Color myth: anthocyanins reactions and enological approaches achieving their stabilization in the aging process of red wine

Siqi Cheng, Tianyang Wu, Jie Gao, Xiaoyu Han, Weidong Huang, Yilin You, Jicheng Zhan

PDF(6133 KB)
PDF(6133 KB)
Food Innovation and Advances ›› 2023, Vol. 2 ›› Issue (4) : 255-271. DOI: 10.48130/FIA-2023-0027
REVIEW
research-article

Color myth: anthocyanins reactions and enological approaches achieving their stabilization in the aging process of red wine

Author information +
History +

Abstract

Color is a crucial sensory indicator of wine quality. However, changes in anthocyanin concentration and profile occur during wine aging, resulting in noticeable reductions in chroma and shifts in hue from purple to brick red. This is because monomeric anthocyanins degrade and derivative anthocyanins form. The rate of color changes can vary depending on complex factors, such as the anthocyanin content of the must, oenological technology, and environmental conditions, which makes the management of red wine color evolution challenging. To address this issue, appropriate winemaking techniques are required to achieve an elegant wine color. This review summarizes the mechanisms related to anthocyanin stability, including glycosylation, acetylation, and derivatization. The review also discusses factors influencing red wine color fading for specific grape varieties and wine appellations, offering time- and cost-efficient techniques to accelerate anthocyanin derivatization and color stabilization.

Keywords

Wine color / Color stability / Wine aging / Anthocyanins

Cite this article

Download citation ▾
Siqi Cheng, Tianyang Wu, Jie Gao, Xiaoyu Han, Weidong Huang, Yilin You, Jicheng Zhan. Color myth: anthocyanins reactions and enological approaches achieving their stabilization in the aging process of red wine. Food Innovation and Advances, 2023, 2(4): 255‒271 https://doi.org/10.48130/FIA-2023-0027

