Studying the evolution of anthocyanin-derived pigments in a typical red wine of Southern Italy to assess its resistance to aging

Dipalmo, Tiziana; Crupi, Pasquale; Pati, Sandra; Clodoveo, Maria Lisa; Luccia, Aldo Di

doi:10.1016/j.lwt.2016.03.012

Cited by 38 publications

(31 citation statements)

References 37 publications

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“…Table 3 shows that the percentage of polymeric ACY increased with aging of the wines: the longer the aging of the wines, the higher the content of polymeric ACY. This result was expected and is in agreement with other studies reported in the literature (Burin et al, 2011;Chira et al, 2011;del Barrio-Galán et al, 2011;McRae et al, 2012;Dipalmo et al, 2016;Agazzi et al, 2018). These compounds are mainly formed during the aging of wines (in oak barrel and/or bottle) because chemical reactions between the monomeric anthocyanins and other phenolic compounds and metabolites (Monagas et al, 2005b;De Rosso et al, 2009) having an important role on the long-term color stability of aged red wines (Boulton, 2001).…”

Section: Resultssupporting

confidence: 91%

“…The aged wines presented higher concentrations of p-coumaric acid and lower concentrations of monomeric anthocyanins than young wines. Dipalmo et al (2016) observed that red wines from the Primitivo grape variety aged for two years showed an increase of polymeric anthocyanins (pyranoanthocyanins). Finally, Astray et al (2019) determined the aging time of red wines from PDO Toro using classical enological parameters and total polyphenol index.…”

Section: Resultsmentioning

confidence: 99%

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Stepwise linear discriminant analysis to differentiate Spanish red wines by their Protected Designation of Origin or category using physico-chemical parameters

et al. 2020

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a b s t r a c tAim: The aim of this work was to determine the physico-chemical variables that differentiating red wines from the "Castilla y León" Spanish region by their Protected Designation of Origin (PDO) and wine category ("young", "oak", "crianza", or "reserve"). Methods and results: A total of 135 commercial red wines from four Spanish PDOs in the region of Castilla and León were analysed. Forty physico-chemical parameters, related to classical enological parameters, phenolic and polysacharidic composition, and content of higher alcohols were evaluated. Differences in physico-chemical composition were found in red wines from different PDOs and different categories. Stepwise linear discriminant analysis (SLDA) was applied to find a linear combination of the physico-chemical variables that separate and classify the red wines according to the PDO or category. One SLDA model selected 15 physico-chemical variables that allowed for good discrimination and classification of the wines from different PDOs. The SLDA model selected seven variables for wine category differentiation, but only allowed for good discrimination between young wines and aged wines ("crianza" and "reserve"). Conclusions:The variables that contributed most to the separation of Tempranillo red wines were total polyphenols, total tannins, and absorbance values at 230 nm and 280 nm. The polysaccharides with an average molecular weight of 10 kDa, flavanols, stilbenes and 2-methyl-1-butanol were those most associated with the differentiation of the wines elaborated with the Mencía grape variety. The percentage of polymeric anthocyanins and absorbance at 230 nm could be proposed as good indicators for aged wines, and total tannins for young wines. Significance and impact of the study: This study provides improved knowledge of the physico-chemical variables that could be used as markers of the origin of wines and/or the grape variety (Tempranillo and Mencía) and that allow differentiating young wines from those aged for a long time. k e y w o r d s higher alcohols, organic acids, phenolic compounds, polysaccharides, Protected Designation of Origin, red wine categories, stepwise linear discriminant analysis

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Section: Resultssupporting

confidence: 91%

Section: Resultsmentioning

confidence: 99%

Stepwise linear discriminant analysis to differentiate Spanish red wines by their Protected Designation of Origin or category using physico-chemical parameters

et al. 2020

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“…With aging, anthocyanins are undergoing chemical changes in the wine to form diverse derivatives and colored polymers (He et al, 2012b). Dipalmo et al (2016) identified more than 50 anthocyanin-derived pigments in 2-year-old Primitivo wines. The big number of the derived compounds and the formation of polymers, which increases the baseline of the chromatogram, make the characterization of individual anthocyanin content of aged wine very difficult with HPLC-DAD.…”

