The Anthocyanins of Grapes and Wines

Ribéreau‐Gayon, Pascal

doi:10.1016/b978-0-12-472550-8.50012-3

Cited by 125 publications

(109 citation statements)

References 27 publications

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“…Anthocyanins were measured through a chemical me-thod based on their specific properties of bleaching by SO 2 , and calculated by comparison with a standardized anthocyanin solution according to reference [21]. The anthocyanins extraction yield was expressed as mg anthocyanins/g dry sample, using equation similar to Eq.3.…”

Section: Total Anthocyaninsmentioning

confidence: 99%

Polyphenol extraction from grape wastes: Solvent and pH effect

Librán¹,

Mayor²,

Garcia-Castello³

et al. 2013

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World wine industry transforms 10% -25% of raw grapes into residues, mainly represented by lees, grape marcs, seeds and stems. These byproducts are a rich source of polyphenols and therefore they can be used to produce new added value products. The aim of this work was to determine the best process conditions (treatment time, % of ethanol and pH of the solvent) during solid-liquid extraction of polyphenols from grape marcs, by analyzing the phenolic content of the extracts, namely: total polyphenol content, flavanols, flavonols, phenolic acids and anthocyanins. Antioxidant activity of the extracts was also determined. An extraction time of two hours was enough since longer times did not increase process yields. Best extraction yields were obtained for 75% ethanol solutions. Basic pH led to better yields in extracting media with low percentage of ethanol, whereas acid pH presented better extraction yields in extracting media with high percentage of ethanol. Among all the polyphenols extracted, anthocyanins were the most abundant representing over 40% of the total. In general, the best process conditions were 2 h of extraction in a 75% EtOH liquid mixture at pH = 2.

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Section: Total Anthocyaninsmentioning

confidence: 99%

Polyphenol extraction from grape wastes: Solvent and pH effect

Librán¹,

Mayor²,

Garcia-Castello³

et al. 2013

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“…Anthocyanins are pigments located in the grape skins, which are responsible for the red colouration of the berries and subsequent wines (Ribéreau-Gayon & Glories, 1986). Genetic backgrounds are determining factor for anthocyanin profile of each variety, thus the anthocyanin compositions have been used as "finger prints" for the varietal differentiation of the grapes and wines (Liang et al, 2008).…”

Section: Introdutionmentioning

confidence: 99%

Anthocyanin characteristics of wines in Vitis germplasms cultivated in southern China

Cheng

Zhou²,

RenDe

et al. 2017

Food Sci. Technol

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The anthocyanin profiles and COELAB color values of nine wines in Vitis germplasms from southern China were compared. The results showed that the anthocyanin composition of wines from one hybrid between V. vinifera and V. labrusca ('Moldova'), two V. labrusca varieties ('Conquistador' and 'Saint-Croix'), one V. quinquangularis variety ('Yeniang No.2'), one hybrid between V. quinquangularis and V. vinifera ('NW196'), one V. davidii variety ('Xiangniang No.1') and one V. rotundifolia variety ('Noble') were dominated by anthocyanidin 3,5-O-diglucosides. All these were quite different from V. vinifera wines ('Cabernet Sauvignon' and 'Marselan'), which were characterized by the monoglucoside and pyranoanthocyanins. 3' ,4' ,5'-substituted anthocyanins were dominant in the wines of all varieties, except 'Noble' wine. 'Yeniang No.2' (V. quinquangularis) had the highest acid, total anthocyanin concentration, and showed a more intense pigmentation with a higher proportion and concentration of coumaroylated anthocyanins. On the colorimetric analysis, 'Yeniang No.2' (V. quinquangularis) wine showed the most saturated red colors, followed by 'NW196' (V. quinquangularis). The detected chromatic characteristics of these wines were basically in accordance with their sensory evaluation.Keywords: anthocyanin; wine; HPLC-MS; V. germplasm; variety.Practical Application: Perfecting evaluation system of the anthocyanin characteristics of nine wines in different V. germplasm from southern China.

