Anthocyanin copigmentation and color of wine: The effect of naturally obtained hydroxycinnamic acids as cofactors

被引：96

作者：

Bimpilas, Andreas ^{[1
]}

Panagopoulou, Marilena ^{[1
]}

Tsimogiannis, Dimitrios ^{[1
]}

Oreopoulou, Vassiliki ^{[1
]}

机构：

[1] NTUA, Dept Chem Engn, Lab Food Chem & Technol, GR-15780 Athens, Greece

来源：

FOOD CHEMISTRY | 2016年 / 197卷

关键词：

Red wine; Copigmentation; Anthocyanins; Hydroxycinnamic acids; Aromatic plants; RED WINES; CHROMATIC PROPERTIES; PHENOLIC COMPOSITION; SPECTROPHOTOMETRY; FERMENTATION; ENHANCEMENT; EXTRACTION; EXPRESSION; EVOLUTION; HPLC;

D O I：

10.1016/j.foodchem.2015.10.095

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Copigmentation of anthocyanins accounts for over 30% of fresh red wine color, while during storage, the color of polymeric pigments formed between anthocyanins and proanthocyanidins predominates. Rosmarinic acid and natural extracts rich in hydroxycinnamic acids, obtained from aromatic plants (Origanum vulgare and Satureja thymbra), were examined as cofactors to fresh Merlot wine and the effect on anthocyanin copigmentation and wine color was studied during storage for 6 months. An increase of the copigmented anthocyanins that enhanced color intensity by 15-50% was observed, confirming the ability of complex hydroxycinnamates to form copigments. The samples with added cofactors retained higher percentages of copigmented anthocyanins and higher color intensity, compared to the control wine, up to 3 months. However, the change in the equilibrium between monomeric and copigmented anthocyanins that was induced by added cofactors, did not affect the rate of polymerization reactions during storage. (C) 2015 Elsevier Ltd. All rights reserved.

引用

页码：39 / 46

页数：8

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