Color Stabilization of Red Wines. A Chemical and Colloidal Approach
Fecha de publicación
American Chemical Society (ACS) (Washington, Estados Unidos)
Alcalde-Eon, C., García-Estévez, I., Puente, V., Rivas-Gonzalo, J.C., Escribano-Bailón, M.T. (2014). Color Stabilization of Red Wines. A Chemical and Colloidal Approach. Journal of Agricultural and Food Chemistry, 62 (29), pp. 6984-6994
[EN]The effects of cold treatment and time on CIELAB color parameters and on anthocyanin and anthocyanin-derived pigments composition have been evaluated as has been the effectiveness of either an enological tannin or a mannoprotein (M) on their stabilization. With respect to color, hue (hab) was increased in the wines treated with both enological products. Furthermore, the color changes induced by cold treatment were lessened by the addition of these two enological products, although the protective effect was higher for the wines treated with M. The pigment analysis revealed higher percentages of anthocyanin-derived pigments in tannin and M-treated samples (in both cold treated and not) in relation to control ones. The addition of the enological tannin may favor the synthesis of anthocyanin-derived pigments, which are chemically more stable than native anthocyanins, whereas M seems to stabilize anthocyanin-derived pigments from a colloidal point of view, avoiding their aggregation and further precipitation.
Este artículo es parte del International Workshop on Anthocyanins (IWA2013)
Versión del editor