The role of light, temperature and wine bottle colour on pigment enhancement in white wine

被引：39

作者：

Dias, Daniel A. ^{[1
]}

Smith, Trevor A. ^{[1
]}

Ghiggino, Kenneth P. ^{[1
]}

Scollary, Geoffrey R. ^{[1
]}

机构：

[1] Univ Melbourne, Sch Chem, Parkville, Vic 3010, Australia

来源：

FOOD CHEMISTRY | 2012年 / 135卷 / 04期

关键词：

White wine pigment development; Photo-degradation of wine; (+)-Catechin; (-)-Epicatechin; Bottle colour; Riboflavin; TARTARIC ACID; PHOTOOXIDATION; (+)-CATECHIN; OXIDATION; IMPACT; AROMA;

D O I：

10.1016/j.foodchem.2012.07.068

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Pigmentation enhancement in a Chardonnay wine with high flavan-3-ol concentration was examined by irradiating the wine under controlled conditions. Heating the wine in darkness required temperatures in excess of 50 degrees C before enhanced pigmentation became apparent. It was found that ultraviolet and, to a lesser extent, low wavelength visible light contributed to pigment production. The development of pigmentation depended on wine bottle glass colour: Flint > Arctic Blue > French Green > Antique Green. This is in agreement with the transmission characteristics of the bottles with even the darkest (Antique Green) allowing the transmission of some ultraviolet light. Riboflavin, when added to the wine, degraded rapidly when exposed to radiation <400 nm. The degradation of riboflavin and the onset of colour development depended on the actual amounts as well as the ratio of riboflavin to flavan-3-ol, suggesting that a complex series of reactions are occurring. A degradation product of riboflavin may be contributing to the increase in absorbance in the visible region observed during light exposure. (C) 2012 Elsevier Ltd. All rights reserved.

引用

页码：2934 / 2941

页数：8

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