Date
2024-05-05Subject
630 Agriculture WeinRotweinTanninePflanzenfarbstoffAnthocyanePektineFermentationAlternInteraktionMetadata
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Pectin forms polymeric pigments by complexing anthocyanins during red winemaking and ageing
Abstract
The 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.
Citation
In: Food Research International Volume 188 (2024-05-05) eissn:0963-9969Sponsorship
Gefördert im Rahmen des Projekts DEALCitation
@article{doi:10.17170/kobra-2024070410457,
author={Hensen, Jan-Peter and Hoening, Fiona and Bogdanovic, Tamara and Schieber, Andreas and Weber, Fabian},
title={Pectin forms polymeric pigments by complexing anthocyanins during red winemaking and ageing},
journal={Food Research International},
year={2024}
}
0500 Oax 0501 Text $btxt$2rdacontent 0502 Computermedien $bc$2rdacarrier 1100 2024$n2024 1500 1/eng 2050 ##0##http://hdl.handle.net/123456789/15893 3000 Hensen, Jan-Peter 3010 Hoening, Fiona 3010 Bogdanovic, Tamara 3010 Schieber, Andreas 3010 Weber, Fabian 4000 Pectin forms polymeric pigments by complexing anthocyanins during red winemaking and ageing / Hensen, Jan-Peter 4030 4060 Online-Ressource 4085 ##0##=u http://nbn-resolving.de/http://hdl.handle.net/123456789/15893=x R 4204 \$dAufsatz 4170 5550 {{Wein}} 5550 {{Rotwein}} 5550 {{Tannine}} 5550 {{Pflanzenfarbstoff}} 5550 {{Anthocyane}} 5550 {{Pektine}} 5550 {{Fermentation}} 5550 {{Altern}} 5550 {{Interaktion}} 7136 ##0##http://hdl.handle.net/123456789/15893
2024-07-04T12:34:42Z 2024-07-04T12:34:42Z 2024-05-05 doi:10.17170/kobra-2024070410457 http://hdl.handle.net/123456789/15893 Gefördert im Rahmen des Projekts DEAL eng Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/ Pectin interactions Polymeric pigments Anthocyanins Tannins Fermentation Wine aging Wine composition 630 Pectin forms polymeric pigments by complexing anthocyanins during red winemaking and ageing Aufsatz The 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. open access Hensen, Jan-Peter Hoening, Fiona Bogdanovic, Tamara Schieber, Andreas Weber, Fabian doi:10.1016/j.foodres.2024.114442 Wein Rotwein Tannine Pflanzenfarbstoff Anthocyane Pektine Fermentation Altern Interaktion publishedVersion eissn:0963-9969 Food Research International Volume 188 false 114442
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