New insights into the chemical bases of wine color evolution and stability: the key role of acetaldehyde
The reactivity of malvidin-3- O -glucoside with acetaldehyde, pyruvic and p- coumaric acids, was separately studied in wine model solution in the presence and absence of catechin, by UV–Visible spectrophotometry, NMR and Mass spectrometry. These naturally occurring metabolites were selected on accou...
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| Veröffentlicht in: | European food research & technology 2020-04, Vol.246 (4), p.733-743 |
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| creator | Forino, Martino Picariello, Luigi Lopatriello, Annalisa Moio, Luigi Gambuti, Angelita |
| description | The reactivity of malvidin-3-
O
-glucoside with acetaldehyde, pyruvic and
p-
coumaric acids, was separately studied in wine model solution in the presence and absence of catechin, by UV–Visible spectrophotometry, NMR and Mass spectrometry. These naturally occurring metabolites were selected on account of their role in determining the red wine color. The scientific bases underlying the wine color are far from being fully clarified. Nonetheless, understanding the factors that govern the wine color is a crucial prerequisite for winemakers to implement appropriate technological practices to produce naturally stable high-quality wines. Among the investigated wine metabolites, acetaldehyde turned out to be the most reactive towards malvidin-3-
O
-glucoside by forming, as major products, ethylene-linked polymeric pigments that affected chromatic properties of the wine-like model solutions. Pyruvic acid and
p-
coumaric acid did not react with malvidin-3-
O
-glucoside, but in combination with catechin, they both determined a significant hypsochromic effect. Unexpectedly, in our model solutions, the formation of pyranoanthocyanins was not observed. |
| doi_str_mv | 10.1007/s00217-020-03442-x |
| format | Article |
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O
-glucoside with acetaldehyde, pyruvic and
p-
coumaric acids, was separately studied in wine model solution in the presence and absence of catechin, by UV–Visible spectrophotometry, NMR and Mass spectrometry. These naturally occurring metabolites were selected on account of their role in determining the red wine color. The scientific bases underlying the wine color are far from being fully clarified. Nonetheless, understanding the factors that govern the wine color is a crucial prerequisite for winemakers to implement appropriate technological practices to produce naturally stable high-quality wines. Among the investigated wine metabolites, acetaldehyde turned out to be the most reactive towards malvidin-3-
O
-glucoside by forming, as major products, ethylene-linked polymeric pigments that affected chromatic properties of the wine-like model solutions. Pyruvic acid and
p-
coumaric acid did not react with malvidin-3-
O
-glucoside, but in combination with catechin, they both determined a significant hypsochromic effect. Unexpectedly, in our model solutions, the formation of pyranoanthocyanins was not observed.</description><identifier>ISSN: 1438-2377</identifier><identifier>EISSN: 1438-2385</identifier><identifier>DOI: 10.1007/s00217-020-03442-x</identifier><language>eng</language><publisher>Berlin/Heidelberg: Springer Berlin Heidelberg</publisher><subject>Acetaldehyde ; Agriculture ; Analytical Chemistry ; Appropriate technology ; Biotechnology ; Catechin ; Chemistry ; Chemistry and Materials Science ; Color ; Coumaric acid ; Food Science ; Forestry ; Glucosides ; Mass spectrometry ; Mass spectroscopy ; Metabolites ; NMR ; Nuclear magnetic resonance ; Original Paper ; p-Coumaric acid ; Pigments ; Pyruvic acid ; Spectrophotometry ; Wine ; Wines</subject><ispartof>European food research & technology, 2020-04, Vol.246 (4), p.733-743</ispartof><rights>Springer-Verlag GmbH Germany, part of Springer Nature 2020</rights><rights>European Food Research and Technology is a copyright of Springer, (2020). All Rights Reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c319t-f8b3f79621e918ac7cb2b7a2600997e29f36c43a54fda2bdd7a548faf668b6b63</citedby><cites>FETCH-LOGICAL-c319t-f8b3f79621e918ac7cb2b7a2600997e29f36c43a54fda2bdd7a548faf668b6b63</cites><orcidid>0000-0001-8036-3546</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s00217-020-03442-x$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s00217-020-03442-x$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,777,781,27906,27907,41470,42539,51301</link.rule.ids></links><search><creatorcontrib>Forino, Martino</creatorcontrib><creatorcontrib>Picariello, Luigi</creatorcontrib><creatorcontrib>Lopatriello, Annalisa</creatorcontrib><creatorcontrib>Moio, Luigi</creatorcontrib><creatorcontrib>Gambuti, Angelita</creatorcontrib><title>New insights into the chemical bases of wine color evolution and stability: the key role of acetaldehyde</title><title>European food research & technology</title><addtitle>Eur Food Res Technol</addtitle><description>The reactivity of malvidin-3-
