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Titolo
Color Stabilization of Red Wines. A Chemical and Colloidal Approach
Autor(es)
Soggetto
Physical chemistry
Red wine
Anthocyanins
Anthocyanin-derived pigments
A-type vitisins
Enological tannin
Mannoproteins
Colloidal stabilization
Fecha de publicación
2014-03
Editore
American Chemical Society (ACS) (Washington, Estados Unidos)
Citación
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
Resumen
[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.
Descrizione
Este artículo es parte del International Workshop on Anthocyanins (IWA2013)
URI
ISSN
0021-8561
DOI
10.1021/jf4055825
Versión del editor
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