The Influence of Iron on the Colour of Red Wines

2008 ◽  
Vol 59 (4) ◽  
Author(s):  
Aurora Alecu
Keyword(s):  
Red Wine ◽  
Degradation Process ◽  
Red Wines ◽  
Degradation Kinetic ◽  
Model Solutions

The antochians are the pigments responsible of the color of the young red wine[ 7 ]. Among the antochians, the malvidine has the most important role in the coloring of the red wines. On its stability depends to a great extent the colouring tint and the sensorial particularities of the red and rose wines coming from various vineyards [8]. In the presence of the oxygen and of the iron, the malvidine suffers a degradation process, determining the depreciation of the wines [1; 3; 5]. In this paper was studied the malvidine-3-glucoside degradation kinetic, in model solutions of synthetic wine, in the presence of different concentrations of iron, at 70o C and two values of pH characteristic for the wines (2.9 and 3.4).

scholarly journals Comparison of Three Accelerated Oxidation Tests Applied to Red Wines with Different Chemical Composition

Molecules ◽  
2021 ◽  
Vol 26 (4) ◽  
pp. 815
Author(s):  
Francesca Coppola ◽  
Luigi Picariello ◽  
Martino Forino ◽  
Luigi Moio ◽  
Angelita Gambuti
Keyword(s):  
Red Wine ◽  
Phenolic Composition ◽  
Red Wines ◽  
Initial Composition ◽  
Accelerated Oxidation ◽  
Before And After ◽  
Saturation Method ◽  
Lower Variability ◽  
Wine Oxidation ◽  
Wine Color

Background: Three accelerated oxidation tests were proposed to simulate red wine oxidation thus providing information useful to correctly manage moderate oxygen exposure of wine during aging in regard to phenolic composition and wine color. Since the results of the tests have never been compared on wines with different initial composition, the aim of this study was to find a suitable method to simulate oxidation of any still red wine. Methods: Aglianico, Barbera, Gaglioppo, Magliocco, and Nerello wines were treated with (1) three cycles of air saturation, (2) the addition of hydrogen peroxide, and (3) the addition of acetaldehyde. Changes in chromatic characteristics and phenolic composition were determined by spectrophotometric and HPLC methods. Results: Important differences in the behavior of the different wines were detected: the highest formation of polymeric pigments was observed in Barbera and Aglianico wines. In contrast, Gaglioppo and Magliocco wines showed a lower variability before and after the oxidation probably due to the lower anthocyanin/tannin ratio. Among the accelerated oxidation tests applied, no significant differences in color parameters and phenolic composition were detected in samples treated with the addition of H2O2 and the air saturation method. Conclusion: The study demonstrated that H2O2 addition is a successful tool to predict the evolution of different phenolic compounds during the air saturation treatment of wines.

scholarly journals ANTIOXIDANT PROPERTIES EVALUATION FOR DIFFERENT TYPES OF APPLE VINEGAR WITH UNALCOHOLIC RED WINE CONCENTRATES ADDITION

1970 ◽  
Vol 63 ◽  
Author(s):  
Mariana Atena Poiană ◽  
I. Gergen ◽  
Diana Moigrădean ◽  
Viorica Târu ◽  
Diana Dogaru
Keyword(s):  
Antioxidant Capacity ◽  
Gallic Acid ◽  
Total Antioxidant Capacity ◽  
Red Wine ◽  
Antioxidant Properties ◽  
Differential Method ◽  
Cabernet Sauvignon ◽  
Red Wines ◽  
Total Antioxidant ◽  
Monomeric Anthocyanins

In this paper it was obtained the apple vinegar with addition of red wines concentrates in different percents for to improve the antioxidant properties. For processing of red wine concentrates it was used the young red wines Merlot and Cabernet Sauvignon. For resulted vinegar types were analyzed total acidity, extract, total antioxidant capacity (using FRAP method), total polyphenols amount (by Folin-Ciocalteu method) and monomeric anthocyanins (using pH-differential method). Polyphenols content from vinegar with Cabernet Sauvignon concentrates addition was situated in the range 0.74-3.42 mM gallic acid/L and for vinegar with red wine Merlot concentrates addition between 0.74-2.64 mM gallic acid/L. The antioxidant capacity was presented the values between 0.45-8.18 mM Fe2+/L for apple vinegar with Cabernet Sauvignon concentrates addition and between 0.45-6.69 mM Fe2+/L for vinegar with Merlot concentrate addition. The polyphenols content and monomeric anthocyanins content of apple vinegars with red wine concentrates increase in rapport with the percent of red wines concentrates added. The values of polyphenols content and total antioxidant capacity were more with approximate 20% in the case of vinegar with Cabernet Sauvignon concentrates addition comparatively with the case of vinegar with Merlot concentrates addition.

scholarly journals Descriptor Fingerprints and Their Application to Red Wine Clustering and Discrimination

