Blending strategies for wine color modification Ⅰ: Color improvement by blending wines of different phenolic profiles testified under extreme oxygen exposures

Li, Siyu; Zhao, Pei-Ru; Ling, Mengqi; Mengyao, QI; García‐Estévez, Ignacio; Escribano-Bailón, M. Teresa; Chen, Xinjun; Shi, Ying; Duan, Chang‐Qing

doi:10.1016/j.foodres.2019.108885

Cited by 19 publications

(11 citation statements)

References 23 publications

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“…A study of phenolic profile during winemaking using Fourier-transform infrared spectroscopy identified that the total phenolic content did not change significantly after primary and malolactic fermentation (Preserova et al, 2015). However, the blending process used to produce a finished wine affects polyphenols and colour (Li et al, 2020) and bentonite used for protein stabilisation can influence the distribution of various metals (Aceto et al, 2013). Furthermore, although blending is an important step for producing wine with appealing sensory properties (Dooley et al, 2012) that may underpin the reputation of a designated origin (DO), such as Bordeaux blends involving Cabernet and Merlot or Australian Shiraz and Cabernet blends (Souza Gonzaga et al, 2021;Wine Australia, 2017), it can introduce uncertainty for confirming authenticity.…”

Section: Introductionmentioning

confidence: 99%

Spectrofluorometric analysis to trace the molecular fingerprint of wine during the winemaking process and recognise the blending percentage of different varietal wines

Ranaweera

Gilmore²,

Bastian

et al. 2022

OENO One

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As a robust analytical method, spectrofluorometric analysis with machine learning modelling has recently been used to authenticate wine from different regions, vintages and varieties. This preliminary study investigated whether the molecular fingerprint obtained with this approach is maintained throughout the winemaking process, along with assessing different percentages of wine in a blend. Monovarietal wine samples were collected at different stages of the winemaking process and analysed with the absorbance-transmission and fluorescence excitation-emission matrix (A-TEEM) technique. Wines were clustered tightly according to origin for the different winemaking stages, with some clear separation of different regions and varieties based on principal component analysis. In addition, wines were classified with 100 % accuracy according to varietal origin using extreme gradient boosting (XGB) discriminant analysis. The sensitivity of the A-TEEM technique was such that it allowed for accurate modelling of wine blends containing as little as 1 % of Cabernet-Sauvignon or Grenache in Shiraz wine when employing XGB regression, which performed better than partial least squares regression. The overall results indicated the potential for applying A-TEEM and machine learning modelling to wine chemical traceability through production to guarantee the provenance of wine or identify the composition of a blend.

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Section: Introductionmentioning

confidence: 99%

Spectrofluorometric analysis to trace the molecular fingerprint of wine during the winemaking process and recognise the blending percentage of different varietal wines

Ranaweera

Gilmore²,

Bastian

et al. 2022

OENO One

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“…Teinturier wines, such as Alicante Bouschet, are often used in wine blends to increase color of wines made from lighter-colored cultivars (Revilla et al 2016). Li et al (2020) evaluated effects of blending wines with less desirable color with varieties that had more ideal color attributes. All blended wines had higher color intensity and red color than control wines.…”

Section: Resultsmentioning

confidence: 99%

Investigating the Winemaking Potential of Enchantment, a New Vitis Hybrid Teinturier Cultivar

et al. 2021

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Enchantment is a Vitis hybrid released from the University of Arkansas System Division of Agriculture (UA System) wine-grape breeding program in 2016. This new teinturier cultivar has potential for producing high-quality wines. The effects of oak addition (no oak, American oak, and French oak) and storage on Enchantment wine attributes were evaluated in 2017 and 2018.Enchantment grapes were harvested in August of both years for wine production. The 2017 and 2018 wines were analyzed initially (0-months) for basic chemistry, anthocyanin, color, and aroma attributes, and 2017 wines were analyzed during storage (0, 6, and 12 months at 15°C) for basic chemistry, anthocyanin, and color attributes. Regardless of oak additions, initial chemistries of wines in both years were typical for dry wines and remained stable during storage. In both years, malvidin-3-glucoside was the predominant anthocyanin in Enchantment wine, and malvidin-3-AJEV Papers in Press.

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“…The derivatives of phenolic acids, after heating, could also contribute to the co‐pigmentation process. Recently, differences in phenolic acids in four monovarietal wines exhibited more obvious chromatic changes (higher Δ E*ab values) under overoxidation conditions 33 . Basically, the oxidation of phenolic compounds produces quinones, which by polymerization lead to compounds showing a reddish‐brown color 34 .…”

Section: Resultsmentioning

confidence: 99%

“…Recently, differences in phenolic acids in four monovarietal wines exhibited more obvious chromatic changes (higher ΔE*ab values) under overoxidation conditions. 33 Basically, the oxidation of phenolic compounds produces quinones, which by polymerization lead to Color intensity was determined by the absorbance at ⊗ = 518 nm in a UV-vis spectrometer. A 0 is the absorbance at time 0 min and A is the absorbance after t minutes of heating at 95°C.…”

Section: Resultsmentioning

confidence: 99%

Multiple co‐pigments of quercetin and chlorogenic acid blends intensify the color of mulberry anthocyanins: insights from hyperchromicity, kinetics, and molecular modeling investigations

Khalifa

Nawaz

et al. 2020

J Sci Food Agric

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BACKGROUND The effect of multiple co‐pigments on the color intensification of mulberry anthocyanins (ACs) using spectroscopic techniques in combination with a molecular docking study was studied. The hyperchromicity of ACs co‐pigmented with chlorogenic acid (CH) and quercetin (Q) blends was measured and their color stability in liquid and encapsulated particle models was evaluated. RESULTS Multiple co‐pigments exhibited higher hyperchromicity, pKH‐values, and heat‐stability than their individual counterparts. Surflex‐docking findings confirmed that stronger binding occurred between multiple ligands and AC than single ones due to their extra ‐OH, ‐COOH groups, and delocalization systems. The binding was allowed by increased H‐bonding, van der Waals forces, and π‐π sites by the extra groups of the multiple co‐pigments with AC in aqueous juice and whey particle‐based models. CONCLUSION This is the first report of the ternary mixture of phenolic acid‐flavonol‐anthocyanin which could be used as promising food red‐colorants. © 2020 Society of Chemical Industry

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Blending strategies for wine color modification Ⅰ: Color improvement by blending wines of different phenolic profiles testified under extreme oxygen exposures

Cited by 19 publications

References 23 publications

Spectrofluorometric analysis to trace the molecular fingerprint of wine during the winemaking process and recognise the blending percentage of different varietal wines

Spectrofluorometric analysis to trace the molecular fingerprint of wine during the winemaking process and recognise the blending percentage of different varietal wines

Investigating the Winemaking Potential of Enchantment, a New Vitis Hybrid Teinturier Cultivar

Multiple co‐pigments of quercetin and chlorogenic acid blends intensify the color of mulberry anthocyanins: insights from hyperchromicity, kinetics, and molecular modeling investigations

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