Garnacha Tintorera-based sweet wines: Chromatic properties and global phenolic composition by means of UV–Vis spectrophotometry

Ice cream supplemented with grape juice residue as a source of antioxidants

“…; Figueiredo‐González et al . ). An increase in b* occurred during storage ( P < 0.05), which indicates the GJR became less blue, probably due to degradation of the anthocyanins, which are water‐soluble pigments that appear blue, red or purple depending on the pH (Bridle and Timberlake ).…”

“…The lightness (L*) increased from 5.81 on day 0 to 6.62 on day 40 (P < 0.05). The increase in lightness with time has been attributed to the decrease in the polyphenol content (Cliff et al 2007;Figueiredo-Gonz alez et al 2013). An increase in b* occurred during storage (P < 0.05), which indicates the GJR became less blue, probably due to degradation of the anthocyanins, which are water-soluble pigments that appear blue, red or purple depending on the pH (Bridle and Timberlake 1997).…”

Evolution of phenolic compounds and metal content of wine during alcoholic fermentation and storage

“…The resulting products are anthocyanin-flavonol adducts in which the flavonoid units are linked in C6 or C8 position through a methylmethine bond. These phenomena result in reducing the fraction of monomeric anthocyanins in wine (Cheynier, 2006;Figueiredo-González, Cancho-Grande, & Simal-Gándara, 2013;Figueiredo-González et al, 2014). In a previous experimental work we concluded that the consistency of modified atmosphere during storage influences the rate of polymerization reactions of anthocyanins with the other wine phenolics, and a higher rate is observed under 50% N 2 and 50% CO 2 , compared to 100% N 2 and 100% CO 2 , for Merlot and Syrah varieties (unpublished data).…”

Phenolic Composition and Color of Single Cultivar Young Red Wines Made with Mencia and Alicante-Bouschet Grapes in AOC Valdeorras (Galicia, NW Spain)

“…Recently, the phenolic composition of Mencia grapes and wines from different areas in NW Spain has been studied [7][8][9][10], but those studies do not include grapes and wines produced in AOC Valdeorras. The phenolic composition of Alicante Bouschet grapes and wines from central Spain has been recently described [11], but data on the phenolic composition of Alicante Bouschet grapes and wines from Galicia is not available in the current literature, except a recent study on Garnacha Tintorera-based sweet wines made with raisined grapes [12,13]. Thus, there are no data available on the phenolic composition of young red wines made with Mencia and Alicante Bouschet grapes in the area of AOC Valdeorras.…”