Cargando…

Copigmentation of Malvidin-3-O-Monoglucoside by Oenological Tannins: Incidence on Wine Model Color in Function of Botanical Origin, pH and Ethanol Content

The effect of the botanical origin, pH level and ethanol content of different oenological tannins on the color of malvidin-3-O-monoglucoside solution, including their effectiveness as copigments, was studied. Briefly, a model wine solution (4 g/L of tartaric acid, pH 3.5 and 12% ethanol) containing...

Descripción completa

Detalles Bibliográficos
Autores principales:	Vignault, Adeline, Gombau, Jordi, Pascual, Olga, Jourdes, Michael, Moine, Virginie, Canals, Joan Miquel, Zamora, Fernando, Teissedre, Pierre-Louis
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2019
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6515072/ https://www.ncbi.nlm.nih.gov/pubmed/31013687 http://dx.doi.org/10.3390/molecules24081448

Ejemplares similares

The Effects of Pre-Fermentative Addition of Oenological Tannins on Wine Components and Sensorial Qualities of Red Wine
por: Chen, Kai, et al.
Publicado: (2016)

The Oxygen Consumption Kinetics of Commercial Oenological Tannins in Model Wine Solution and Chianti Red Wine
por: Jeremic, Jelena, et al.
Publicado: (2020)

Characterization of 20 Oenological Tannins from Different Botanical Origins for Formulation of Blends with Redox Potential Tuning Ability in Model Wine Solution
por: Maioli, Francesco, et al.
Publicado: (2023)

Chemical Affinity between Tannin Size and Salivary Protein Binding Abilities: Implications for Wine Astringency
por: Ma, Wen, et al.
Publicado: (2016)

Use of Oenological Tannins to Protect the Colour of Rosé Wine in a Bioprotection Strategy with Metschnikowia pulcherrima
por: Puyo, Maëlys, et al.
Publicado: (2023)

Intermolecular Copigmentation of Malvidin-3-O-glucoside with Caffeine in Water: The Effect of the Copigment on the pH-Dependent Reversible and Irreversible Processes
por: Camuenho, Ambrósio, et al.
Publicado: (2022)

Influence of grape seeds on wine composition and astringency of Tempranillo, Garnacha, Merlot and Cabernet Sauvignon wines
por: Gombau, Jordi, et al.
Publicado: (2020)

Fate of Thymol and Its Monoglucosides in the Gastrointestinal Tract of Piglets
por: Van Noten, Noémie, et al.
Publicado: (2020)

Can a Corn-Derived Biosurfactant Improve Colour Traits of Wine? First Insight on Its Application during Winegrape Skin Maceration versus Oenological Tannins
por: Scalzini, Giulia, et al.
Publicado: (2020)

Evolution of the Crown Procyanidins’ Tetramer during Winemaking and Aging of Red Wine
por: Jouin, Alicia, et al.
Publicado: (2022)

Color Characterization of Bordeaux Red Wines Produced without Added Sulfites
por: Pelonnier-Magimel, Edouard, et al.
Publicado: (2023)

Indigenous Georgian Wine-Associated Yeasts and Grape Cultivars to Edit the Wine Quality in a Precision Oenology Perspective
por: Vigentini, Ileana, et al.
Publicado: (2016)

Ellagitannins and Flavano-Ellagitannins: Red Wines Tendency in Different Areas, Barrel Origin and Ageing Time in Barrel and Bottle
por: Rasines-Perea, Zuriñe, et al.
Publicado: (2019)

Suitability of the Cyclic Voltammetry Measurements and DPPH• Spectrophotometric Assay to Determine the Antioxidant Capacity of Food-Grade Oenological Tannins
por: Ricci, Arianna, et al.
Publicado: (2019)

Anti-Inflammatory Effect of the Blueberry Anthocyanins Malvidin-3-Glucoside and Malvidin-3-Galactoside in Endothelial Cells
por: Huang, Wu-Yang, et al.
Publicado: (2014)

Effect of Caffeine Copigmentation of Anthocyanin Dyes on DSSC Efficiency
por: Juhász Junger, Irén, et al.
Publicado: (2019)

Antioxidant and Anti-Inflammatory Effects in RAW264.7 Macrophages of Malvidin, a Major Red Wine Polyphenol
por: Bognar, Eszter, et al.
Publicado: (2013)

Free and Immobilised β-Glucosidases in Oenology: Biotechnological Characterisation and Its Effect on Enhancement of Wine Aroma
por: Fernández-Pacheco, Pilar, et al.
Publicado: (2021)

Impact of Different Stoppers on the Composition of Red and Rosé Lagrein, Schiava (Vernatsch) and Merlot Wines Stored in Bottle
por: Rossetti, Fabrizio, et al.
Publicado: (2020)

