Influence of copigmentation and phenolic composition on wine color

Heras-Roger, J.; Alonso-Alonso, O; Gallo-Montesdeoca, A; Dı́az-Romero, Carlos; Darias-Martín, Jacinto

doi:10.1007/s13197-016-2210-3

Cited by 44 publications

(27 citation statements)

References 23 publications

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“…These facts suggested the copigments of tannic and gallic acids, especially gallic acid, significantly improved the red shade (hyperchromic shift) and inhibited the increase in yellow and hue attributes of the bog bilberry syrup wines. These results were consistent with a previous study, which found the effect of copigmentation on improving color intensity and red hues in bottled red wines (Heras‐Roger, Alonso‐Alonso, Gallo‐Montesdeoca, Díaz‐Romero, & Darias‐Martín, ). Moreover, the hyperchromic shift in the wines with the higher dosage of copigments (‐H, ratio 1:6) was more obvious than the treatments with the lower dosage (‐L, ratio 1:2.5).…”

Section: Resultssupporting

confidence: 93%

“…0-, 3-, and 6-month refer to the wines with 0, 3, and 6 months of aging, respectively. Abbreviations of the treated syrup wines refer to Table 2 and Figure 1 copigmentation on improving color intensity and red hues in bottled red wines (Heras-Roger, Alonso-Alonso, Gallo-Montesdeoca, Díaz-Romero, & Darias-Martín, 2016). Moreover, the hyperchromic shift in the wines with the higher dosage of copigments (-H, ratio 1:6) was more obvious than the treatments with the lower dosage (-L, ratio 1:2.5).…”

Section: Color Attributes Of Bog Bilberry Syrup Wines With Differenmentioning

confidence: 96%

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

Liu

Guo

et al. 2019

J Food Process Preserv

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Tannic and gallic acids, extracted from Chinese gallnut, were applied as copigments to bog bilberry syrup wine with two different mass ratios of 1:2.5 and 1:6 of anthocyanin to copigment. The effect of copigmentation on anthocyanins and the changes in non‐anthocyanin compounds and color characters during 6 months of aging were studied. Addition of copigment significantly helped to retain redness while reduced increase in the yellow shade and lightness. After 6 months of aging, the syrup wines with added copigments had 1.4–1.8 times higher total anthocyanin content compared to the control. The percentage of polymeric anthocyanins in copigment treated wines was lower than in control wine. Oppositely, the copigment treated wines possessed a higher percentage of copigmented anthocyanins than the control. The highest value of redness, the lowest percentage of polymeric anthocyanins and the highest percent of copigmented anthocyanins were presented in the wines treated with a high dosage of gallic acid. Practical applications Bottle aging shows a negative effect on the appearance of bog bilberry syrup wine. Copigmentation between anthocyanins and copigments is an alternative approach to prevent the loss of color during aging. However, the high expense of pure copigments limits the application of this protocol in wine industry. The cheaper copigments of tannic acid and gallic acid, extracted from Chinese gallnut, were used in the present study and presented positive effects on remaining red hub of bog bilberry fermented products through the enhancement of anthocyanin copigmentation. The current study provides new insights on exploiting somewhat poorly utilized bog bilberry byproduct in wine industry. The findings also verify the practicable of the economical copigments of Chinese gallnut extracted tannic and gallic acids in bog bilberry fermented products. On the other hand, observations made with bog bilberry in this study may be exploited with other berry materials, as well.

