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Pectin forms polymeric pigments by complexing anthocyanins during red winemaking and ageing

dc.date.accessioned2024-07-04T12:34:42Z
dc.date.available2024-07-04T12:34:42Z
dc.date.issued2024-05-05
dc.identifierdoi:10.17170/kobra-2024070410457
dc.identifier.urihttp://hdl.handle.net/123456789/15893
dc.description.sponsorshipGefördert im Rahmen des Projekts DEAL
dc.language.isoeng
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectPectin interactionseng
dc.subjectPolymeric pigmentseng
dc.subjectAnthocyaninseng
dc.subjectTanninseng
dc.subjectFermentationeng
dc.subjectWine agingeng
dc.subjectWine compositioneng
dc.subject.ddc630
dc.titlePectin forms polymeric pigments by complexing anthocyanins during red winemaking and ageingeng
dc.typeAufsatz
dcterms.abstractThe long-term stability of red wine color depends on the formation of polymeric pigments from anthocyanins. Although there is still a lot of uncertainty about the specific structure of this diverse group of pigments, there is consensus that they are reaction products of anthocyanins and other polyphenols. Interactions between anthocyanins and pectic polysaccharides have been suggested to stabilize anthocyanins. This study explores the impact of such interactions by adding pectin during red winemaking. The results demonstrate that these interactions induce the formation of additional polymeric pigments which enhance the pigment stability during fermentation and aging. While initial pigment formation is higher in wines with added pectin, a notable proportion of the complexes degrades in the later stages of fermentation. Presumably, tannins form insoluble complexes with pectin, reducing tannin concentration by more than 300 mg/L. Anthocyanin concentrations decrease by over 400 mg/L, and polymeric pigments double. Anthocyanins that form polymeric pigments with pectic polysaccharides expand the range of pigments in red wines with possible consequences for the sensory properties of the wine. These findings highlight the complex interactions between pectin, anthocyanins, and tannins, and their influence on pigment formation and wine composition during fermentation and aging.eng
dcterms.accessRightsopen access
dcterms.creatorHensen, Jan-Peter
dcterms.creatorHoening, Fiona
dcterms.creatorBogdanovic, Tamara
dcterms.creatorSchieber, Andreas
dcterms.creatorWeber, Fabian
dc.relation.doidoi:10.1016/j.foodres.2024.114442
dc.subject.swdWeinger
dc.subject.swdRotweinger
dc.subject.swdTannineger
dc.subject.swdPflanzenfarbstoffger
dc.subject.swdAnthocyaneger
dc.subject.swdPektineger
dc.subject.swdFermentationger
dc.subject.swdAlternger
dc.subject.swdInteraktionger
dc.type.versionpublishedVersion
dcterms.source.identifiereissn:0963-9969
dcterms.source.journalFood Research Internationaleng
dcterms.source.volumeVolume 188
kup.iskupfalse
dcterms.source.articlenumber114442


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Attribution-NonCommercial-NoDerivatives 4.0 International
Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivatives 4.0 International