Ability of Different Flavonols and Commercial Mannoproteins to Enhance Wine Colour through Copigmentation

IF 2.5 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY Australian Journal of Grape and Wine Research Pub Date : 2024-09-06 DOI:10.1155/2024/6822967
Cristina Alcalde-Eon, María-Teresa Escribano-Bailón, Ignacio García-Estévez
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Abstract

Copigmentation is a noncovalent interaction between anthocyanins and colourless copigments that stabilises the anthocyanin-coloured forms by protecting them against water attack. Copigmentation can be responsible for almost half of the colour observed in young red wines. It has been reported that flavonols are the most effective wine copigments, but studies on the influence of the structure of these copigments on the magnitude of copigmentation are scarce. However, flavonol profiles change with grape variety and can condition the colour of the resulting wines. In addition, mannoproteins (MPs) have been reported to interact with flavonoids, which, consequently, might affect the flavonol-anthocyanin interaction. The objective of the present study was to evaluate the ability of five grape flavonols (isorhamnetin, kaempferol, quercetin, syringetin, and myricetin 3-O-glucosides: I-3-glc, K-3-glc, Q-3-glc, S-3-glc, and My-3-glc) by conventional spectrophotometric measurements and CIELAB analysis to copigment with malvidin 3-O-glucoside (mv-3-glc) in the absence or presence of five different MPs (binary and ternary model systems). Among the tested flavonols, I-3-glc was the most effective copigment, whereas K-3-glc was the least one. S-3-glc and Q-3-glc showed intermediate effectiveness, but that of S-3-glc was closer to I-3-glc and that of Q-3-glc to K-3-glc. These results point out that the presence of methoxyl groups in the B-ring of the flavonol increases copigmentation magnitude. The participation of My-3-glc in copigmentation interactions seemed to be hindered by its colloidal instability. Regarding the tested MPs, they did not provoke a direct copigmentation effect, but were able to modify the magnitude of the interaction between the flavonols and the anthocyanin and, in some cases, the colloidal behaviour of coloured aggregates formed over time. Finally, the results of the additional HPLC-DAD analyses point to a greater protection of the anthocyanin against degradation in the model systems where the magnitude of copigmentation was greater.

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不同黄酮醇和商用甘露蛋白通过共着色增强葡萄酒颜色的能力
共着色是花青素和无色共着色剂之间的一种非共价作用,它通过保护花青素免受水的侵蚀而使其颜色稳定。在新酿红葡萄酒中观察到的几乎一半颜色都是由共聚物造成的。据报道,黄酮醇是最有效的葡萄酒共聚物,但有关这些共聚物的结构对共聚程度的影响的研究却很少。然而,黄酮醇的结构会随着葡萄品种的变化而变化,并会影响葡萄酒的颜色。此外,有报道称甘露蛋白(MPs)与类黄酮相互作用,从而可能影响黄酮醇与花青素的相互作用。本研究的目的是评估五种葡萄黄酮(异鼠李素、山奈酚、槲皮素、丁香素和杨梅素 3-O-葡萄糖苷)的能力:通过传统的分光光度法测量和 CIELAB 分析,在没有或有五种不同的 MPs(二元和三元模型系统)的情况下,将 I-3-glc、K-3-glc、Q-3-glc、S-3-glc 和 My-3-glc)与麦饭石黄素 3-O-葡萄糖苷(mv-3-glc)进行共聚。在测试的黄酮醇中,I-3-glc 是最有效的共赋形剂,而 K-3-glc 是最无效的共赋形剂。S-3-glc 和 Q-3-glc 显示出中等效果,但 S-3-glc 的效果更接近 I-3-glc,Q-3-glc 的效果更接近 K-3-glc。这些结果表明,黄酮醇 B 环中甲氧基的存在增加了共着色的程度。My-3-glc 参与共着色作用似乎受到其胶体不稳定性的阻碍。至于测试的 MPs,它们没有直接引起共着色效应,但能够改变黄酮醇和花青素之间相互作用的程度,在某些情况下,还能改变随着时间推移形成的有色聚集体的胶体行为。最后,额外的 HPLC-DAD 分析结果表明,在共着色程度较高的模型体系中,花青素对降解的保护作用更大。
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来源期刊
CiteScore
5.30
自引率
7.10%
发文量
35
审稿时长
3 months
期刊介绍: The Australian Journal of Grape and Wine Research provides a forum for the exchange of information about new and significant research in viticulture, oenology and related fields, and aims to promote these disciplines throughout the world. The Journal publishes results from original research in all areas of viticulture and oenology. This includes issues relating to wine, table and drying grape production; grapevine and rootstock biology, genetics, diseases and improvement; viticultural practices; juice and wine production technologies; vine and wine microbiology; quality effects of processing, packaging and inputs; wine chemistry; sensory science and consumer preferences; and environmental impacts of grape and wine production. Research related to other fermented or distilled beverages may also be considered. In addition to full-length research papers and review articles, short research or technical papers presenting new and highly topical information derived from a complete study (i.e. not preliminary data) may also be published. Special features and supplementary issues comprising the proceedings of workshops and conferences will appear periodically.
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The Wine Quality of Merlot Relies in Irrigation Supplementation and Spotlights Sustainable Production Constraints in Mediterranean-Type Ecosystems Respectful Pruning Improves Grapevine Development: A Case Study in Young Vineyards Ability of Different Flavonols and Commercial Mannoproteins to Enhance Wine Colour through Copigmentation The Influences of Rootstock on the Performance of Pinot Noir (Vitis vinifera L.): Berry and Wine Composition A Comparative Study on the Modification of Polyphenolic, Volatile, and Sensory Profiles of Merlot Wine by Indigenous Lactiplantibacillus plantarum and Oenococcus oeni
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