2017 ◽  
Vol 4 (1) ◽  
pp. 29-33
Author(s):  
I.P. Bangov ◽  
M. Moskovkina ◽  
B.P. Stojanov
Keyword(s):  
Clustering Algorithm ◽  
Red Wine ◽  
Test Results ◽  
Red Wines ◽  
Wine Quality ◽  
Laboratory Parameters ◽  
Analytical Test

Abstract The investigation was performed to test the potentials of the fingerprint clustering algorithm for a set of 1599 red wines in relation to some wine properties, comprised in the notion “wine quality”. We have obtained a distribution of the wines into different clusters as a result. Each cluster was composed of wine-objects with similar values of laboratory parameters and with a wine quality certificate. A correlation between the. quality of wines (a sensory taste factor) and the phisicochemical descriptors (laboratory analytical test results data) was observed and analyzed.

scholarly journals Improved Phenolic Compositions and Sensory Attributes of Red Wines by Saccharomyces cerevisiae Mutant CM8 Overproducing Cell-Wall Mannoproteins

Processes ◽  
2020 ◽  
Vol 8 (11) ◽  
pp. 1483
Author(s):  
Phoency F.-H. Lai ◽  
Po-Chun Hsu ◽  
Bo-Kang Liou ◽  
Rupesh D. Divate ◽  
Pei-Ming Wang ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Cell Wall ◽  
Red Wine ◽  
Raw Materials ◽  
Principal Component ◽  
Consumer Preference ◽  
Quality Attributes ◽  
Sensory Attributes ◽  
Red Wines ◽  
High Mannose

The objective of this study was to improve the quality attributes of red wines by Saccharomyces cerevisiae (BCRC 21685) mutant CM8 with overexpression of high-mannose mannoproteins, with respective to phenolic compositions, colorimetric parameters, and consumer sensory attributes. The CM8 was mutated by ethyl methane sulfonate and showed the ability of overproducing cell wall mannoproteins selected by killer-9 toxin-containing YPD plates. Kyoho grapes were used as raw materials. It is interesting to find that the cell wall mannoproteins isolated from CM8 mutant possessed a significantly higher mannose content in the polysaccharide fraction (81% w/w) than that did from parent strain (66% w/w). The red wines made of winter grapes and CM8 (CM8-WIN) showed significantly greater total tannins, flavonols, and anthocyanins levels, as well as higher color, higher flavor, and higher consumer preference than those by its SC counterpart (SC-WIN). The characteristics of the red wines studied were further elucidated by principal component analysis. Conclusively, using CM8 starter could effectively endow the red wine with high-quality attributes via the interactions of high-mannose mannoproteins with wine compounds.

scholarly journals Removal of 4-Ethylphenol and 4-Ethylguaiacol with Polyaniline-Based Compounds in Wine-Like Model Solutions and Red Wine

Molecules ◽  
2015 ◽  
Vol 20 (8) ◽  
pp. 14312-14325 ◽  
Author(s):  
Verónica Carrasco-Sánchez ◽  
Amalraj John ◽  
Adolfo Marican ◽  
Leonardo Santos ◽  
V. Laurie
Keyword(s):  
Red Wine ◽  
Model Solutions

scholarly journals Red wine as resveratrol protective system -

2004 ◽  
Vol 22 (SI - Chem. Reactions in Foods V) ◽  
pp. S166-S168 ◽  
Author(s):  
I. Kolouchová ◽  
P. Zámostný ◽  
Z. Bělohlav ◽  
K. Melzoch ◽  
L. Siříšťová
Keyword(s):  
Room Temperature ◽  
Red Wine ◽  
Hplc Method ◽  
Isomerization Reaction ◽  
Sample Type ◽  
Red Wines ◽  
Liquid Sample ◽  
Reverse Phase Hplc ◽  
Reverse Phase ◽  
Protective System

The study describes an isomerization of trans-resveratrol exposed to diffused daylight in dependence on temperature and character of liquid sample (type of solvent, wine …). These effects were investigated using the reverse-phase-HPLC method. Trans-resveratrol isoform was light sensitive and under daylight isomerized to cis-isoform very easily. The exposition of trans-resveratrol solution by higher temperatures did not induce isomerization reaction if that was kept in dark. The wines were analyzed immediately after opening (0 hour), and again after 48 hours and after 17 days. The concentration of resveratrol in tested red wines was stable at 4°C, under room temperature the total amount of resveratrol in all cases increased.

scholarly journals Erratum: Carrasco-Sánchez, V.; et al. Removal of 4-Ethylphenol and 4-Ethylguaiacol with Polyaniline-Based Compounds in Wine-Like Model Solutions and Red Wine. Molecules 2015, 20(8), 14312–14325

Molecules ◽  
2017 ◽  
Vol 22 (11) ◽  
pp. 1890
Author(s):  
Verónica Carrasco-Sánchez ◽  
Amalraj John ◽  
Adolfo Marican ◽  
Leonardo Santos ◽  
V. Laurie
Keyword(s):  
Red Wine ◽  
Model Solutions
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