Color Stabilization of Red Wines. A Chemical and Colloidal Approach
| العنوان: | Color Stabilization of Red Wines. A Chemical and Colloidal Approach |
|---|---|
| المؤلفون: | Cristina Alcalde-Eon, Victor Puente, Ignacio García-Estévez, Julián C. Rivas-Gonzalo, M. Teresa Escribano-Bailón |
| المصدر: | GREDOS. Repositorio Institucional de la Universidad de Salamanca instname |
| بيانات النشر: | American Chemical Society (ACS) (Washington, Estados Unidos), 2014. |
| سنة النشر: | 2014 |
| مصطلحات موضوعية: | Spectrometry, Mass, Electrospray Ionization, A-type vitisins, Color, Wine, Anthocyanins, chemistry.chemical_compound, Pigment, Tannin, Colloids, Food science, Colloidal stabilization, Colorimetry, Chromatography, High Pressure Liquid, Mannoproteins, Hue, chemistry.chemical_classification, Chromatography, Precipitation (chemistry), Chemistry, fungi, Red wine, food and beverages, General Chemistry, Enological tannin, carbohydrates (lipids), Anthocyanin-derived pigments, Physical chemistry, Anthocyanin, visual_art, visual_art.visual_art_medium, Spectrophotometry, Ultraviolet, Composition (visual arts), sense organs, General Agricultural and Biological Sciences |
| الوصف: | Este artículo es parte del International Workshop on Anthocyanins (IWA2013) [EN]The effects of cold treatment and time on CIELAB color parameters and on anthocyanin and anthocyanin-derived pigments composition have been evaluated as has been the effectiveness of either an enological tannin or a mannoprotein (M) on their stabilization. With respect to color, hue (hab) was increased in the wines treated with both enological products. Furthermore, the color changes induced by cold treatment were lessened by the addition of these two enological products, although the protective effect was higher for the wines treated with M. The pigment analysis revealed higher percentages of anthocyanin-derived pigments in tannin and M-treated samples (in both cold treated and not) in relation to control ones. The addition of the enological tannin may favor the synthesis of anthocyanin-derived pigments, which are chemically more stable than native anthocyanins, whereas M seems to stabilize anthocyanin-derived pigments from a colloidal point of view, avoiding their aggregation and further precipitation. |
| وصف الملف: | application/pdf |
| اللغة: | English |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_dedup___::15e1e3f11f570c9a1178021d4d002e98 https://doi.org/10.1021/jf4055825 |
| حقوق: | OPEN |
| رقم الأكسشن: | edsair.doi.dedup.....15e1e3f11f570c9a1178021d4d002e98 |
| قاعدة البيانات: | OpenAIRE |
| الوصف غير متاح. |