Abstract
The interaction between malvidin‐3‐glucoside and flavan‐3‐ols are responsible for most of organoleptic properties (color and flavor) of red wine. This study aimed to illustrate the condensation between malvidin‐3‐glucoside and flavan‐3‐ols of red wine by adding exogenous (+)‐catechin and (−)‐epicatechin at a single dose of 300 mg/L. The addition treatments led to rapid decrease of malvidin‐3‐glucoside, (+)‐catechin and (−)‐epicatechin (precursors of polymeric pigments), but maintained other phenolic compounds and total anthocyanins. The formation of ethyl‐linked malvidin‐3‐glucoside‐flavanol pigments was significantly enhanced by the treatments. The calculated yield at the time of maximum formation indicated that the formation of malvidin‐3‐glucoside‐ethyl‐(−)‐epicatechin was more effective and sensitive to temperature than that of malvidin‐3‐glucoside‐ethyl‐(+)‐catechin. Besides, the condensation between anthocynins and flavan‐3‐ols could be regarded as the main process responsible for the color modification of red wine samples, which indicated that the formed pigments contributed yellowness to red wine color.
… wine samples without any treatment, while the reactants (+)-catechin and (-)-epicatechin, which were supplied by Biopurify Phytochemicals Ltd. (Sichuan, China), were respectively added as an initial dose of 300 mg/L to the other two portions …
Evolution of malvidin‐3‐glucoside and color charateristics of red wines during forced aging processes: Effect of (+)‐catechin and (−)‐epicatechin addition
期刊名：Journal of Food Processing and Preservation
文献编号：
文献地址： https://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/jfpp.15177
发表日期：07 December 2020
文献编号：
文献地址： https://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/jfpp.15177
发表日期：07 December 2020
