A new class of wine pigments generated by reaction between pyruvic acid and grape anthocyanins

Fulcrand, Hélène; Benabdeljalil, Carime; Rigaud, Jacques; Cheynier, Véronique; Moutounet, Michel

doi:10.1016/s0031-9422(97)00772-3

Cited by 426 publications

(330 citation statements)

References 18 publications

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“…After condensation, hydroxyl moieties may be less available for reaction with free radical species due to steric hindrance (Yoshida et al, 1989). A large number of compounds, formed as products of condensation reactions, have been elucidated (Jurd, 1967;Fulcrand et al, 1997;Fulcrand et al, 1998;Remy et al, 2000). Other reactions in red wines during ageing include self-dissociation of procyanidin dimers yielding monomers and trimers (Haslam, 1980).…”

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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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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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“…In addition to these anthocyanins, the alternative wines contained pyranoanthocyanin compounds and adducts of malvidin-3-glucoside and (epi)catechin bonded by a methylmethyne bridge. Although all were found at very low concentrations (less than 1 mg/L in most cases), their presence in sweet red wines is interesting, since they protect them from pH changes and decolourisation by SO 2 (Fulcrand et al, 1998;Escribano-Bailon et al, 2001;He et al, 2010). Furthermore, these compounds increase the temporal colour stability (Bakker et al, 1993).…”

Section: Figurementioning

confidence: 99%

Quality Improvement in Sweet Red Wines Through an Alternative Grape-Drying System

Márquez

Serratosa

Mérida

2016

SAJEV

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A sensorial analysis was undertaken and the colour parameters and phenolic profile were measured for two types of Andalusian sweet red wines. Two wines types were studied, i.e. commercial and alternative wines elaborated with musts from grapes obtained by traditional sun drying and by chamber drying under controlled temperatures respectively. Results show that the alternative wines obtained in this study were analytically closer to typical red wines in their lower concentration of browning compounds, a high contribution of red and blue colour, and hence having a more suitable hue than the traditional sweet wines. Furthermore, the alternative wines were the richest in monomeric anthocyanins, flavan-3-ols and flavonols, which give these wines their antioxidant properties. Their sensorial characteristics were accepted by consumers, which means that the alternative grape-drying system improves the quality of sweet red wines relative to those obtained by the traditional method.

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“…After a few days of fermentation, anthocyanins reach a maximum level followed by a decrease of their concentration as a result of precipitation with tartaric salts in a form of colloidal material, adsorption on yeast cell walls, or elimination during ltration and ning. Anthocyanin pigments extracted from the grapes give the color of the young wines, but during the winemaking and aging of wine, anthocyanins may be modied to create stable, C4-substituted pigments through reactions involving pyruvic acid (Bakker et al 1997;Fulcrand et al 1998) and vinyl phenol derivatives (Fulcrand et al 1996). A number of oligomeric pigments resulting from a condensation reaction involving acetaldehyde and from direct reactions of anthocyanins with avanols have also been described (Somers 1971;Fulcrand et al 1996;Berg and Akiyoshi 1975;Bakker and Timberlake 1986).…”

Section: Anthocyaninsmentioning

confidence: 99%

Phytochemical Bioactives in Berries

Tokuşoğlu¹,

Stoner²

2011

Fruit and Cereal Bioactives

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A new class of wine pigments generated by reaction between pyruvic acid and grape anthocyanins

Cited by 426 publications

References 18 publications

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

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

Quality Improvement in Sweet Red Wines Through an Alternative Grape-Drying System

Phytochemical Bioactives in Berries

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