Impact of Adding White Pomace to Red Grapes on the Phenolic Composition and Color Stability of Syrah Wines from a Warm Climate

Abstract

The influence of the fermentative addition of Pedro Ximenez grape pomace (PXGP, white variety) on the phenolic composition and color of Syrah red wines from a warm climate was studied. Changes on phenolic composition (HPLC), copigmentation/polymerization (spectrophotometry), and color (tristimulus colorimetry) allowed differences among the maceration treatments to be established. PXGP additions at the rates studied increased the extraction of total phenolics, phenolic acids, and monomeric flavanols. However, the effect on the anthocyanins, copigmentation, and polymerization depended on the doses applied, with important consequences on the color. PXGP addition at 10% led to wines with higher polymerization, more stable colors, and bluish hues. in contrast, perceptibly lighter and less intense wines were obtained with PXGP addition at 20%. Thus, the use of white grape byproducts as wine additives at appropriate levels (10% w/w) could improve the phenolic potential of red young wines from a warm climate, contributing to preserve their color characteristic.

Anthocyanin copigmentation and color attributes of bog bilberry syrup wine during bottle aging: Effect of tannic acid and gallic acid extracted from Chinese gallnut

“…The percentage of polymerized anthocyanins in the control sample continuously increased with the prolongation of aging, whereas the percentages of monomeric and copigmented anthocyanins showed a significant decrease. These results verified that monomeric and copigmented pigments convert into more stable pigments during the aging process (Gordillo et al, ).…”

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

“…This means that the color variation that took place during stabilization in both binary and ternary mixtures was due to a decrease of the quantity of color and bluish hue (h ab nearer to 0°, redness color). 10 In particular, quercetin-3-β-D-glucoside was shown to better preserve the lightness than chroma and hue of MC+Q ternary solutions (Figure 3). Independently of the concentration tested, the global variations of lightness values were always below 3.5% after 3 weeks of storage ( Figure 3A).…”

Optimization of Extraction of Hypoglycemic Ingredients from Grape Seeds and Evaluation of α‐Glucosidase and α‐Amylase Inhibitory Effects In Vitro

“…So it is hot point that the use of the grape seeds as raw material and extract of grape seeds oil (Bagchi et al, 2000;Beveridge, Girard, Kopp, & Drover, 2005). Grape seeds mainly by product of winemaking are a rich source of phenolics (Lavelli, Sri Harsha, Ferranti, Scarafoni, & Iametti, 2016), including variety of compounds, such as monomeric flavonoids, especially proanthocyanidins (Gordillo et al, 2014). But uses of grape seeds oil was only extracted from grape seeds oil constituents, and discarded the other rich in water soluble active ingredients.…”