Color Stabilization of Red Wines. A Chemical and Colloidal Approach

Alcalde-Eon, Cristina; García‐Estévez, Ignacio; Puente, Víctor; Rivas-Gonzalo, Julián C.; Escribano-Bailón, M. Teresa

doi:10.1021/jf4055825

Cited by 46 publications

(46 citation statements)

References 39 publications

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“…Indeed, the polyphenolic extract is composed of various classes of phenolic compounds (anthocyanins, phenolics acids, flavonols, etc. ) that co‐elute under UHPLC separation conditions. To limit this co‐elution phenomenon, it is necessary to separate the tannins before the UV analysis is done.…”

Section: Resultsmentioning

confidence: 99%

“…Due to the high structural diversity of condensed tannins and the relatively low concentration of some of their constituents, analyses of such polymers can be quite challenging, especially for wines, as the chemical structure of tannins directly impacts their organoleptic properties such as astringency, bitterness, color, and colloidal stability …”

Section: Introductionmentioning

confidence: 99%

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The use of extracted‐ion chromatograms to quantify the composition of condensed tannin subunits

Giribaldi

Besson

Suc

et al. 2020

Rapid Comm Mass Spectrometry

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Rationale The analysis of tannins is currently usually done by liquid chromatography after the chemical depolymerization of tannins. However, one of the main limitations of this method is the difficulty in specifically detecting each constitutive tannin monomer in a complex matrix, as numerous compounds co‐elute with the monomers, thereby compromising the analysis. Methods The depolymerization of tannins under acidic conditions and in the presence of thioglycolic acid releases the various constitutive monomers, either as terminal units or as extension units. The tannin subunits were then quantified using extracted‐ion chromatogram (EIC) mass spectrometry, which required the determination of the ionization efficiency of the monomers. Thus, we used AgBF4‐assisted coupling for the hemisynthesis of the noncommercial epicatechin gallate dimer. Results The EIC showed that the derivatives of the extension units were twice as ionized as the terminal units. Unlike the UV chromatograms, this new EIC‐based method is more specific and accurate because it is not impacted by the co‐elution phenomenon. This result, when added to the linearity obtained on a large range of the calibration curves, allowed for quantification of tannin subunits from EIC in complex mixtures with less pretreatment of the samples. Conclusions Due to its specificity and sensitivity, this EIC‐based method represents a significant step toward improving the quantification of the tannin composition of samples. The results of this study should allow the oxidation markers to be quantified more accurately and taken into account, thereby providing a better indication of the actual tannin composition.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

The use of extracted‐ion chromatograms to quantify the composition of condensed tannin subunits

Giribaldi

Besson

Suc

et al. 2020

Rapid Comm Mass Spectrometry

View full text Add to dashboard Cite

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“…Tannins have been reported to stabilize anthocyanins by synthesis of other anthocyanin‐derived pigments with higher stability (Alcalde‐Eon, Garcia‐Estevez, Puente, Rivas‐Gonzalo, & Escribano‐Baion, ). Tannin concentrations among different steeping treatments revealed a pattern similar to those of polyphenol concentrations.…”

Section: Resultsmentioning

confidence: 99%

“…However, the mean flavonoid concentration in pericarp extracted with formic acid was 23.0 ± 0.5 mg rutin equivalent/g dry pericarp, which was almost 100% greater than all other steeping treatments ( Figure 5). Tannins have been reported to stabilize anthocyanins by synthesis of other anthocyanin-derived pigments with higher stability (Alcalde-Eon, Garcia-Estevez, Puente, Rivas-Gonzalo, & Escribano-Baion, 2014). Tannin concentrations among different steeping treatments revealed a pattern similar to those of polyphenol concentrations.…”

Section: Polyphenol Flavonoid and Tannin Concentrations In Steepimentioning

confidence: 85%

Effect of sulfur dioxide and lactic acid in steeping water on the extraction of anthocyanins and bioactives from purple corn pericarp

Mejía

Somavat

2019

Cereal Chem

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Background and objectives Purple corn can be an economical source of anthocyanins, a natural alternate to synthetic FD&C Red 40 dye in foods. The effects of steeping purple corn pericarp in wet milling chemicals, namely sodium metabisulfite and lactic acid, and milling on the extraction of anthocyanins, polyphenols, flavonoids, and tannins were studied. Findings Steeping water with 2,000 ppm SO2 contained total monomeric anthocyanins (TA) equivalent of 20.5 ± 1.5 mg cyanidin‐3‐O‐glucoside (C3G)/g pericarp, higher than using only water (7.1 ± 0.6 mg C3G/g pericarp). In the treatment with SO2 and 5,000 ppm lactic acid, TA concentration was 22.9 ± 0.2 mg C3G/g pericarp. This was due to increased extraction of C3G and condensed forms of anthocyanins. Polyphenols and tannins were higher in SO2 treatments while flavonoid concentration was not different. Chroma was positively correlated with anthocyanins (r = 0.999) and tannins (r = 0.994). Ball milled pericarp fractions yielded the highest amount of anthocyanins. Conclusions Anthocyanin recovery from purple corn pericarp can be significantly increased using a milling step prior to SO2‐based extraction. Significance and novelty A novel method for increasing anthocyanin yields from purple corn is proposed.

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“…Otras, proponen el uso de agregados externos (taninos o manoproteinas entre otros) para estabilizar el color [7,8].…”

Section: Introductionunclassified

Evaluación de la composición y calidad del color de vinos tintos Tannat elaborados por maceración pre-fermentativa en caliente

Piccardo¹,

Favre²,

Pascual

et al. 2019

BIO Web Conf.

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Durante la vendimia 2016 se elaboraron vinos tintos Tannat por maceración pre-fermentativa en caliente (una hora de calentamiento a 60–70 ∘C seguido de una maceración fermentativa de 7 días) y maceración tradicional (maceración fermentativa de 7 días) con el objetivo de evaluar su concentración en compuestos fenólicos y color durante la conservación. Las vinificaciones se realizaron por triplicado en recipientes de 10 litros de capacidad. Se determinó la composición básica del vino, color, concentración de fenoles totales, antocianos, catequinas, proantocianidinas y los índices de ionización, copigmentados y PVPP. Los vinos con maceración pre-fermentativa en caliente presentaron mayor concentración de antocianos y taninos, mayor porcentaje de antocianos ionizados, co-pigmentados y condensados. Adicionalmente, presentaron mayor proporcion de delfinidina, petunidina y peonidina al descube. El calentamiento degrada las enzimas polifenoloxidasas por lo que estas formas antociánicas pudieron haber sido preservadas de la oxidación. Las concentraciones de las diferentes formas antociánicas disminuyeron durante la conservación de los vinos de ambos tratamientos, sin observarse diferencias en el perfil antocianico después de dos años. Los vinos elaborados por maceración pre-fermentativa en caliente presentaron mayor intensidad colorante durante todo el período de evaluación sugiriendo una mayor estabilidad del color.

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Color Stabilization of Red Wines. A Chemical and Colloidal Approach

Cited by 46 publications

References 39 publications

The use of extracted‐ion chromatograms to quantify the composition of condensed tannin subunits

The use of extracted‐ion chromatograms to quantify the composition of condensed tannin subunits

Effect of sulfur dioxide and lactic acid in steeping water on the extraction of anthocyanins and bioactives from purple corn pericarp

Evaluación de la composición y calidad del color de vinos tintos Tannat elaborados por maceración pre-fermentativa en caliente

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