Pre-fermentative addition of an enzymatic grape seed hydrolysate in warm climate winemaking. Effect on the differential colorimetry, copigmentation and polyphenolic profiles

Cejudo‐Bastante, María Jesús; Rodríguez-Morgado, Bruno; Jara-Palacios, M. José; Rivas-Gonzalo, Julián C.; Parrado, Juan; Heredia, Francisco J.

doi:10.1016/j.foodchem.2016.04.092

Cited by 21 publications

(12 citation statements)

References 39 publications

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“…Therefore, the composition and concentration of anthocyanins mainly determine the appearance of red wine. It has been reported that the level of anthocyanins in red wine ranges from 10 to 2000 mg/L [ 19 , 20 , 21 ], and their level in wine is mainly determined by grape variety, climate conditions, management system, and fermentation technique [ 3 , 19 , 22 , 23 , 24 , 25 , 26 ]. Regarding their chemical nature, anthocyanins can be divided into monomeric anthocyanins ( Figure 1 ), acylated anthocyanins, pyranoanthocyanins, and polymeric anthocyanins [ 27 , 28 , 29 , 30 , 31 ].…”

Section: Introductionmentioning

confidence: 99%

Stability of Anthocyanins and Their Degradation Products from Cabernet Sauvignon Red Wine under Gastrointestinal pH and Temperature Conditions

et al. 2018

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This study investigated the stability of wine anthocyanins under simulated gastrointestinal pH and temperature conditions, and further studied the evolution of anthocyanin degradation products through simulated digestive conditions. The aim of this study was to investigate the relation between anthocyanins’ structure and their digestive stability. Results showed that a total of 22 anthocyanins were identified in wine and most of these anthocyanins remained stable under simulated gastric digestion process. However, a dramatic concentration decrease happened to these anthocyanins during simulated intestinal digestion. The stability of anthocyanins in digestive process appeared to be related to their structure. The methoxy group in the B-ring enhanced the stability of anthocyanins, whereas hydroxyl group resulted in a reduction of their stability. Acylation decreased the stability of malvidin 3-O-glucoside. Pyruvic acid conjugation enhanced the structural stability of pyranoanthocyanins, whereas acetaldehyde attachment weakened their stability. A commercial malvidin 3-O-glucoside standard was used to investigate anthocyanin degradation products under simulated digestion process, and syringic acid, protocatechuic acid and vanillic acid were confirmed to be the degradation products via anthocyanin chalcone conversion path. Gallic acid, protocatechuic acid, vanillic acid, syringic acid, and p-coumaric acid in wine experienced a significant concentration decrease during digestion process. However, wine model solution revealed that phenolic acids remained stable under gastrointestinal conditions, except gallic acid.

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Section: Introductionmentioning

confidence: 99%

Stability of Anthocyanins and Their Degradation Products from Cabernet Sauvignon Red Wine under Gastrointestinal pH and Temperature Conditions

et al. 2018

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“…Therefore, after 3 and 4 months of stabilization (W3 and W4, respectively), an increase in TPC and TFC resulted from adding seeds, and the effect was greater when a simple dose was considered. Previous studies have indicated that the effect on phenolic content depends on the proportions of seeds applied because a proportion that is too high may damage the wine quality [29,30]. These studies have also indicated that the addition of phenolic compounds from natural sources represents an interesting and innocuous enological practice to improve phenolic potential, which improves sensory properties such as color stability [26].…”

Section: Resultsmentioning

confidence: 99%

“…All experiments were carried out following an identical red winemaking procedure as previously described [30]. Wines were adjusted at the same levels: 60 mg/L total sulfur dioxide and 7 g/L of total titratable acidity was achieved by adding tartaric acid.…”

Section: Methodsmentioning

confidence: 99%

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The Use of Grape Seed Byproducts Rich in Flavonoids to Improve the Antioxidant Potential of Red Wines

et al. 2016

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Abstract:The influence of adding seeds from grape pomace during Syrah wine fermentation in a warm climate has been studied. Seeds of Pedro Ximenez variety were rich in phenolic compounds, mainly flavonoids such as catechin and procyanidins. Changes in total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity of red wines were observed. These changes depended on the vinification stage and the amount of seeds (SW: 450 g or DW: 900 g seeds/150 kg grapes) applied. In general, antioxidant activity was greater when a simple dose (SW) was considered. Results indicate that seeds rich in flavonoids could be used as wine additives, which could improve the antioxidant potential of red wines in a warm climate.

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“…Several studies have reported that the external addition of phenolic compounds from natural sources, such as byproducts derived from grapes or wood barrels, improves the phenolic content and the color stabilization in wines [5,6,7]. For example, white grape byproducts contain large amounts of phenolic compounds [8] and the addition of seeds from these byproducts during the red wine elaboration increases the phenolic content, the antioxidant activity and the color stabilization [9,10].…”

Section: Introductionmentioning

confidence: 99%

Potential of Cooperage Byproducts Rich in Ellagitannins to Improve the Antioxidant Activity and Color Expression of Red Wine Anthocyanins

Escudero-Gilete

Hernánz

Galán-Lorente

et al. 2019

Foods

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Cooperage byproducts are an important source of phenolic compounds that could be used for wine technology applications. The effects of the addition of two types of oak wood shavings (American, AOW, and Ukrainian, UOW) on the antioxidant activity and color of red wine anthocyanins, in a wine model solution, were evaluated by spectrophotometric and colorimetric analyses. Phenolic compounds from shavings, mainly ellagitannins, were determined by ultra-high-performance liquid chromatography/mass spectrometry (UHPLC/MS). Antioxidant and copigmentation effects varied depending on the type of shavings (AOW and UOW) and the phenolic concentration (100, 400, and 500 mg/L). Phenolic compounds from shavings improved the color characteristics (darker and more bluish color) and the copigmentation effect of red wine anthocyanins, being UOW a better source of copigments than AOW shavings. The best antioxidant activity was found for the 400 and 500 mg/L model solutions for both types of shavings. Results show a winemaking technological application based on the repurposing of cooperage byproducts, which could improve color and antioxidant characteristics of red wines.

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Pre-fermentative addition of an enzymatic grape seed hydrolysate in warm climate winemaking. Effect on the differential colorimetry, copigmentation and polyphenolic profiles

Cited by 21 publications

References 39 publications

Stability of Anthocyanins and Their Degradation Products from Cabernet Sauvignon Red Wine under Gastrointestinal pH and Temperature Conditions

Stability of Anthocyanins and Their Degradation Products from Cabernet Sauvignon Red Wine under Gastrointestinal pH and Temperature Conditions

The Use of Grape Seed Byproducts Rich in Flavonoids to Improve the Antioxidant Potential of Red Wines

Potential of Cooperage Byproducts Rich in Ellagitannins to Improve the Antioxidant Activity and Color Expression of Red Wine Anthocyanins

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