Interactions of Oligomeric Procyanidins in Model Wine Solutions Containing Malvidin-3-Glucoside and Acetaldehyde

Dallas, Constantin; Ricardo-da-Silva, Jorge M.; Laureano, Olga

doi:10.1002/(sici)1097-0010(199604)70:4<493::aid-jsfa528>3.0.co;2-7

Cited by 77 publications

(23 citation statements)

References 5 publications

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“…This can take place in the presence of SO2 because ethanol occurs at relatively high concentrations in wine (Boulton et al, 1996). Acetaldehyde plays an important role in the polymerisation of different phenolic molecules during the ageing of wine (Dallas et al, 1996).…”

Section: Oxygen In Must and Winesupporting

confidence: 83%

Oxygen in Must and Wine: A review

Toit

Marais

Pretorius

et al. 2017

SAJEV

107

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The atmosphere consists of approximately 21% oxygen (O2). It plays a crucial role in many metabolic and chemical reactions on earth, thus it is of little surprise that it plays a very important role in the winemaking process. Wine can never be completely protected from it. The general use of sulphur dioxide as an anti-oxidant dates back to the early 18th century and the protection of wine from unwanted oxidative spoilage has been recognised . Oxygen can influence the composition and quality of wine drastically, either positively or negatively, and this will be the focus of this review. This review will also focus on the basic steps involved in oxidation, substrates for oxidation in wine and the evolution of wine constituents during the wine production process when in contact with different concentrations of O2. Basic reactions of oxygen in wineOxidation is the process where electron transfer takes place between reductive and oxidative partners. In wine, O 2 is predominantly responsible for this, with it being reduced to certain intermediates and eventually to hydrogen peroxide and then water. Molecular O2 exists as a diradical and is thus in a triplet ground state. This limits the reactivity of O2 and it cannot form bonds by accepting electron pairs. However, the addition of a single electron, originating from reduced transitional metal ions, can overcome this limitation. This leads to an unpaired electron in the resulting negatively-charged superoxide radical, with a second electron transfer resulting in a peroxide anion (Miller et al., 1990;Danilewicz, 2003). This phenomenon results in O2 being involved in various reactions in wine. Substrates for oxidation in winePhenolic molecules originating from grapes can basically be divided into the non-flavonoids and the flavonoids. The nonflavonoids, which are hydroxybenzoic and hydroxycinnamic derivatives, originate from the grape juice, and are normally the principal phenolic molecules in white wines at concentrations ranging from 50-250 mg/L, depending on the cultivar, winemaking techniques, etc. Examples of non-flavonoids are the tartaric esters of caffeic acid, p-coutaric acid and furanic acids. These molecules have been shown to be the main phenolic molecules in white wine that did not receive prolonged periods of skin contact, because they occur at higher concentrations in the grape juice (Margalit, 1997;Monagas et al., 2005).The second main group of grape-derived phenolics is the flavonoids. This group of molecules basically consists of two phenolic rings attached to a pyran ring. The flavanoids have a more complex structure than the non-flavonoids. In a young wine they are normally in a more unpolymerised state, but as wine matures they undergo different polymerisation reactions in which O 2 plays an important role. The most important flavonoids in wine are the anthocyanins, flavanols and flavonols. Anthocyanins occur mainly in the skins of red grape cultivars and are responsible for the colour of red wine. In young red wines their concentrations can range fr...

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Section: Oxygen In Must and Winesupporting

confidence: 83%

Oxygen in Must and Wine: A review

Toit

Marais

Pretorius

et al. 2017

SAJEV

107

View full text Add to dashboard Cite

show abstract

“…2000). Wine colour is also modified by the amount of acetaldehyde and pyruvic acid produced by wine yeasts during alcoholic fermentation (Dallas et al . 1996; Fulcrand et al .…”