Section: Principal Component Analysismentioning

confidence: 99%

Polyphenolic profile and stilbene content of Albanian “Kallmet” monovarietal wine

et al. 2018

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Aim: The aim of this work was to characterize the phenolic content of wines from the most promising autochthonous red grape variety in Albania, the Kallmet.Methods and results: To make this first survey, 16 commercial monovarietal Kallmet wines were analyzed with special attention to proanthocyanidin (condensed tannins), anthocyanin and stilbene composition. The average content of total proanthocyanidins in these wines was 3877 mgL-1 and the anthocyanin content averaged 242 mgL-1. The mean degree of polymerization (mDP) varied from 8 subunits in young wine to 31 subunits in 6-year-old wine, with a mean value of 14.5 subunits. The total free anthocyanin content ranged from 85 mgL-1 in old wine to 609 mgL-1 in young wine, with a mean value of 242.5 mgL-1. Trans-piceid was the most abundant stilbene (11 mgL-1), followed by trans-resveratrol (1.8 mgL-1). It was evidenced that cis-forms of resveratrol and piceid presented a lower content than their trans-forms. The ratio between piceid (glycoside form) and resveratrol (aglycone form) was 8.2, showing a similar stilbene pattern as in Mediterranean wines.Conclusions: Kallmet wines show proanthocyanidin polymerization characteristics and stilbene profiles very similar to red wines deriving from other varieties grown under warm climates.Significance and impact of the study: In spite of the strong interest in Kallmet grape, there is still a need for detailed studies to know the range of the different components of interest found in the produced wine.

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“…Flavonol-anthocyanin condensed forms have been reported to contribute a bluish hue to wine, 29 and in purple corn extracts appeared to result in a darker red color but otherwise did not affect color 7 . Acylated and condensed forms are also breeding targets because of their association with anthocyanin stability.…”

Section: Relationship Between Anthocyanin Profile and λMaxmentioning

confidence: 94%

Linking Anthocyanin Diversity, Hue, And Genetics In Purple Corn

Juvik

Chatham

2020

Preprint

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While maize with anthocyanin-rich pericarp (purple corn) is rising in popularity as a source of natural colorant for foods and beverages, information on color range and stabilityfactors associated with anthocyanin decorations and compositional profiles-are currently limited. Using the natural anthocyanin diversity present in a purple corn landrace, Apache Red, we generated a population with variable flavonoid profiles-flavonol-anthocyanin condensed forms (0-83%), acylated anthocyanins (2-72%), pelargonidin-derived anthocyanins (5-99%), and C-glycosyl flavone co-pigments up to 1904 µg/g-all of which contributed in part to the absorbance profile, used here as a proxy for hue. This variability offers targets of selection for breeders looking to expand both stability and the available range of colors that can be sourced from purple corn. With genotyping-by-sequencing of this population we mapped these anthocyanin profile traits. Major QTL for anthocyanin type were found near loci previously identified only in aleurone-pigmented maize varieties [Purple aleurone1 (Pr1) and Anthocyanin acyltransferase1 (Aat1)]. A QTL near P1 (Pericarp color1) was found for both flavone content and flavanol-anthocyanin condensed forms. A significant QTL associated with peonidin-derived anthocyanins near a candidate S-adenosylmethionine-dependent methyltransferase was also identified, warranting further investigation. This population represents the most anthocyanin diverse pericarp-pigmented maize variety characterized to date. Moreover, the candidates identified here will serve as branching points for future research studying the genetic and molecular processes determining anthocyanin profile in pericarp.

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Studying the evolution of anthocyanin-derived pigments in a typical red wine of Southern Italy to assess its resistance to aging

Cited by 38 publications

References 37 publications

Stepwise linear discriminant analysis to differentiate Spanish red wines by their Protected Designation of Origin or category using physico-chemical parameters

Stepwise linear discriminant analysis to differentiate Spanish red wines by their Protected Designation of Origin or category using physico-chemical parameters

Polyphenolic profile and stilbene content of Albanian “Kallmet” monovarietal wine

Linking Anthocyanin Diversity, Hue, And Genetics In Purple Corn

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