References

[1]
Cai D, Li X, Chen J, Jiang X, Ma X, et al. A comprehensive review on innovative and advanced stabilization approaches of anthocyanin by modifying structure and controlling environmental factors Food Chemistry. 2022, 366, 130611
CrossRef Google scholar
[2]
He F, Liang NN, Mu L, Pan QH, Wang J, et al. Anthocyanins and their variation in red wines I. monomeric anthocyanins and their color expression Molecules. 2012, 17, 1571-601
CrossRef Google scholar
[3]
del Alamo-Sanza M, Nevares I. Oak wine barrel as an active vessel: A critical review of past and current knowledge Critical Reviews in Food Science and Nutrition. 2018, 58, 2711-26
CrossRef Google scholar
[4]
Nagel CW, Wulf LW. Changes in the anthocyanins, flavonoids and hydroxycinnamic acid-esters during fermentation and aging of merlot and cabernet sauvignon American Journal of Enology and Viticulture. 1979, 30, 111-16
CrossRef Google scholar
[5]
Dipalmo T, Crupi P, Pati S, Clodoveo ML, Di Luccia A. Studying the evolution of anthocyanin-derived pigments in a typical red wine of Southern Italy to assess its resistance to aging Lwt - Food Science and Technology. 2016, 71, 1-9
CrossRef Google scholar
[6]
Gutiérrez IH, Lorenzo ESP, Espinosa AV. Phenolic composition and magnitude of copigmentation in young and shortly aged red wines made from the cultivars, Cabernet Sauvignon, Cencibel, and Syrah Food Chemistry. 2005, 92, 269-83
CrossRef Google scholar
[7]
Enaru B, Drețcanu G, Pop TD, Stǎnilǎ A, Diaconeasa Z. Anthocyanins: Factors Affecting Their Stability and Degradation Antioxidants. 2021, 10, 1967
CrossRef Google scholar
[8]
Ali HM, Almagribi W, Al-Rashidi MN. Antiradical and reductant activities of anthocyanidins and anthocyanins, structure-activity relationship and synthesis Food Chemistry. 2016, 194, 1275-82
CrossRef Google scholar
[9]
Brauch JE, Kroner M, Schweiggert RM, Carle R. Studies into the stability of 3- O-Glycosylated and 3,5- O-diglycosylated anthocyanins in differently purified liquid and dried maqui ( Aristotelia chilensis (Mol.) Stuntz) preparations during storage and thermal treatment Journal of Agricultural and Food Chemistry. 2015, 63, 8705-14
CrossRef Google scholar
[10]
Talcott ST, Lee JH. Ellagic acid and flavonoid antioxidant content of muscadine wine and juice Journal of Agricultural and Food Chemistry. 2002, 50, 3186-92
CrossRef Google scholar
[11]
Oliveira H, Basílio N, Pina F, Fernandes I, de Freitas V, Mateus N. Purple-fleshed sweet potato acylated anthocyanins: Equilibrium network and photophysical properties Food Chemistry. 2019, 288, 386-94
CrossRef Google scholar
[12]
Pomar F, Novo M, Masa A. Varietal differences among the anthocyanin profiles of 50 red table grape cultivars studied by high performance liquid chromatography Journal of Chromatography A. 2005, 1094, 34-41
CrossRef Google scholar
[13]
Lukić I, Radeka S, Budić-Leto I, Bubola M, Vrhovsek U. Targeted UPLC-QqQ-MS/MS profiling of phenolic compounds for differentiation of monovarietal wines and corroboration of particular varietal typicity concepts Food Chemistry. 2019, 300, 125251
CrossRef Google scholar
[14]
Zhao X, Zhang X, He X, Duan C, He F. Acetylation of Malvidin-3-O-glucoside Impedes Intermolecular Copigmentation: Experimental and Theoretical Investigations Journal of Agricultural and Food Chemistry. 2021, 69, 7733-41
CrossRef Google scholar
[15]
Mendoza J, Oliveira J, Araújo P, Basílio N, Teixeira N, et al. The peculiarity of malvidin 3- O-(6- O-p-coumaroyl) glucoside aggregation. Intra and intermolecular interactions Dyes and Pigments. 2020, 180, 108382
CrossRef Google scholar
[16]
Matsufuji H, Otsuki T, Takeda T, Chino M, Takeda M. Identification of reaction products of acylated anthocyanins from red radish with peroxyl radicals Journal of Agricultural and Food Chemistry. 2003, 51, 5188-88
CrossRef Google scholar
[17]
Waterhouse AL, Zhu J. A quarter century of wine pigment discovery Journal of the Science of Food and Agriculture. 2020, 100, 5093-101
CrossRef Google scholar
[18]
