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dc.contributor.authorAlcalde Eon, Cristina 
dc.contributor.authorGarcía Estévez, Ignacio 
dc.contributor.authorPuente, Víctor
dc.contributor.authorRivas Gonzalo, Julián C.
dc.contributor.authorEscribano Bailón, María Teresa 
dc.date.accessioned2018-05-08T08:14:55Z
dc.date.available2018-05-08T08:14:55Z
dc.date.issued2014-03
dc.identifier.citationAlcalde-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. 6984-6994es_ES
dc.identifier.issn0021-8561
dc.identifier.issn1520-5118
dc.identifier.urihttp://hdl.handle.net/10366/137255
dc.descriptionEste artículo es parte del International Workshop on Anthocyanins (IWA2013)es_ES
dc.description.abstract[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.es_ES
dc.format.mimetypeapplication/pdf
dc.language.isoenges_ES
dc.publisherAmerican Chemical Society (ACS) (Washington, Estados Unidos)es_ES
dc.rightsAttribution-NonCommercial-NoDerivs 4.0 International
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectPhysical chemistryes_ES
dc.subjectRed winees_ES
dc.subjectAnthocyaninses_ES
dc.subjectAnthocyanin-derived pigmentses_ES
dc.subjectA-type vitisinses_ES
dc.subjectEnological tannines_ES
dc.subjectMannoproteinses_ES
dc.subjectColloidal stabilizationes_ES
dc.titleColor Stabilization of Red Wines. A Chemical and Colloidal Approaches_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.relation.publishversionhttps://pubs.acs.org/doi/10.1021/jf4055825
dc.identifier.doi10.1021/jf4055825
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses_ES


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Attribution-NonCommercial-NoDerivs 4.0 International
Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 4.0 International