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“…Changes in phenolic composition of red wine occur during bottle ageing, depending on the concentration of the individual phe-7 nolic compounds present, the storage temperature, the presence of oxygen and the sulphur dioxide content (Ribereau-Gayon & Glories, 1986). Bottle ageing of red wine is the result of mostly anaerobic processes involving the copigmentation and polymerisation of anthocyanins, although some oxygen is present initially (Somers & Pocock, 1990;Dallas & Laureano, 1994).…”

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confidence: 99%

Changes in the Phenolic Composition and Antioxidant Activity of Pinotage, Cabernet Sauvignon, Chardonnay and Chenin blanc Wines During Bottle Ageing

Beer

Joubert

Gelderblom

et al. 2017

SAJEV

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The effect of bottle ageing on the antioxidant activity of Pinotage, Cabernet Sauvignon, Chardonnay and Chenin blanc wines, using the 2,2'-azino-di-(3-ethylbenzothialozine-sulphonic acid) radical cation (ABTS•+) and 2,2-diphenyl-1-picrylhydrazyl radical (DPPH 0 ) scavenging assays, was determined. Storage at 0°C, 15°C or 30°C for a period of 12 months resulted in a significant (p ~ 0.05) decrease in both the total antioxidant activity (TAAAnTs and TAAoPPH) and the total phenol content of the wines. The antioxidant potency of the total phenols of most of the wines, which is a ratio of antioxidant activity to the total phenol content, also decreased. The total anthocyanins in the red wines decreased significantly (p ~ 0.05) over 12 months except for storage at 0°C, while the flavanol content of the Pinotage, Cabernet Sauvignon and Chardonnay wines increased up to nine months storage with a subsequent decrease to 12 months. The flavonol content of all the wines decreased, while only minor changes in their hydroxycinnamate content were observed during the storage period. Understanding the complexity of these reactions may provide clues for stabilising especially red wines to preserve the antioxidant activity without losing the beneficial effects of colouring and flavour development during bottle ageing.The ability of wines and other foods to prevent free radical-mediated diseases has been investigated recently (Halliwell & Gutteridge, 1990;Davies, 1995;Leake, 1998). The possible health-promoting properties of wine are related in part to phenolic compounds and their ability to act as antioxidants (Kinsella et al., 1993). In view of the greater health awareness among the public in terms of their diet, the antioxidant content or antioxidant potential may become a factor in determining the acceptability and marketability of wine and other foodstuffs. More information is, however, needed on the effect of technological factors and storage conditions on the antioxidant parameters of wine prior to consumption. Various technological factors relating to vineyard and vinification practices (Hurtado et al., 1997;Pellegrini et al., 2000), as well as the effect of cultivar (De Beer et al., 2003), were shown to alter the phenolic content and antioxidant activity of red and white wines.Bottle ageing is important for the improvement of red wine quality (Somers & Pocock, 1990). For white wine it can contribute to quality defects such as non-enzymatic browning and over-maturation, although some white wines may derive shortterm benefit from the development of a characteristic bottle bouquet (Marais & Pool, 1980). Conflicting reports regarding the effect of ageing on the antioxidant activity of red wines have been *Corresponding author: E-mail address: joubertl@arc.agric.za published. Manzocco et al. (1998) and Okuda et al. (2002) reported a decrease in 2,2-diphenyl-1-picrylhydrazyl radical (DPPH 0 ) scavenging activity for older wines based on the scavenging rate and total radical scavenging activity, respectively. Larrauri et al. (...

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The Anthocyanins of Grapes and Wines

Cited by 125 publications

References 27 publications

Polyphenol extraction from grape wastes: Solvent and pH effect

Polyphenol extraction from grape wastes: Solvent and pH effect

Anthocyanin characteristics of wines in Vitis germplasms cultivated in southern China

Changes in the Phenolic Composition and Antioxidant Activity of Pinotage, Cabernet Sauvignon, Chardonnay and Chenin blanc Wines During Bottle Ageing

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