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oai:gredos.usal.es:10366/1618042025-04-30T19:49:31Zcom_10366_4182com_10366_4055com_10366_3946com_10366_3823col_10366_4183

Alcalde-Eon, Cristina Pérez-Mestre, Claudia Ferreras-Charro, Rebeca Rivero, Francisco J. Heredia, Francisco J. Escribano-Bailón, María Teresa 2025-01-15T09:29:14Z 2025-01-15T09:29:14Z 2019-04 Alcalde-Eon, C., Pérez-Mestre, C., Ferreras-Charro, R., Rivero, F. J., Heredia, F. J., & Escribano-Bailón, M. T. (2019). Addition of Mannoproteins and/or Seeds during Winemaking and Their Effects on Pigment Composition and Color Stability. Journal of Agricultural and Food Chemistry, 67(14), 4031–4042. 0021-8561 http://hdl.handle.net/10366/161804 10.1021/acs.jafc.8b06922 1520-5118 [EN] The increase of temperature can cause a decoupling of sugar and anthocyanin accumulation in grapes, leading to wines poor in color. Different enological techniques are nowadays under study to overcome this problem. Among them, the present study has evaluated the color and pigment composition modifications caused by the addition during Syrah winemaking of either Pedro Ximénez seeds (intended to increase chemical stability) or/and two different mannoproteins (color-protective and astringency-modulator) to increase colloidal stability. Color and pigment composition modifications were assessed from CIELAB color parameters and from HPLC-DAD-MSn results before and after cold-treatment (used to force colloidal instability). Both, the addition of seeds and mannoproteins increased color stability against cold and, additionally, against SO2 bleaching in the case of mannoproteins. However, the initial pigment composition and color of the samples was differently affected by these additions, being clearly affected (ΔE*ab>3) in the cases of seeds and with the astringency-modulator mannoprotein and hardly modified with the other one. MINECO (Proyecto ref. AGL2017-84793-C2-1-R co-financiado por FEDER) Journal of Agricultural and Food Chemistry eng ACS Publications Attribution-NonCommercial-NoDerivatives 4.0 Internacional http://creativecommons.org/licenses/by-nc-nd/4.0/ info:eu-repo/semantics/openAccess Vitis vinifera L. Syrah Pedro Ximénez seeds mannoproteins CIELAB HPLC-DAD-MSn anthocyanins SO2 bleaching colloidal stability 2209.03 Colorimetría 2301.03 Análisis Cromatográfico 2304.22 Estabilidad de las Macromoléculas 2301.10 Espectroscopia de Masas 3309.29 Vino 2302.90-2 Pigmentos Addition of Mannoproteins and/or Seeds during Winemaking and Their Effects on Pigment Composition and Color Stability info:eu-repo/semantics/article info:eu-repo/semantics/acceptedVersion https://doi.org/10.1021/acs.jafc.8b06922 AGL2017-84793-C2-1-R interreg España-Portugal Proyecto ref. 0377_IBERPHENOL_6_E Journal of Agricultural and Food Chemistry 67 14 4031 4042