The effect of temperature, pH, and ionic strength on color stability of red wine

Czibulya, Zsuzsanna; Horváth, Ibolya; Kollár, László; Nikfardjam, Martin Pour; Kunsági‐Máté, Sándor

doi:10.1016/j.tet.2015.01.036

Cited by 17 publications

(8 citation statements)

References 33 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…It should be noted that wine color is affected by many factors, such as copigment, pH, SO 2 , and metal ions (Castañeda‐Ovando and others ; Czibulya and others ). The copigmentation has a hyperchromic effect on red wine color via inter‐ or intramolecular interactions.…”

Section: Resultsmentioning

confidence: 99%

Contribution of Monomeric Anthocyanins to the Color of Young Red Wine: Statistical and Experimental Approaches

Han

2015

Journal of Food Science

View full text Add to dashboard Cite

Monomeric anthocyanin contributions to young red wine color were investigated using partial least square regression (PLSR) and aqueous alcohol solutions in this study. Results showed that the correlation between the anthocyanin concentration and the solution color fitted in a quadratic regression rather than linear or cubic regression. Malvidin-3-O-glucoside was estimated to show the highest contribution to young red wine color according to its concentration in wine, whereas peonidin-3-O-glucoside in its concentration contributed the least. The PLSR suggested that delphinidin-3-O-glucoside and peonidin-3-O-glucoside under the same concentration resulted in a stronger color of young red wine compared with malvidin-3-O-glucoside. These estimates were further confirmed by their color in aqueous alcohol solutions. These results suggested that delphinidin-3-O-glucoside and peonidin-3-O-glucoside were primary anthocyanins to enhance young red wine color by increasing their concentrations. This study could provide an alternative approach to improve young red wine color by adjusting anthocyanin composition and concentration.

show abstract

Section: Resultsmentioning

confidence: 99%

Contribution of Monomeric Anthocyanins to the Color of Young Red Wine: Statistical and Experimental Approaches

Han

2015

Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…As reported previously, phenolic substances serve as main color materials in red wine. One reason for fading the color of red wine may be due to inhibition of the polymerization and agglutination of pigment substances by Na 2 SO 3 (Czibulya et al, 2015). The opposite effect of Na 2 SO 3 was reported after addition of tartaric acid and glucose which could obviously intensify the WC, CD, BI, %Rd, and %Bl with decrease of CH and %Ye.…”

Section: Effect Of Addition Of Non-volatile Compounds and Their Dose mentioning

confidence: 99%

Effect of sodium sulfite, tartaric acid, tannin, and glucose on rheological properties, release of aroma compounds, and color characteristics of red wine

Wang

et al. 2018

Food Sci Biotechnol

View full text Add to dashboard Cite

In this study, we evaluated the effect of addition of non-volatile compounds (sodium sulfite, tartaric acid, tannin, and glucose) on the rheological properties, release of aroma compounds, and color of the red wine. While determining the rheological properties of the supplemented samples, non-Newtonian fluidic and shear-thinning behavior of samples was noticed. The viscosity of these samples was found in negative correlation with the dose of addition of various non-volatile substances. The aroma profile of red wine after additions showed the change in the release of the nine key aroma compounds. Among them ethyl hexanoate, phenylethyl alcohol, octanoic acid, diethyl succinate, and ethyl octanoate were profoundly increased. Further, the color of red wines was improved in the presence of tartaric acid and tannin. Overall, supplementation of various substances during storage period of three different wines could enormously affect the sensory characteristics in a dose dependent manner.

show abstract

“…The colour intensity reflects the pigment content of a wine. The colour hue indicates the degree of maturity of a wine; in other words, it reflects the tendency of the wine colour to change to yellow (Czibulya et al, 2015). The colour intensities in the chaptalised red wine and the freeze-concentrated red wine were 0.219 and 0.266, respectively.…”

Section: Colour Intensity and Colour Hue In Red Winesmentioning

confidence: 99%

Effect of Suspension Freeze-concentration Technology on the Quality of Wine

Zhang

Sun

Sheng

et al. 2016

SAJEV

View full text Add to dashboard Cite

One of the factors that inhibits the development of the Chinese wine industry is that the sugar content of the grape feedstock is insufficient. In order to produce wine with better qualities using these materials, concentrating the grape juice could be a good alternative to adding sugars. In this study, suspension freezeconcentration technology was applied to concentrating grape juice with a low sugar content. The freezeconcentrated grape juice was made into red and white wines separately. In the control group, red and white wines were made from chaptalized (sugar-enriched) grape juice. The physical and chemical indexes, sensory evaluation results and polyphenolic content of the wine were analysed to evaluate the practicality of applying the freeze-concentration technology in the wine industry. The results show that, after removing ice every 30 min for approximately 14 h with a -18°C coolant, grape juice with an initial sugar content of 14°Brix reached 23°Brix. Both the red wines and white wines made from freeze-concentrated grape juice were of a higher quality than the wines made from chaptalised grape juice. Moreover, the phenolic content was concentrated, which may provide health benefits. Thus, suspension freeze-concentration technology is a promising alternative to traditional chaptalisation technology.

show abstract

The effect of temperature, pH, and ionic strength on color stability of red wine

Cited by 17 publications

References 33 publications

Contribution of Monomeric Anthocyanins to the Color of Young Red Wine: Statistical and Experimental Approaches

Contribution of Monomeric Anthocyanins to the Color of Young Red Wine: Statistical and Experimental Approaches

Effect of sodium sulfite, tartaric acid, tannin, and glucose on rheological properties, release of aroma compounds, and color characteristics of red wine

Effect of Suspension Freeze-concentration Technology on the Quality of Wine

Contact Info

Product

Resources

About