Application of Differential Colorimetry To Evaluate Anthocyanin–Flavonol–Flavanol Ternary Copigmentation Interactions in Model Solutions

Gordillo, Belén; Rodríguez-Pulido, Francisco J.; Quijada-Morín, Natalia; Rivas-Gonzalo, Julián C.; García‐Estévez, Ignacio; Escribano-Bailón, M. Teresa

doi:10.1021/acs.jafc.5b00181

Cited by 58 publications

(42 citation statements)

References 29 publications

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“…The colour changes of wines during maceration and their colour stability over the storage period were evaluated by Differential Colorimetry according to the methodology described in Gordillo et al (2015), which is based on the application of various different colour-difference formulas in the CIELAB space. The colour difference between pairs of samples were computed as the Euclidean distance between two points in the three-dimensional CIELAB space by means of the CIE76 colour difference formulae: DE Ã ab = [(DL ⁄ ) 2 + (Da ⁄ ) 2 + (Db ⁄ ) 2 ] 1/2 ).…”

Section: Colorimetric Analysismentioning

confidence: 99%

Optimisation of an oak chips-grape mix maceration process. Influence of chip dose and maceration time

et al. 2016

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Oak chips-related phenolics are able to modify the composition of red wine and modulate the colour stability. In this study, the effect of two maceration techniques, traditional and oak chips-grape mix process, on the phenolic composition and colour of Syrah red wines from warm climate was studied. Two doses of oak chips (3 and 6g/L) at two maceration times (5 and 10days) during fermentation was considered. Changes on phenolic composition (HPLC-DAD-MS), copigmentation/polymerisation (spectrophotometry), and colour (Tristimulus and Differential Colorimetry) were assessed by multivariate statistical techniques. The addition of oak chips at shorter maceration times enhanced phenolic extraction, colour and its stabilisation in comparison to the traditional maceration. On contrast, increasing chip dose in extended maceration time resulted in wines with lighter and less stable colour. Results open the possibility of optimise alternative technological applications to traditional grape maceration for avoiding the common loss of colour of wines from warm climate.

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Section: Colorimetric Analysismentioning

confidence: 99%

Optimisation of an oak chips-grape mix maceration process. Influence of chip dose and maceration time

et al. 2016

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“…Recently, studies show that the restrictions can be overcome by developing polyphenol–protein (Chung, Rojanasasithara, Mutilangi, & Mcclements, , ), polyphenol–metal (Kohno et al., ), and polyphenol–phenols complexes (Gordillo et al., ; Qian, Liu, Zhao, Cai, & Jing, ). Until now, these studies were mainly concentrated in grape, red wine, and beverages at pH 3 to 4 (Chung, Rojanasasithara, Mutilangi, & Mcclements, ; Gonçalves, Wessel, Cardoso, Rocha, & Coimbra, ; Rodrigues, Ricardo‐Da‐Silvaa, & Laureano, ), whereas studies at weakly acidic pH and neutral pH were fewer.…”

Section: Introductionmentioning

confidence: 99%

Interaction of Protein Isolate with Anthocyanin Extracted from Black Soybean and Its Effect on the Anthocyanin Stability

Wang

Xie

2019

Journal of Food Science

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The interactions between black soybean protein isolate (B‐SPI) and cyanidin 3‐O‐glucoside (C3G), anthocyanin extracted from black soybean coat was investigated under neutral conditions. The fluorescence spectra showed that C3G had fluorescence quenching effects on B‐SPI. Thermodynamic parameters showed that ∆G < 0, which demonstrated that the binding was a spontaneous reaction. Since ΔH > 0 and ΔS > 0, the interactions between C3G and B‐SPI was mainly hydrophobic interactions. Fourier infrared spectroscopy results suggested that the contents of α‐helix and β‐sheet structure showed an increasing trend, whereas the β‐angle content displayed a decreasing trend. The degradation of C3G followed first‐order kinetics at 85 °C and 100 °C. After the interactions with B‐SPI, the degradation rate constant was decreased and the half‐life of C3G was prolonged from 70.25 ± 0.90 min to 175.64 ± 38.04 min at 85 °C, from 62.68 ± 1.1 min to 72.51 ± 2.5 min at 100 °C (p < 0.05). The results indicated that the interactions of B‐SPI and C3G improved the thermal stability of C3G under heating conditions.

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“…Wine colour is affected by the level and composition of anthocyanins, tannins and flavonols extracted during vinification (Baranowski & Nagel 1983;Bakker et al 1993;Picinelli et al 1994;Dallas et al, 1996;Cheynier et al, 2000;Romero & Bakker 2000;Eglinton et al, 2004;Ristic et al, 2007). Flavonols form copigments with anthocyanins and protect the flavylium cation against the nucleophilic attack of water, peroxide, and sulfur dioxide bleaching and pH changes (Gordillo et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Research Note: Effect of Light Quality on Fruit Growth, Composition and the Sensory Impact of the Wines

Blancquaert

Oberholster

Ricardo-da-Silva

et al. 2019

SAJEV

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The stage at which grapes are harvested has an influence on the aromatic and phenolic composition of the berries and the resulting wines. The aim of this study was to evaluate wines harvested sequentially as outlined in the berry sugar accumulation model. Two vintages and treatments in which the light quality and quantity were altered at the fruit zone were compared. In 2010/2011, the grapes were harvested at two ripening stages after the sugar loading plateau was reached, namely the "fresh fruit" stage (20-25 days afterwards) and "pre-mature" stage (at approximately 35 days). In the 2011/2012 season, grapes were harvested 45 days after the sugar loading plateau was reached (the "mature fruit" stage). Vegetative aromas were synonymous with the "fresh fruit" stage in 2010/2011, while the 2011/2012 wines from the "mature fruit" harvest date were characterized by raisin, prune and spicy aromas. In both seasons, the control treatments were rated more intense in 'satin in the mouth' in and after expectoration. Wines in which the UV-B radiation was excluded during berry growth were rated the highest in the mouthfeel attribute 'coarseness' in both treatment seasons. Wines were analyzed chemically for phenolic content using HPLC, and sensorial using descriptive analysis with a trained panel. In the leaf removal treatments, higher acidity content enhanced the perception of astringency in the wine. Wines were analyzed chemically for phenolic content using HPLC and sensorial using descriptive analysis with a trained panel. Overall, the data showed that grape composition was altered by varying light quality, within a season, but seasonal variation overrode treatment effects. Flavonol concentration in 2011/2012 wine was higher in the exposed leaf removal treatment compared to the other treatments. High light intensities in 2011/2012 season increased anthocyanin concentration in the wine.. This study emphasizes the importance of the quality and quantity of light on the composition and quality of wines, and presents new findings regarding sensory attributes associated with harvesting at different ripening stages.

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Application of Differential Colorimetry To Evaluate Anthocyanin–Flavonol–Flavanol Ternary Copigmentation Interactions in Model Solutions

Cited by 58 publications

References 29 publications

Optimisation of an oak chips-grape mix maceration process. Influence of chip dose and maceration time

Optimisation of an oak chips-grape mix maceration process. Influence of chip dose and maceration time

Interaction of Protein Isolate with Anthocyanin Extracted from Black Soybean and Its Effect on the Anthocyanin Stability

Research Note: Effect of Light Quality on Fruit Growth, Composition and the Sensory Impact of the Wines

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