The Influence of Prefermentative Addition of Gallic Acid on the Phenolic Composition and Chromatic Characteristics of Cabernet Sauvignon Wines

Liu, Yue; Zhang, Bo; He, Fei; Duan, Chang‐Qing; Shi, Ying

doi:10.1111/1750-3841.13340

Cited by 18 publications

(5 citation statements)

References 49 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Liu and others () added gallic acid (300 mg/kg high‐purity food‐grade) to a grape juice mixture before the alcoholic wine fermentation and the result was a more intense color (more darkness, redness, yellowness, and saturation), higher anthocyanin concentration, and superior contribution of anthocyanin to wine color during vinification. However, no results were presented regarding the effect of gallic acid on the color stability of wine during aging.…”

Section: Food Compounds and Their Capacity To Stabilize Natural Pigmentsmentioning

confidence: 99%

Natural Pigments: Stabilization Methods of Anthocyanins for Food Applications

Cortez

Luna‐Vital

Margulis

et al. 2016

Comp Rev Food Sci Food Safe

407

214

View full text Add to dashboard Cite

The production of natural food pigments continues to grow worldwide. The global market is expected to grow at a compound annual growth rate of 6.22%, by revenue, over the period 2015 to 2019. Pigments such as anthocyanins, carotenoids, betalains, and chlorophylls have been used to color foods. However, there are challenges related to color losses during food processing, storage, and commercialization due to a low stability of natural pigments compared to synthetic colorants. This review summarizes the most recent studies and patents aimed at enhancing anthocyanin stability in food systems. The stabilizing methods include additions of copigment compounds, such as polymers, phenolic compounds, and metals. In addition, the exclusion of O 2 during processing and storage, hard-panned candy coating methods for blue, green, and brown colors, and various encapsulation techniques were considered. Combining strategies and evaluating new materials capable of stabilizing anthocyanins will enhance their potential for use as value-added natural food pigments.

show abstract

Section: Food Compounds and Their Capacity To Stabilize Natural Pigmentsmentioning

confidence: 99%

Natural Pigments: Stabilization Methods of Anthocyanins for Food Applications

Cortez

Luna‐Vital

Margulis

et al. 2016

Comp Rev Food Sci Food Safe

407

214

View full text Add to dashboard Cite

show abstract

“…On the other hand, high-weight flavanols, flavonols, and phenolic acids are extracted during post-fermentative maceration in an alcoholic solution [ 12 , 13 ]. A long maceration period is sometimes used to extract more of this phenolic compound [ 14 ]. During the maceration step of the red wine making process, condensed tannins are extracted from the grape skins and seeds [ 15 , 16 ].…”

Section: Introductionmentioning

confidence: 99%

Evolution of the Crown Procyanidins’ Tetramer during Winemaking and Aging of Red Wine

Jouin

Zeng

Canosa

et al. 2022

Foods

View full text Add to dashboard Cite

Condensed tannins play a major role in the quality of red wine. After grape extraction, they quickly evolve thanks to different oxidation mechanisms. Recently, NMR identified a new sub class of condensed tannins, named crown procyanidins, in red wine. The crown procyanidins’ tetramer exhibits a macrocyclic structure composed of four (-)-epicatechin with an unusual cavity in the center of the molecule. These new tannins exposed a higher polarity than the linear tannins. In this work, the evolution kinetics of these crown procyanidins during the winemaking process and after aging of red wine in bottles were studied. Samples’ quantification was analyzed by UPLC-UV-Q-TOF. The concentration of cyclic and non-cyclic procyanidins was compared. During the winemaking process, crown procyanidins are mainly extracted at the beginning of the alcoholic fermentation and they remain stable until the end of the winemaking process. The high polarity and solubility of this new molecule in water was confirmed. During the aging of red wine in bottles, crown procyanidins’ concentrations are stable, whereas the non-cyclic tannins decrease dramatically. Finally, a strong oxygenation experiment confirmed the crown procyanidins’ resistance to oxidation and unique skills.

show abstract

“…Over the course of time (after 12M), this difference became insignificant when compared to 24°Brix. Gallic acid is indirectly related to wine colour and polymeric pigment formation (Liu et al, 2016). The increase, observed in all our wines, may be due to the dissociation of certain compounds.…”

Section: Individual Phenolic Compounds Of 2015 Winesmentioning

confidence: 60%

“…The increase, observed in all our wines, may be due to the dissociation of certain compounds. It is known that gallic acid can be found as the galloyl unit from galloylated proanthocyanidins, but it can also act as a cofactor in the wine (Boulton, 2001;Liu et al, 2016). Firstly, the liberation of gallic acid could come from the breakdown or hydrolysis of galloylated proanthocyanidins.…”

Section: Individual Phenolic Compounds Of 2015 Winesmentioning

confidence: 99%

Phenolic and Sensorial Evolution during Bottle Ageing of South African Shiraz Wines with Different Initial Phenolic Profiles

Garrido-Bañuelos

Buica

Toit

2020

SAJEV

View full text Add to dashboard Cite

The aim of this research was to evaluate the colour and phenolic evolution of Shiraz red wines made from the same vineyard, but with different initial phenolic profiles. Several vineyard-related variables were initially evaluated in a first vintage (2014), but grape ripeness was shown to be the most determining factor on most of the phenolics and the taste and mouthfeel of the wines. In the second vintage (2015), wines made from four different ripeness levels were aged up to 18 months and periodically analysed during this period. The results show how Shiraz wines with different initial phenolic profiles might develop differently over time during bottle ageing. In the second vintage, some of the colour and phenolic parameters of the wines were similar after completing the alcoholic fermentation (AF). However, these small differences between the wines became more noticeable over time, especially when comparing the wines made from the highest sugar level with the rest. These differences were especially noticeable in the polymeric fraction (polymeric phenols and polymeric pigments), with a larger number of polymeric forms found in the wines made from the ripest berries, and subsequently a larger formation of polymeric pigments. Differences in the wines' phenolic composition, and the differences in the alcohol content of the wines, also influenced the taste and mouthfeel evaluation of the wines, and these were maintained over time.

show abstract

The Influence of Prefermentative Addition of Gallic Acid on the Phenolic Composition and Chromatic Characteristics of Cabernet Sauvignon Wines

Cited by 18 publications

References 49 publications

Natural Pigments: Stabilization Methods of Anthocyanins for Food Applications

Natural Pigments: Stabilization Methods of Anthocyanins for Food Applications

Evolution of the Crown Procyanidins’ Tetramer during Winemaking and Aging of Red Wine

Phenolic and Sensorial Evolution during Bottle Ageing of South African Shiraz Wines with Different Initial Phenolic Profiles

Contact Info

Product

Resources

About