Hayasaka Y, Kennedy JA. Mass spectrometric evidence for the formation of pigmented polymers in red wine Australian Journal of Grape and Wine Research. 2003, 9, 210-20
CrossRef Google scholar
[19]
Es-Safi NE, Cheynier V, Moutounet M. Role of aldehydic derivatives in the condensation of phenolic compounds with emphasis on the sensorial properties of fruit-derived foods Journal of Agricultural and Food Chemistry. 2002, 50, 5571-85
CrossRef Google scholar
[20]
Pissarra J, Lourenço S, González-Paramás AM, Mateus N, Santos-Buelga C, et al. Formation of new anthocyanin-alkyl/aryl-flavanol pigments in model solutions Analytica Chimica Acta. 2004, 513, 215-21
CrossRef Google scholar
[21]
Salas E, Fulcrand H, Meudec E, Cheynier V. Reactions of anthocyanins and tannins in model solutions Journal of Agricultural and Food Chemistry. 2003, 51, 7951-61
CrossRef Google scholar
[22]
Salas E, Atanasova V, Poncet-Legrand C, Meudec E, Mazauric JP, et al. Demonstration of the occurrence of flavanol-anthocyanin adducts in wine and in model solutions Analytica Chimica Acta. 2004, 513, 325-32
CrossRef Google scholar
[23]
Berrueta LA, Rasines-Perea Z, Prieto-Perea N, Asensio-Regalado C, Alonso-Salces RM, et al. Formation and evolution profiles of anthocyanin derivatives and tannins during fermentations and aging of red wines European Food Research and Technology. 2020, 246, 149-65
CrossRef Google scholar
[24]
Morata A, Loira I, Heras JM, Callejo MJ, Tesfaye W, et al. Yeast influence on the formation of stable pigments in red winemaking Food Chemistry. 2016, 197, 686-91
CrossRef Google scholar
[25]
Liu S, Laaksonen O, Yang W, Zhang B, Yang B. Pyranoanthocyanins in bilberry ( Vaccinium myrtillus L.) wines fermented with Schizosaccharomycespombe and their evolution during aging Food Chemistry. 2020, 305, 125438
CrossRef Google scholar
[26]
Alcalde-Eon C, Escribano-Bailón MT, García-Estévez I. Role of oak ellagitannins in the synthesis of Vitisin A and in the degradation of malvidin 3- O-Glucoside: An approach in wine-like model systems Journal of Agricultural and Food Chemistry. 2022, 70, 13049-61
CrossRef Google scholar
[27]
Schwarz M, Hofmann G, Winterhalter P. Investigations on anthocyanins in wines from Vitis vinifera cv. pinotage: Factors influencing the formation of pinotin a and its correlation with wine age. Journal of Agricultural and Food Chemistry. 2004, 52, 498-504
CrossRef Google scholar
[28]
Blanco-Vega D, Gómez-Alonso S, Hermosín-Gutiérrez I. Identification, content and distribution of anthocyanins and low molecular weight anthocyanin-derived pigments in Spanish commercial red wines Food Chemistry. 2014, 158, 449-58
CrossRef Google scholar
[29]
de Freitas V, Mateus N. Formation of pyranoanthocyanins in red wines: a new and diverse class of anthocyanin derivatives Analytical and Bioanalytical Chemistry. 2011, 401, 1463-73
CrossRef Google scholar
[30]
Catania A, Lerno L, Sari S, Fanzone M, Casassa F, et al. Impact of micro-oxygenation timing and rate of addition on color stabilization and chromatic characteristics of cabernet sauvignon wines LWT. 2021, 149, 111776
CrossRef Google scholar
[31]
He JR, Oliveira J, Silva AMS, Mateus N, De Freitas V. Oxovitisins: A new class of neutral pyranone-anthocyanin derivatives in red wines Journal of Agricultural and Food Chemistry. 2010, 58, 8814-19
CrossRef Google scholar
[32]
Zhang K, Zhang ZZ, Yuan L, Gao XT, Li Q. Difference and characteristics of anthocyanin from Cabernet Sauvignon and Merlot cultivated at five regions in Xinjiang Food Science and Technology. 2021, 41, 72-80
CrossRef Google scholar
[33]
Oliveira J, Azevedo J, Silva AMS, Teixeira N, Cruz L, et al. Pyranoanthocyanin Dimers: A New Family of Turquoise Blue Anthocyanin-Derived Pigments Found in Port Wine Journal of Agricultural and Food Chemistry. 2010, 58, 5154-59
CrossRef Google scholar
[34]
Gómez-Míguez M, González-Miret ML, Heredia FJ. Evolution of colour and anthocyanin composition of Syrah wines elaborated with pre-fermentative cold maceration Journal of Food Engineering. 2007, 79, 271-78
CrossRef Google scholar