Section: Introductionmentioning

confidence: 99%

Wine colour adsorption phenotype: an inheritable quantitative trait loci of yeasts

et al. 2007

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Aims: In this work, a population of 88 descendants derived from three wine strains of Saccharomyces cerevisiae was tested for the enological trait ‘wine colour adsorption’ (WCA) to evaluate its inheritability. Methods and Results: The WCA phenotype was tested on plate agar medium specifically formulated for the purpose. After 10 days of anaerobic incubation at 28°C, a computer‐assisted assessment of WCA aptitude of the yeasts was carried out. The biomass colour – ranging from white to dark brown – reflects the adsorption of grape pigments: white and dark brown biomass colour corresponds to low and high adsorption, respectively. In order to confirm biomass colour results, microvinification trials using red must were performed, and the obtained wines were analysed. Conclusions: The analysis of the progeny demonstrated that the enological trait WCA is inheritable and polygenic. Significance and Impact of the Study: A way to describe the polygenic effect of the WCA trait has been found, also showing that this trait is inheritable. The impact of the work revolves more around the large‐scale screening method, which could then assist in breeding wine yeast, and can also be used as a scientific tool to investigate WCA trait.

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“…Pyranoanthocyanins (Bakker et al, 1997;Bakker & Timberlake, 1997;Francia-Aricha, Guerra, RivasGonzalo, & Santos-Buelga, 1997;Fulcrand, Cameira dos Santos, Sarni-Manchado, Cheynier, & Bonvin, 1996) and pigments resulting from acetaldehydemediated condensation (Bakker, Picinelli, & Bridle, 1993;Dallas, Ricardo-da-Silva, & Laureano, 1996;Francia-Aricha et al, 1997;Rivas-Gonzalo, BravoHaro, & Santos-Buelga, 1995;Roggero, Coen, Archier, & Rocheville-Divorne, 1987;Timberlake & Bridle, 1976) have been extensively studied in model systems and their presence is also well documented in matured and aged red wines (Mateus, Pascual-Teresa, Rivas-Gonzalo, Santos-Buelga, & de Freitas, 2002;Mateus, Silva, Santos-Buelga, Vivar-Quintana, Santos-Buelga, Francia-Aricha, & Rivas-Gonzalo, 1999;Vivar-Quintana, Santos-Buelga, Rivas-Gonzalo, 2002). Pigments from the anthocyanin-flavanol condensation involving aldehydes other than acetaldehyde have also been described (Es-Safi, Cheynier, & Moutounet, 2002;Pissarra, Mateus, Rivas-Gonzalo, Santos-Buelga, & De Freitas, 2003;Pissarra, Lourenço, et al, 2004).…”

Section: Introductionmentioning

confidence: 99%

Flavanol–anthocyanin condensed pigments in plant extracts

et al. 2006

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Pigments resulting from the direct condensation of anthocyanins and flavanols are usually associated with reactions taking place during processing and storage of plant-derived foods and beverages and have been particularly studied in aged red wines. In this paper, small amounts of flavanol-anthocyanin condensed pigments are found in different plant extracts. Structures are suggested for 10 such condensed pigments detected in extracts of strawberry, runner beans, purple corn and grape skins, based on their MS n fragmentation patterns, following analyses by electrospray tandem mass spectrometry. All of them correspond to dimers containing a flavan-3-ol [either (epi)afzelechin, (epi)catechin or (epi)gallocatechin] as the upper unit carbon-carbon linked to a lower anthocyanin unit consisting of different delphinidin, cyanidin, pelargonidin, peonidin or malvidin derivatives. The detection of these pigments in plant extracts may suggest that they are natural pigments and not products exclusively formed during storage and ageing of processed foods and beverages, as was previously assumed.

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Interactions of Oligomeric Procyanidins in Model Wine Solutions Containing Malvidin-3-Glucoside and Acetaldehyde

Cited by 77 publications

References 5 publications

Oxygen in Must and Wine: A review

Oxygen in Must and Wine: A review

Wine colour adsorption phenotype: an inheritable quantitative trait loci of yeasts

Flavanol–anthocyanin condensed pigments in plant extracts

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