30 and after 120 days post-crushing. EM enhanced seed tannin extraction, which resulted in a 50% increase in wine tannins relative to control and saignée wines, but it lowered anthocyanins and color saturation. Saignée increased anthocyanins at day 5 by 22% and tannins by 24% (relative to control wines), resulting in higher concentrations of polymeric pigments after 120 days. Both saignée and control wines had a roughly equivalent proportion of seed-and skin-derived tannins, whereas EM wines had 73% seed-derived tannins.

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Anthocyanins and Their Variation in Red Wines II. Anthocyanin Derived Pigments and Their Color Evolution

Cited by 264 publications

References 189 publications

Thermaculture on ‘Cabernet Sauvignon’ vineyard increases wine pigments and wine sensory quality

Thermaculture on ‘Cabernet Sauvignon’ vineyard increases wine pigments and wine sensory quality

Evaluation of secondary metabolites, antioxidant activity, and color parameters of Nepali wines

Effects of Vineyard and Winemaking Practices Impacting Berry Size on Evolution of Phenolics during Winemaking

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