[35]
Budić-Leto I, Mucalo A, Ljubenkov I, Zdunić G. Anthocyanin profile of wild grape Vitis vinifera in the eastern Adriatic region Scientia Horticulturae. 2018, 238, 32-37
CrossRef Google scholar
[36]
Lago-Vanzela ES, Procópio DP, Fontes EAF, Ramos AM, Stringheta PC, et al. Aging of red wines made from hybrid grape cv. BRS Violeta:Effects of accelerated aging conditions on phenolic composition, color and antioxidant activity Food Research International. 2014, 56, 182-89
CrossRef Google scholar
[37]
Guan L, Li JH, Fan PG, Li SH, Fang JB, et al. Regulation of Anthocyanin Biosynthesis in Tissues of a Teinturier Grape Cultivar under Sunlight Exclusion American Journal of Enology and Viticulture. 2014, 65, 363-74
CrossRef Google scholar
[38]
Tarara JM, Lee J, Spayd SE, Scagel CF. Berry temperature and solar radiation alter acylation, proportion, and concentration of anthocyanin in Merlot grapes American Journal of Enology and Viticulture. 2008, 59, 235-47
CrossRef Google scholar
[39]
Zou L, Zhong GY, Wu B, Yang Y, Li S, et al. Effects of sunlight on anthocyanin accumulation and associated co-expression gene networks in developing grape berries Environmental and Experimental Botany. 2019, 166, 103811
CrossRef Google scholar
[40]
Haselgrove L, Botting D, van Heeswijck R, Høj PB, Dry PR, et al. Canopy microclimate and berry composition: the effect of bunch exposure on the phenolic composition of Vitis vinifera L. cv. Shiraz grape berries Australian Journal of Grape and Wine Research. 2000, 6, 141-49
CrossRef Google scholar
[41]
Mori K, Goto-Yamamoto N, Kitayama M, Hashizume K. Loss of anthocyanins in red-wine grape under high temperature Journal of Experimental Botany. 2007, 58, 1935-45
CrossRef Google scholar
[42]
de Rosas I, Ponce MT, Malovini E, Deis L, Cavagnaro B, Cavagnaro P. Loss of anthocyanins and modification of the anthocyanin profiles in grape berries of Malbec and Bonarda grown under high temperature conditions Plant Science. 2017, 258, 137-45
CrossRef Google scholar
[43]
Liang NN, Zhu BQ, Han S, Wang JH, Pan QH, et al. Regional characteristics of anthocyanin and flavonol compounds from grapes of four Vitis vinifera varieties in five wine regions of China Food Research International. 2014, 64, 264-74
CrossRef Google scholar
[44]
Casassa LF, Larsen RC, Beaver CW, Mireles MS, Keller M, et al. Impact of extended maceration and Regulated Deficit Irrigation (RDI) in Cabernet Sauvignon wines: Characterization of proanthocyanidin distribution, anthocyanin extraction, and chromatic properties Journal of Agricultural and Food Chemistry. 2013, 61, 6446-57
CrossRef Google scholar
[45]
Gonçalves FJ, Fernandes PAR, Wessel DF, Cardoso SM, Rocha SM, et al. Interaction of wine mannoproteins and arabinogalactans with anthocyanins Food Chemistry. 2018, 243, 1-10
CrossRef Google scholar
[46]
Escott C, Del Fresno JM, Loira I, Morata A, Tesfaye W, et al. Formation of polymeric pigments in red wines through sequential fermentation of flavanol-enriched musts with non- Saccharomycesyeasts Food Chemistry. 2018, 239, 975-83
CrossRef Google scholar
[47]
Morata A, Escott C, Loira I, Del Fresno JM, González C, et al. Influence of Saccharomycesand non- SaccharomycesYeasts in the formation of pyranoanthocyanins and polymeric pigments during red wine making Molecules. 2019, 24, 4490
CrossRef Google scholar
[48]
Li H, Guo A, Wang H. Mechanisms of oxidative browning of wine Food Chemistry. 2008, 108, 1-13
CrossRef Google scholar
[49]
Oliveira CM, Ferreira ACS, De Freitas V, Silva AMS. Oxidation mechanisms occurring in wines Food Research International. 2011, 44, 1115-26
CrossRef Google scholar
[50]
Shenoy VR. Anthocyanins - Prospective Food Colors Current Science. 1993, 64, 575-79
[51]
Pérez-Magariño S, Sánchez-Iglesias M, Ortega-Heras M, González-Huerta C, González-Sanjosé ML. Colour stabilization of red wines by microoxygenation treatment before malolactic fermentation Food Chemistry. 2007, 101, 881-93
CrossRef Google scholar
[52]
