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Título
Evaluation of dihydroquercetin-3-O-glucoside from Malbec grapes as copigment of malvidin-3-O-glucoside
Autor(es)
Materia
Chemical compounds
Copigmentation
Dihydroflavonols
Anthocyanins
Color
Malbec
Fecha de publicación
2015
Citación
Fanzone, M., González-Manzano, S., Pérez-Alonso, J., Escribano-Bailón, M. T., Jofré, V., Assof, M., & Santos-Buelga, C. (2015). Evaluation of dihydroquercetin-3-O-glucoside from Malbec grapes as copigment of malvidin-3-O-glucoside. Food chemistry, 175, 166-173.
Resumen
[EN] Malbec is a wine grape variety of great phenolic potential characterized for its high levels of anthocyanins
and dihydroflavonols. To evaluate the possible implication of dihydroflavonols in the expression of red
wine color through reactions of copigmentation or condensation, assays were carried out in wine model
systems with different malvidin-3-O-glucoside:dihydroquercetin-3-O-glucoside molar ratios. The
addition of increasing levels of dihydroquercetin-3-O-glucoside to a constant malvidin-3-O-glucoside
concentration resulted in a hyperchromic effect associated with a darkening of the anthocyanin solutions,
greater quantity of color and visual saturation, perceptible to the human eye. Copigmentation and
thermodynamic measurements showed that dihydroquercetin-3-O-glucoside can act as an anthocyanin
copigment, similar to other usual wine components like flavanols or phenolic acids, although apparently
less efficient than flavonols. The high levels of dihydroflavonols existing in Malbec wines in relation to
other non-anthocyanin phenolics should make this family of compounds particularly important to
explain the color expression in Malbec young red wines.
URI
ISSN
0308-8146
DOI
10.1016/j.foodchem.2014.11.123
Versión del editor
Colecciones
- GIP. Artículos [86]