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Section: Resultssupporting

confidence: 93%

Section: Color Attributes Of Bog Bilberry Syrup Wines With Differenmentioning

confidence: 96%

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

Liu

Guo

et al. 2019

J Food Process Preserv

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“…Similar to other anthocyanins reactions, copigmentation reactions are also affected by pH, temperature, concentration, and molecular structure (Sari, 2015;Wang, Shen, & Chen, 2013;Weber, Boch, & Schieber, 2017). Copigments are individually colorless, but they get an increased color intensity and solvent stability when added to the anthocyanin solvent (Heras-Roger, Alonso-Alonso, Gallo-Montesdeoca, Díaz-Romero, & Darias-Martín, 2016). Copigments are an electronrich system able to communicate with falvylum ion that is electron poor (Weber et al, 2017).…”

mentioning

confidence: 99%

Anthocyanin pigment stability of Cornus mas–Macrocarpa under treatment with pH and some organic acids

Babaloo

Jamei

2017

Food Science & Nutrition

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The use of colors in food industry is essential for the creation of new products or their improvement. As an important pigment group, anthocyanin could be used as a natural coloring pigment in foods. This study aims at exploring strategies that result in color stability of anthocyanin in pear‐shaped variety of blueberry (Cornus mas–Macrocarpa). In this study, the effects of different pH values (1, 2, 3, 4) as well as various concentrations (0, 120, 240, 480, 960 mg/L) of five copigments, including tannic, caffeic, benzoic, and coumaric acids, on anthocyanin copigment complexes (ratio 1:1) were investigated. The studied copigments were tannic, caffeic, benzoic, and coumaric acids. Anthocyanin was influenced by the highest concentration of 960 mg/L copigment in the presence of different pHs. Five groups were considered, one of which contained anthocyanin without copigment and the rest consisted of copigments. To evaluate the response of copigmentation through spectrophotometer, absorbance from samples was measured after 30 min of adding copigment to anthocyanin in the range of 450–600 nm wavelengths. The results showed that caffeic acid possessed the greatest anthocyanin stability compared to other copigments and it was the best copigment. An increase in the concentrations of copigments led to a higher level of anthocyanin stability and changes in hyperchromic and bathochromic. Moreover, the results revealed that the strongest hyperchromic effect for all organic acids was observed in pH 2, and the strongest bathochromic changes were observed in pH 4.

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“…In general, these wines contain low levels of ethanol, as most samples are not subjected to micro oxygenation. Their high pHs discourage winemakers to elaborate oak-aged wines, as color stability would be hardly affected by time [24]. Red wines from both archipelagos were also characterized by high glycerol values in agreement with their high alcohol content.…”

Section: Oenological Parametersmentioning

confidence: 98%

“…Phenolic reactions are responsible for the colorimetric changes observed while wine aging [24]. The minimum values for coordinates a* and b* in CIELab Units (C.U.)…”

Section: Colormentioning

confidence: 99%

Characterization of Red Wines from Macaronesia

Heras-Roger¹,

Dı́az-Romero²,

Darias-Martín³

et al. 2018

Grapes and Wines - Advances in Production, Processing, Analysis and Valorization

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Wines from the Atlantic Islands of Macaronesia come from unusual terroirs due to their volcanic soils and the tropical and subtropical climatic conditions from this region. Some of these Islands produce highly appreciated fortified wines traded around the world since the sixteenth century, such as Madeira or Canary. Nowadays their distinct winemaking techniques and sweet wine traditions combine with the production of table wines. Previous studies described peculiar properties in wines from these regions, mostly related with their phenolic content and color, which are particularly important in the less produced red wines. The main purpose of this chapter is to characterize red wines produced in the Atlantic Islands of Macaronesia in terms of oenological and physicochemical properties. Wines from these islands are extremely atypical, as their climates conditions are exceptional and red grape cultivars are exclusive. Furthermore, specific viticulture techniques are applied in these latitudes to proportionate the unique characteristics outlined in this work. Original experimental data from 300 red wines produced in 8 Atlantic islands from Canary and Cape Verde archipelago and an important reviewing study for Azores and Madeira red wines are considered herein. Results are presented according to archipelago.

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Influence of copigmentation and phenolic composition on wine color

Cited by 44 publications

References 23 publications

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

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

Anthocyanin pigment stability of Cornus mas–Macrocarpa under treatment with pH and some organic acids

Characterization of Red Wines from Macaronesia

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