Gambuti A, Picariello L, Forino M, Errichiello F, Guerriero A, et al. How the management of pH during winemaking affects acetaldehyde, polymeric pigments and color evolution of red wine Applied Sciences-Basel. 2022, 12, 2555
CrossRef Google scholar
[53]
Malaj N, De Simone BC, Quartarolo AD, Russo N. Spectrophotometric study of the copigmentation of malvidin 3- O-glucoside with p-coumaric, vanillic and syringic acids Food Chemistry. 2013, 141, 3614-20
CrossRef Google scholar
[54]
Zhao LY, Chen J, Wang ZQ, Shen RM, Cui N, et al. Direct acylation of cyanidin-3-glucoside with lauric acid in blueberry and its stability analysis International Journal of Food Properties. 2016, 19, 1-12
CrossRef Google scholar
[55]
Zhang PL, Liu S, Zhao ZG, You LJ, Harrison MD, et al. Enzymatic acylation of cyanidin-3-glucoside with fatty acid methyl esters improves stability and antioxidant activity Food Chemistry. 2021, 343, 128482
CrossRef Google scholar
[56]
Scharfetter J, Workmaster BA, Atucha A. Preveraison Leaf removal changes fruit zone microclimate and phenolics in cold climate interspecific hybrid grapes grown under cool climate conditions American Journal of Enology and Viticulture. 2019, 70, 297-307
CrossRef Google scholar
[57]
Jin X, Wu X, Liu X. Phenolic characteristics and antioxidant activity of Merlot and Cabernet Sauvignon wines increase with vineyard altitude in a high-altitude region South African Journal of Enology and Viticulture. 2017, 38, 132-43
CrossRef Google scholar
[58]
Di Stefano V, Scandurra S, Pagliaro A, Di Martino V, Melilli MG. Effect of Sunlight Exposure on Anthocyanin and Non-Anthocyanin Phenolic Levels in Pomegranate Juices by High Resolution Mass Spectrometry Approach Foods. 2020, 9, 1161
CrossRef Google scholar
[59]
Pérez-Álvarez EP, Martínez-Vidaurre JM, Garde-Cerdán T. Anthocyanin composition of grapes from three different soil types in cv. Tempranillo A.O.C Rioja vineyards Journal of the Science of Food and Agriculture. 2019, 99, 4833-41
CrossRef Google scholar
[60]
Yang B, He S, Liu Y, Liu B, Ju Y, et al. Transcriptomics integrated with metabolomics reveals the effect of regulated deficit irrigation on anthocyanin biosynthesis in Cabernet Sauvignon grape berries Food Chemistry. 2020, 314, 126170
CrossRef Google scholar
[61]
Cheng G, He YN, Yue TX, Wang J, Zhang ZW. Effects of Climatic Conditions and Soil Properties on Cabernet Sauvignon Berry Growth and Anthocyanin Profiles Molecules. 2014, 19, 13683-703
CrossRef Google scholar
[62]
Suriano S, Alba V, Tarricone L, Di Gennaro D. Maceration with stems contact fermentation: Effect on proanthocyanidins compounds and color in Primitivo red wines Food Chemistry. 2015, 177, 382-89
CrossRef Google scholar
[63]
Río Segade S, Pace C, Torchio F, Giacosa S, Gerbi V, et al. Impact of maceration enzymes on skin softening and relationship with anthocyanin extraction in wine grapes with different anthocyanin profiles Food Research International. 2015, 71, 50-57
CrossRef Google scholar
[64]
Fan L, Wang Y, Xie P, Zhang L, Li Y, et al. Copigmentation effects of phenolics on color enhancement and stability of blackberry wine residue anthocyanins: Chromaticity, kinetics and structural simulation Food Chemistry. 2019, 275, 299-308
CrossRef Google scholar
[65]
You Y, Li N, Han X, Guo J, Zhao Y, et al. The effects of six phenolic acids and tannic acid on colour stability and the anthocyanin content of mulberry juice during refrigerated storage International Journal of Food Science and Technology. 2019, 54, 2141-50
CrossRef Google scholar
[66]
Gordillo B, Rivero FJ, Jara-Palacios MJ, González-Miret ML, Heredia FJ. Impact of a double post-fermentative maceration with ripe and overripe seeds on the phenolic composition and color stability of Syrah red wines from warm climate Food Chemistry. 2021, 346, 128919
CrossRef Google scholar
[67]
Baca-Bocanegra B, Nogales-Bueno J, Hernández-Hierro JM, Heredia FJ. Valorization of American Barrel-Shoot Wastes: Effect of Post Fermentative Addition and Readdition on Phenolic Composition and Chromatic Quality of Syrah Red Wines Molecules. 2020, 25, 774
