The polymeric nature of wine pigments

Somers, T. C.

doi:10.1016/s0031-9422(00)97215-7

Cited by 518 publications

(423 citation statements)

References 12 publications

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“…An increase in the mean degree of polymerisation (mDP) could have led to the observed decrease in monomeric flavanols after the addition of oxygen (Llaudy et al, 2006), specifically the formation of larger polymers that are favoured by the addition of oxygen (Somers, 1971;Nikfardjam & Dykes, 2002). However, the increase in flavanol concentrations after MLF could be due to the cleavage of polymers and the resulting release of monomers .…”

Section: Discussionmentioning

confidence: 99%

Monitoring the Effect of Micro-oxygenation before Malolactic Fermentation on South African Pinotage Red Wine with Different Colour and Phenolic Analyses

Geldenhuys¹,

Oberholster

Toit

2016

SAJEV

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The use of micro-oxygenation and its effect on the quality of the red wine varietal, Pinotage, is largely unknown. The influence of adding different oxygen dosages before malolactic fermentation on the phenolic composition and colour stabilisation of wine made from Pinotage was studied, and the suitability of certain spectrophotometric and RP-HPLC analyses to determine these changes were assessed in tanks of commercial lengths. Total oxygen dosages of 0 mg/L, 16 mg/L and 32 mg/L were applied, after which the wines underwent malolactic fermentation and maturation in the same tanks for two additional months. Decreases in anthocyanin concentration showed a strong inversely proportional correlation with increasing polymeric pigment concentration. This suggests that the addition of oxygen contributed to the early stabilisation of wine colour in Pinotage red wine. Overall, tannin concentrations were not significantly influenced by the oxygen treatments, although lower levels were observed in wines treated with oxygen. An important finding of the study was that there appeared to be little difference in the colour and phenolic composition of the wines between the 16 mg/L and 32 mg/L oxygen treatments. Good correlations were found between certain spectrophotometric techniques and the RP-HPLC analysis used to study changes induced by micro-oxygenation (total anthocyanins, total phenols). The colour and phenolic composition of Pinotage wine can be influenced before malolactic fermentation by micro-oxygenation. Some spectrophotometric phenolic analyses showed the same tendencies as observed with RP-HPLC (anthocyanins, monomeric flavan-3-ols, tannins), indicating their suitability to follow phenolic and colour changes induced by micro-oxygenation in Pinotage red wine.

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Section: Discussionmentioning

confidence: 99%

Monitoring the Effect of Micro-oxygenation before Malolactic Fermentation on South African Pinotage Red Wine with Different Colour and Phenolic Analyses

Geldenhuys¹,

Oberholster

Toit

2016

SAJEV

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“…A spectrophotometric method was used to estimate the total anthocyanin concentration (TACY), expressed as absorbance per mL, according to the method of Fuleki and Francis 7 . Total colour density (TCD) was determined by the method of Somers 24 . Absorbance was measured at 420 nm, 520 nm and 700 nm on a spectrophotometer (Spectronic 20, Bausch & Lomb, Belgium) using a 10 mm cell.…”

Section: Methodsmentioning

confidence: 99%

Characteristics of Coloured Wine Produced from Roselle (Hibiscus sabdariffa) Calyx Extract

Alobo¹,

Offonry

2009

Journal of the Institute of Brewing

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J. Inst. Brew. 115(2), 91-94, 2009Wine was produced from roselle (Hibiscus sabdariffa) calyx extract using strains of Saccharomyces cerevisiae and subjected to physico-chemical analyses using standard analytical methods. Imported commercial red wine was used as the reference for sensory evaluation. The results showed that ameliorated roselle calyx extract (must) had 4.21% protein, 0.69% titratable acidity, and 21°Brix total soluble solids. The roselle calyx wine had a pH value of 3.43, a titratable acidity of 0.75%, and an alcohol content of 10.8% (w/v), which were all within values for grape wine. Total anthocyanin (TACY) content and total colour density (TCD) of the wine was 22.26 abs/mL and 25.20 abs/mL, respectively. The sensory properties of the roselle wine showed no significant difference with those of the imported red wine and it appears that roselle calyx could be used to produce acceptable coloured wine.

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“…Their structures and contribution to the colour in ageing red wines were hypothesized in the late 1960s (Jurd, 1967(Jurd, , 1969Jurd & Somers, 1970;Somers, 1971). Two possible pathways were suggested for their formation:…”

Section: Introductionmentioning

confidence: 99%

Flavanol–anthocyanin condensed pigments in plant extracts

et al. 2006

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Pigments resulting from the direct condensation of anthocyanins and flavanols are usually associated with reactions taking place during processing and storage of plant-derived foods and beverages and have been particularly studied in aged red wines. In this paper, small amounts of flavanol-anthocyanin condensed pigments are found in different plant extracts. Structures are suggested for 10 such condensed pigments detected in extracts of strawberry, runner beans, purple corn and grape skins, based on their MS n fragmentation patterns, following analyses by electrospray tandem mass spectrometry. All of them correspond to dimers containing a flavan-3-ol [either (epi)afzelechin, (epi)catechin or (epi)gallocatechin] as the upper unit carbon-carbon linked to a lower anthocyanin unit consisting of different delphinidin, cyanidin, pelargonidin, peonidin or malvidin derivatives. The detection of these pigments in plant extracts may suggest that they are natural pigments and not products exclusively formed during storage and ageing of processed foods and beverages, as was previously assumed.

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The polymeric nature of wine pigments

Cited by 518 publications

References 12 publications

Monitoring the Effect of Micro-oxygenation before Malolactic Fermentation on South African Pinotage Red Wine with Different Colour and Phenolic Analyses

Monitoring the Effect of Micro-oxygenation before Malolactic Fermentation on South African Pinotage Red Wine with Different Colour and Phenolic Analyses

Characteristics of Coloured Wine Produced from Roselle (Hibiscus sabdariffa) Calyx Extract

Flavanol–anthocyanin condensed pigments in plant extracts

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