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Updated knowledge about pyranoanthocyanins: Impact of oxygen on their contents, and contribution in the winemaking process to overall wine color

dc.rights.licenseopenen_US
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorQUAGLIERI, Cindy
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorJOURDES, Michael
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorWAFFO TEGUO, Pierre
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorTEISSEDRE, Pierre Louis
dc.date.accessioned2021-04-14T09:04:06Z
dc.date.available2021-04-14T09:04:06Z
dc.date.issued2017-09-01
dc.identifier.issn0924-2244en_US
dc.identifier.urioai:crossref.org:10.1016/j.tifs.2017.07.005
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/26938
dc.description.abstractEnBackground Better knowledge of wine composition, especially that of anthocyanin-derived pigments, has helped improve wine quality over the years. The use of micro-oxygenation (MOX), which consists in adding low quantities of oxygen at different stages of the winemaking process, contributes to enhancing and stabilizing wine color through the formation of stable pigments called pyranoanthocyanins, while the cycloaddition of anthocyanins requires an oxidation step. Scope and approach This review describes the formation kinetics and the evolution of the concentrations of the various groups of pyranoanthocyanins. Both non-oxygenated and oxygenated varietal red wine samples are compared in order to determine the impact of MOX on pyranoanthocyanin contents. Key findings and conclusions During alcoholic fermentation, the concentration of vitisin A increases due to the availability of pyruvic acid and progressively decreases with aging. Higher contents are found in Port red wines. MOX can enhance the concentrations in dry red wines but the contents remain lower than those found in Port wines. The formation of vitisin B can be promoted by the oxidation of ethanol in acetaldehyde but the results depend on the varietal red wine used. Flavanol-pyranoanthocyanin contents also vary according to wine age, with a reported decreasing concentration during aging for Port and dry red wines. After MOX treatment, their concentrations increase with a more acidic pH and a higher oxygen rate. The increase of the content in pyranoanthocyanins after two years of ageing contributes to stabilize wine colour. Further studies will determine the impact of oxygen on phenyl-pyranoanthocyanins since data are still scarce on the subject.
dc.language.isoENen_US
dc.sourcecrossref
dc.subjectAnthocyanine
dc.subjectVin rouge
dc.subjectVitis vinifera
dc.subjectOxygénation
dc.title.enUpdated knowledge about pyranoanthocyanins: Impact of oxygen on their contents, and contribution in the winemaking process to overall wine color
dc.typeArticle de revueen_US
dc.identifier.doi10.1016/j.tifs.2017.07.005en_US
dc.subject.halSciences du Vivant [q-bio]/Biologie végétaleen_US
bordeaux.journalTrends in Food Science and Technologyen_US
bordeaux.page139-149en_US
bordeaux.volume67en_US
bordeaux.hal.laboratoriesOenologie - EA 4577en_US
bordeaux.institutionUniversité de Bordeauxen_US
bordeaux.institutionBordeaux INPen_US
bordeaux.institutionINRAEen_US
bordeaux.peerReviewedouien_US
bordeaux.inpressnonen_US
bordeaux.import.sourcedissemin
hal.exportfalse
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