CrossRef Google scholar
[68]
Bimpilas A, Panagopoulou M, Tsimogiannis D, Oreopoulou V. Anthocyanin copigmentation and color of wine: The effect of naturally obtained hydroxycinnamic acids as cofactors Food Chemistry. 2016, 197, 39-46
CrossRef Google scholar
[69]
Liu S, Li S, Lin G, Markkinen N, Yang H, et al. Anthocyanin copigmentation and color attributes of bog bilberry syrup wine during bottle aging: Effect of tannic acid and gallic acid extracted from Chinese gallnut Journal of Food Processing and Preservation. 2019, 43, e14041
CrossRef Google scholar
[70]
Rivero FJ, Jara-Palacios MJ, Gordillo B, Heredia FJ, González-Miret ML. Impact of a post-fermentative maceration with overripe seeds on the color stability of red wines Food Chemistry. 2019, 272, 329-36
CrossRef Google scholar
[71]
Zhao X, He F, Zhang XK, Shi Y, Duan CQ. Impact of three phenolic copigments on the stability and color evolution of five basic anthocyanins in model wine systems Food Chemistry. 2022, 375, 131670
CrossRef Google scholar
[72]
Rinaldi A, Coppola M, Moio L. Aging of Aglianico and Sangiovese wine on mannoproteins: Effect on astringency and colour Lwt-Food Science and Technology. 2019, 105, 233-41
CrossRef Google scholar
[73]
Escribano-Viana R, Portu J, Garijo P, Lopez R, Santamaria P, et al. Effect of the Sequential Inoculation of Non- Saccharomyces/ Saccharomyceson the Anthocyans and Stilbenes Composition of Tempranillo Wines Frontiers in Microbiology. 2019, 10, 773
CrossRef Google scholar
[74]
Bozic JT, Butinar L, Albreht A, Vovk I, Korte D, Vodopivec BM. The impact of Saccharomycesand non- Saccharomycesyeasts on wine colour: A laboratory study of vinylphenolic pyranoanthocyanin formation and anthocyanin cell wall adsorption LWT. 2020, 123, 109072
CrossRef Google scholar
[75]
Topić Božič J, Ćurko N, Kovačević Ganić K, Butinar L, Albreht A, et al. Synthesis of pyranoanthocyanins from Pinot Noir grape skin extract using fermentation with high pyranoanthocyanin producing yeasts and model wine storage as potential approaches in the production of stable natural food colorants European Food Research and Technology. 2020, 246, 1141-52
CrossRef Google scholar
[76]
Li SY, Zhao PR, Ling MQ, Qi MY, García-Estévez I, et al. Blending strategies for wine color modification I: Color improvement by blending wines of different phenolic profiles testified under extreme oxygen exposures Food Research International. 2020, 130, 108885
CrossRef Google scholar
[77]
Heras-Roger J, Alonso-Alonso O, Gallo-Montesdeoca A, Díaz-Romero C, Darias-Martín J. Influence of copigmentation and phenolic composition on wine color Journal of Food Science and Technology-Mysore. 2016, 53, 2540-47
CrossRef Google scholar
[78]
Escudero-Gilete ML, González-Miret ML, Heredia FJ. Implications of blending wines on the relationships between the colour and the anthocyanic composition Food Research International. 2010, 43, 745-52
CrossRef Google scholar
[79]
Del Alamo Sanza M, Nevares Domínguez I. Wine aging in bottle from artificial systems (staves and chips) and oak woods - Anthocyanin composition Analytica Chimica Acta. 2006, 563, 255-63
CrossRef Google scholar
[80]
Martínez-Gil A, Del Alamo-Sanza M, Nevares I. Evolution of red wine in oak barrels with different oxygen transmission rates. Phenolic compounds and colour LWT. 2022, 158, 113133
CrossRef Google scholar
[81]
Gómez-Plaza E, Cano-López M. A review on micro-oxygenation of red wines: Claims, benefits and the underlying chemistry Food Chemistry. 2011, 125, 1131-40
CrossRef Google scholar
[82]
Cano-López M, López-Roca JM, Pardo-Minguez F, Gómez Plaza E. Oak barrel maturation vs. micro-oxygenation:Effect on the formation of anthocyanin-derived pigments and wine colour Food Chemistry. 2010, 119, 191-95
CrossRef Google scholar
[83]
Oberholster A, Elmendorf BL, Lerno LA, King ES, Heymann H, et al. Barrel maturation, oak alternatives and micro-oxygenation: Influence on red wine aging and quality Food Chemistry. 2015, 173, 1250-58
CrossRef Google scholar
[84]
