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Influence of oenological tannins on malvidin-3-O-monoglucoside copigmentation in a model wine solution

dc.rights.licenseopenen_US
dc.contributor.authorGOMBAU, Jordi
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorVIGNAULT, Adeline
dc.contributor.authorPASCUAL, Olga
dc.contributor.authorGOMEZ-ALONSO, Sergio
dc.contributor.authorGRACIA-ROMERO, Esteban
dc.contributor.authorHERMOSÍN, Isidro
dc.contributor.authorCANALS, Joan Miquel
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorTEISSEDRE, Pierre Louis
dc.contributor.authorZAMORA, Fernando
dc.date.accessioned2021-04-13T14:46:42Z
dc.date.available2021-04-13T14:46:42Z
dc.date.issued2019-08-06
dc.identifier.issn2494-1271en_US
dc.identifier.urioai:crossref.org:10.20870/oeno-one.2019.53.3.2412
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/26935
dc.description.abstractEnAim: The aim of the study was to evaluate the effects of five different oenological tannins on the color of a malvidin-3-O-monoglucoside solution, and thereby assess the effectiveness of these tannins as copigments.Methods and results: Solutions containing malvidin-3-O-glucoside and different doses of copigments were prepared. The malvidin-3-O-glucoside concentration of the solutions, and color parameters, were measured after 1 and 7 days.Conclusions: On days 1 and 7, a decrease in lightness and hue, and an increase in chroma, absorption at 520 nm and wavelength of maximal absorption were observed in solutions containing the oenological tannins. A decrease in malvidin-3-O-glucoside concentration in the tannin-containing solutions compared with the control solution was detected on day 7. The extent of this decrease depended on the specific tannin. Some changes in color parameters on day 7 compared with day 1 were observed, which were probably due to the formation of new pigments. The total color difference between the different malvidin-3-O-glucoside solutions and a pure white solution was calculated to estimate the effectiveness of the different tannins as copigments.Significance and impact of the study: These results prove that supplementation with oenological tannins is a viable option for improving the color of red wines. A copigmentation index is proposed for measurement of the effectiveness of copigments.
dc.language.isoENen_US
dc.sourcecrossref
dc.subject.encolor improvement
dc.subject.encopigmentation
dc.subject.enmalvidin-3-O-glucoside
dc.subject.enoenological tannins
dc.subject.enpigments
dc.title.enInfluence of oenological tannins on malvidin-3-O-monoglucoside copigmentation in a model wine solution
dc.typeArticle de revueen_US
dc.identifier.doi10.20870/oeno-one.2019.53.3.2412en_US
dc.subject.halSciences du Vivant [q-bio]/Biologie végétaleen_US
bordeaux.journalOENO Oneen_US
bordeaux.volume53en_US
bordeaux.hal.laboratoriesOenologie - EA 4577en_US
bordeaux.issue3en_US
bordeaux.institutionUniversité de Bordeauxen_US
bordeaux.institutionBordeaux INPen_US
bordeaux.institutionINRAEen_US
bordeaux.peerReviewedouien_US
bordeaux.inpressnonen_US
bordeaux.import.sourcedissemin
hal.identifierhal-03197316
hal.version1
hal.date.transferred2021-04-13T14:46:46Z
hal.exporttrue
workflow.import.sourcedissemin
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