Antiadhesive and Antibiofilm Effect of Malvidin-3-Glucoside and Malvidin-3-Glucoside/Neochlorogenic Acid Mixtures upon Staphylococcus
por: Silva, Sara, et al.
Publicado: (2022)

Wine tannins: Where are they coming from? A method to access the importance of berry part on wine tannins content
por: Rousserie, Pauline, et al.
Publicado: (2020)

The Oenological Potential of Hanseniaspora uvarum in Simultaneous and Sequential Co-fermentation with Saccharomyces cerevisiae for Industrial Wine Production
por: Tristezza, Mariana, et al.
Publicado: (2016)

Oenin and Quercetin Copigmentation: Highlights From Density Functional Theory
por: Li, Yunkui, et al.
Publicado: (2018)

Comparison of Aquitaine and Rioja Red Wines: Characterization of Their Phenolic Composition and Evolution from 2000 to 2013
por: Quaglieri, Cindy, et al.
Publicado: (2017)

High-Performance Liquid Chromatography–Hydrogen/Deuterium Exchange–High-Resolution Mass Spectrometry Partial Identification of a Series of Tetra- and Pentameric Cyclic Procyanidins and Prodelphinidins in Wine Extracts
por: Merkytė, Vakarė, et al.
Publicado: (2020)

Role of Oak Ellagitannins in the Synthesis of Vitisin A and in the Degradation of Malvidin 3-O-Glucoside: An Approach in Wine-Like Model Systems
por: Alcalde-Eon, Cristina, et al.
Publicado: (2022)

Antimicrobial activity of red wine and oenological extracts against periodontal pathogens in a validated oral biofilm model
por: Sánchez, María C., et al.
Publicado: (2019)

New Insights into the Oenological Significance of Candida zemplinina: Impact of Selected Autochthonous Strains on the Volatile Profile of Apulian Wines
por: Russo, Pasquale, et al.
Publicado: (2020)

Yeast Diversity during Spontaneous Fermentations and Oenological Characterisation of Indigenous Saccharomyces cerevisiae for Potential as Wine Starter Cultures
por: Chen, Yu, et al.
Publicado: (2022)

Oenin/Syringic Acid Copigmentation: Insights From a Theoretical Study
por: Li, Yunkui, et al.
Publicado: (2019)

Comparison and Intercorrelation of Various Bentonite Products for Oenological Properties, Elemental Compositions, Volatile Compounds and Organoleptic Attributes of White Wine
por: Rakonczás, Nándor, et al.
Publicado: (2023)

The Riboflavin Metabolism in Four Saccharomyces cerevisiae Wine Strains: Assessment in Oenological Condition and Potential Implications with the Light-Struck Taste
por: Di Canito, Alessandra, et al.
Publicado: (2023)

A New Extract from Pomegranate (Punica granatum L.) By-Products as a Potential Oenological Tannin: Preliminary Characterization and Comparison with Existing Commercial Products
por: Canuti, Valentina, et al.
Publicado: (2020)

Modelling the Mass Transfer Process of Malvidin-3-Glucoside during Simulated Extraction from Fresh Grape Solids under Wine-Like Conditions
por: Setford, Patrick C., et al.
Publicado: (2018)

Tannin Composition of Cabernet-Sauvignon and Merlot Grapes from the Bordeaux Area for Different Vintages (2006 to 2009) and Comparison to Tannin Profile of Five 2009 Vintage Mediterranean Grapes Varieties
por: Chira, Kleopatra, et al.
Publicado: (2011)

New Procedure To Calculate All Equilibrium Constants in Flavylium Compounds: Application to the Copigmentation of Anthocyanins
por: Mendoza, Johan, et al.
Publicado: (2019)

Copigmentation effect of three phenolic acids on color and thermal stability of Chinese bayberry anthocyanins
por: Zhu, Yanyun, et al.
Publicado: (2020)

Improved Stability of Blue Colour of Anthocyanins from Lycium ruthenicum Murr. Based on Copigmentation
por: Deng, Kai, et al.
Publicado: (2022)

Effects of Different Yeasts on Physicochemical and Oenological Properties of Red Dragon Fruit Wine Fermented with Saccharomyces cerevisiae, Torulaspora delbrueckii and Lachancea thermotolerans
por: Jiang, Xiaohui, et al.
Publicado: (2020)

The effects of regions and the wine aging periods on the condensed tannin profiles and the astringency perceptions of Cabernet Sauvignon wines
por: Tu, Qian, et al.
Publicado: (2022)

Cannot write session to /tmp/vufind_sessions/sess_8itcksr19c4jfghosuddg45mra