Lisanti MT, Capuano R, Moio L, Gambuti A. Wood powders of different botanical origin as an alternative to barrel aging for red wine European Food Research and Technology. 2021, 247, 2309-20
CrossRef Google scholar
[85]
Nevares I, del Alamo-Sanza M. Characterization of the oxygen transmission rate of new-ancient natural materials for wine maturation containers Foods. 2021, 10, 140
CrossRef Google scholar
[86]
Maioli F, Picchi M, Guerrini L, Parenti A, Domizio P, et al. Monitoring of Sangiovese red wine chemical and sensory parameters along one-year aging in different tank materials and glass bottle ACS Food Science & Technology. 2022, 2, 221-39
CrossRef Google scholar
[87]
Cano-López M, Pardo-Mínguez F, Schmauch G, Saucier C, Teissedre PL, et al. Effect of micro-oxygenation on color and anthocyanin-related compounds of wines with different phenolic contents Journal of Agricultural and Food Chemistry. 2008, 56, 5932-41
CrossRef Google scholar
[88]
Panprivech S, Lerno LA, Brenneman CA, Block DE, Oberholster A. Investigating the effect of cold soak duration on phenolic extraction during Cabernet Sauvignon fermentation Molecules. 2015, 20, 7974-89
CrossRef Google scholar
[89]
Cejudo-Bastante MJ, Gordillo B, Hernanz D, Escudero-Gilete ML, González-Miret ML, et al. Effect of the time of cold maceration on the evolution of phenolic compounds and colour of Syrah wines elaborated in warm climate International Journal of Food Science and Technology. 2014, 49, 1886-92
CrossRef Google scholar
[90]
Hellström J, Mattila P, Karjalainen R. Stability of anthocyanins in berry juices stored at different temperatures Journal of Food Composition and Analysis. 2013, 31, 12-19
CrossRef Google scholar
[91]
Gómez-Plaza E, Gil-Muñoz R, López-Roca JM, Martínez A. Color and phenolic compounds of a young red wine. Influence of wine-making techniques, storage temperature, and length of storage time. Journal of Agricultural and Food Chemistry. 2000, 48, 736-41
CrossRef Google scholar
[92]
Arapitsas P, Speri G, Angeli A, Perenzoni D, Mattivi F. The influence of storage on the "chemical age" of red wines Metabolomics. 2014, 10, 816-32
CrossRef Google scholar
[93]
Piffaut B, Kader F, Girardin M, Metche M. Comparative degradation pathways of malvidin 3,5-diglucoside after enzymatic and thermal treatments Food Chemistry. 1994, 50, 115-20
CrossRef Google scholar
[94]
Giuffrida de Esteban ML, Ubeda C, Heredia FJ, Catania AA, Assof MV, et al. Impact of closure type and storage temperature on chemical and sensory composition of Malbec wines (Mendoza, Argentina) during aging in bottle Food Research International. 2019, 125, 108553
CrossRef Google scholar
[95]
Ivanišević D, Kalajdžić M, Drenjančević M, Puškaš V, Korać N. The impact of cluster thinning and leaf removal timing on the grape quality and concentration of monomeric anthocyanins in Cabernet-Sauvignon and Probus ( Vitis vinifera L.) wines Oeno One. 2020, 54, 63-74
CrossRef Google scholar
[96]
Chorti E, Guidoni S, Ferrandino A, Novello V. Effect of Different Cluster Sunlight Exposure Levels on Ripening and Anthocyanin Accumulation in Nebbiolo Grapes American Journal of Enology and Viticulture. 2010, 61, 23-30
CrossRef Google scholar
[97]
Yue X, Jing S, Ni X, Zhang K, Fang Y, et al. Anthocyanin and phenolic acids contents influence the color stability and antioxidant capacity of wine treated with mannoprotein Frontiers in Nutrition. 2021 691784
CrossRef Google scholar
[98]
Rinaldo AR, Cavallini E, Jia Y, Moss SMA, McDavid DAJ, et al. A Grapevine Anthocyanin Acyltransferase, Transcriptionally Regulated by VvMYBA, Can Produce Most Acylated Anthocyanins Present in Grape Skins Plant Physiology. 2015, 169, 1897-916
CrossRef Google scholar
This work was supported by the National Natural Science Foundation of China (U21A201207-1). The mechanism of microbial role in the formation of flavor characteristics of wines from the eastern Helan Mountains.

RIGHTS & PERMISSIONS

2023 Editorial Office of Food Innovation and Advances
PDF(6133 KB)

Accesses

Citations

Detail

Sections
Recommended

/