O
-glucoside with acetaldehyde, pyruvic and
p-
coumaric acids, was separately studied in wine model solution in the presence and absence of catechin, by UV–Visible spectrophotometry, NMR and Mass spectrometry. These naturally occurring metabolites were selected on account of their role in determining the red wine color. The scientific bases underlying the wine color are far from being fully clarified. Nonetheless, understanding the factors that govern the wine color is a crucial prerequisite for winemakers to implement appropriate technological practices to produce naturally stable high-quality wines. Among the investigated wine metabolites, acetaldehyde turned out to be the most reactive towards malvidin-3-
O
-glucoside by forming, as major products, ethylene-linked polymeric pigments that affected chromatic properties of the wine-like model solutions. Pyruvic acid and
p-
coumaric acid did not react with malvidin-3-
O
-glucoside, but in combination with catechin, they both determined a significant hypsochromic effect. Unexpectedly, in our model solutions, the formation of pyranoanthocyanins was not observed.</description><subject>Acetaldehyde</subject><subject>Agriculture</subject><subject>Analytical Chemistry</subject><subject>Appropriate technology</subject><subject>Biotechnology</subject><subject>Catechin</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Color</subject><subject>Coumaric acid</subject><subject>Food Science</subject><subject>Forestry</subject><subject>Glucosides</subject><subject>Mass spectrometry</subject><subject>Mass spectroscopy</subject><subject>Metabolites</subject><subject>NMR</subject><subject>Nuclear magnetic resonance</subject><subject>Original Paper</subject><subject>p-Coumaric acid</subject><subject>Pigments</subject><subject>Pyruvic 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O
-glucoside with acetaldehyde, pyruvic and
p-
coumaric acids, was separately studied in wine model solution in the presence and absence of catechin, by UV–Visible spectrophotometry, NMR and Mass spectrometry. These naturally occurring metabolites were selected on account of their role in determining the red wine color. The scientific bases underlying the wine color are far from being fully clarified. Nonetheless, understanding the factors that govern the wine color is a crucial prerequisite for winemakers to implement appropriate technological practices to produce naturally stable high-quality wines. Among the investigated wine metabolites, acetaldehyde turned out to be the most reactive towards malvidin-3-
O
-glucoside by forming, as major products, ethylene-linked polymeric pigments that affected chromatic properties of the wine-like model solutions. Pyruvic acid and
p-
coumaric acid did not react with malvidin-3-
O
-glucoside, but in combination with catechin, they both determined a significant hypsochromic effect. Unexpectedly, in our model solutions, the formation of pyranoanthocyanins was not observed.</abstract><cop>Berlin/Heidelberg</cop><pub>Springer Berlin Heidelberg</pub><doi>10.1007/s00217-020-03442-x</doi><tpages>11</tpages><orcidid>https://orcid.org/0000-0001-8036-3546</orcidid></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 1438-2377 |
| ispartof | European food research & technology, 2020-04, Vol.246 (4), p.733-743 |
| issn | 1438-2377 1438-2385 |
| language | eng |
| recordid | cdi_proquest_journals_2376093387 |
| source | SpringerLink Journals - AutoHoldings |
| subjects | Acetaldehyde Agriculture Analytical Chemistry Appropriate technology Biotechnology Catechin Chemistry Chemistry and Materials Science Color Coumaric acid Food Science Forestry Glucosides Mass spectrometry Mass spectroscopy Metabolites NMR Nuclear magnetic resonance Original Paper p-Coumaric acid Pigments Pyruvic acid Spectrophotometry Wine Wines |
| title | New insights into the chemical bases of wine color evolution and stability: the key role of acetaldehyde |
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