Article
Chemistry, Applied
Xu Zhao, Ning Zhang, Fei He, Changqing Duan
Summary: The influence of structural differences on the formation efficiency of derived pigments was investigated in red wine. Acetylation accelerated the formation of pyranoanthocyanins, but slowed down the formation of (-)-epicatechin-ethyl-anthocyanins. The condensation rate of MvDG with (-)-epicatechin was lower and pyranoanthocyanin was not generated from MvDG due to the absence of a free hydroxyl group at the C5 position.
Article
Food Science & Technology
Yanlun Ju, La Yang, Xiaofeng Yue, Yunkui Li, Rui He, Shenglin Deng, Xin Yang, Yulin Fang
Summary: The study found that wines made from spine grapes have higher anthocyanin content and good color properties, which could be beneficial to the wine industry.
FOOD SCIENCE AND HUMAN WELLNESS
(2021)
Article
Food Science & Technology
Olga Mileti, Noemi Baldino, Francesco Filice, Francesca R. Lupi, Maria Stefania Sinicropi, Domenico Gabriele
Summary: This study investigated the extraction process of waste using solvent and supercritical CO2 extraction and utilized the obtained anthocyanins for starch-based food film formulations. The addition of anthocyanins improved the structuring and mechanical properties of the films, making them suitable for applications like dipping using coverage methods. The packaging also exhibited attractiveness and pH-sensitivity.
Article
Chemistry, Multidisciplinary
Angelita Gambuti, Luigi Picariello, Martino Forino, Francesco Errichiello, Antonio Guerriero, Luigi Moio
Summary: Due to climate change, acidification is often necessary in winemaking. This study evaluated the effects of early and late acidification on wines and found that late acidification significantly affects polymerization reactions during wine aging.
APPLIED SCIENCES-BASEL
(2022)
Article
Chemistry, Applied
Elvira Manjon, Siyu Li, Montserrat Duenas, Ignacio Garcia-Estevez, Maria Teresa Escribano-Bailon
Summary: This study evaluated soluble polysaccharides obtained from white and red grape skins as potential modulators of the astringency of red wine. The results showed that polysaccharides from red grape skins significantly decreased astringency and had a greater impact on flavan-3-ols compared to polysaccharides from white grape skins.
Article
Chemistry, Applied
Yingyu Zeng, Xusheng Li, Kailan Yuan, Bo Chen, Wenbao Zhang, Chao Wang, Jianxia Sun, Hosahalli S. Ramaswamy, Weibin Bai
Summary: By reacting cyanidin-3-O-glucoside (C3G) with four hydroxycinnamic acids in a model solution, color changes and the formation of hydroxyphenyl-pyranoanthocyanins (PACNs) were monitored. High-pressure processing (HPP) significantly improved the yield and retention of total residual pigments of two specific hydroxyphenyl-PACNs during 56 days of storage.
Article
Chemistry, Applied
Elias Obreque-Slier, Belen Herrera-Bustamante, Remigio Lopez-Solis
Summary: The sensorial quality of wine grapes largely depends on the phenolic composition. Different grape varieties exhibited marked qualitative and quantitative differences in their phenolic composition, but during ripening, there was a convergence in the lower molecular weight phenolics among the varieties. This suggests that the emblematic character of wine grapes may be influenced by genetic factors and interactions with specific terroir and local cultural practices.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2021)
Article
Chemistry, Applied
Zhaoxiang Wang, Lin Zhang, Yuyu Li, Qianqian Liu, Chunlong Yuan
Summary: This study examined the anthocyanins and chromatic characteristics of 108 red wines of different ages. The results showed that the evolution pattern of cyanidin-3-O-glucoside (Cy) differed among non-acylated anthocyanins, while the pattern of malvidin-3-O-(6-O-acetyl)glucoside (Mv-ac) differed among acylated anthocyanins. Non-acylated anthocyanins, especially Cy, were found to contribute to the red-violet color. Wine age, tawny characteristics, and color density were strongly negatively correlated with anthocyanins. The study also established a prediction model using color parameters and anthocyanins to accurately predict the age of dry red wine.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2023)
Article
Food Science & Technology
Diana De Santis, Andrea Bellincontro, Roberto Forniti, Rinaldo Botondi
Summary: Treatment of red Cesanese wine grapes with ethylene can increase the content of polyphenols and anthocyanins, but prolonged exposure may lead to a loss of anthocyanins. Furthermore, the 36-hour ethylene treatment may also increase some volatile compounds.
Article
Chemistry, Applied
Xin-Ke Zhang, Xu Zhao, Shi Ying, Chang-Qing Duan
Summary: This study investigated the formation mechanism of Pinotin A in aged red wine using experimental and theoretical approaches. A three-step reaction mechanism involving reversible addition reaction, decarboxylation, and autooxidation was proposed and verified, with the autooxidation step playing a crucial role in the overall reaction.
Article
Agriculture, Multidisciplinary
Liang Chen, Emilio De Longhi, Alexandre Pons, Thierry Buffeteau, Nicolas Daugey, Pascaline Redon, Svitlana Shinkaruk, Philippe Darriet
Summary: This study investigated the empyreumatic aging bouquet of premium Bordeaux red wines using various analytical techniques. The results revealed that furan thiols, especially 2-methyltetrahydrofuran-3-thiol, were responsible for the meaty odors in the wines. The presence of trans-1a, a pleasant meaty compound, was reported for the first time. The study also observed an additive effect between trans-1a and 2-methyl-3-furanthiol, which contributed to the overall aroma.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Agronomy
Maria Ines Rouxinol, Maria Rosario Martins, Gabriela Carneiro Murta, Joao Mota Barroso, Ana Elisa Rato
Summary: This study developed predictive models using NIR spectroscopy to quantify important quality attributes in red wine grapes. The models showed high accuracy and predictive ability for soluble solids content, titratable acidity, total anthocyanins, and total tannins.
Article
Agriculture, Multidisciplinary
Xusheng Li, Kailan Yuan, Yulin Zhang, Chuqi Liu, Dongbao Cai, Jianxia Sun, Caiyong Lai, Weibin Bai
Summary: This study comprehensively evaluated the stability of carboxyl-pyrano-cyanidin-3-O-glucoside during food processing and after digestion, confirming its potential as a colorant. Carboxyl-pyrano-cyanidin-3-O-glucoside exhibited better color stability compared to its precursor, Cy-3-gluc, when subjected to pH variation. It showed high retention under thermal processing, sulfur dioxide bleaching, and ultrasonic treatment. After gut microbiota fermentation, carboxyl-pyrano-cyanidin-3-O-glucoside had a significantly higher retention rate than Cy-3-gluc. The larger molecular size posed challenges for its absorption into the bloodstream.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Chemistry, Applied
Javier Portu, Ana Rosa Gutierrez-Viguera, Lucia Gonzalez-Arenzana, Pilar Santamaria
Summary: The current study aims to investigate the color-related characteristics and monomeric phenolic composition of carbonic maceration (CM) wines. CM wines had lower phenolic content and color intensity compared to conventional winemaking (CW). CM wines showed lower contents of anthocyanins and flavonols, while the free-run CM wine had the highest concentration of flavanols and hydroxycinnamic acids, possibly due to the presence of stems during fermentation.
Article
Food Science & Technology
Fernando R. Mazarron, Ignacio Canas
Summary: This study proposes contrasted data for climate control of aging rooms based on successful cases and large amount of experimental data. The hygrothermal environment of 19 red wine aging rooms with different construction designs was monitored and statistically characterized. The results reveal great variability in the hygrothermal environment and provide valuable information for the wine sector.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)