RefDoc
Haut

Faire une nouvelle recherche
Make a new search
Lancer la recherche


Titre du document / Document title

Effect of acetaldehyde and several acids on the formation of vitisin A in model wine anthocyanin and colour evolution

Auteur(s) / Author(s)

ROMERO C. (1) ; BAKKER J. (1) ;

Affiliation(s) du ou des auteurs / Author(s) Affiliation(s)

(1) Institute of Food Research, Reading Laboratory, Earley Gate, Whiteknights Road, Reading RG6 6BZ, ROYAUME-UNI

Résumé / Abstract

It was found that the reaction between malvidin 3-glucoside and added pyruvic acid (PA), leading to the formation of vitisin A in model wine solutions, was not prevented by the addition of either acetaldehyde (A) or several organic acids. The acylated forms of vitisin A (3-acetylvitisin A and 3-p-coumarylvitisin A) were formed through the interaction of malvidin 3-acetylglucoside and malvidin 3-p-coumarylglucoside. Disappearance of the three main anthocyanins (malvidin 3-glucoside, malvidin 3-acetylglucoside and malvidin 3-p-coumarylglucoside) from the model wine with time followed first order kinetics. Acetaldehyde had the effect of increasing the total amount of these losses but producing smaller amounts of vitisin A. During ageing model solutions developed some browness. The brownest solution was obtained without A and a reduced rate of browning was found in the presence of A. This latter result can be explained by the assumption of a superimposition of a blueing effect upon reactions of A with anthocyanins. In the presence of PA the formation of vitisin A compounds gave an intermediate colour, contributing a reddish hue to the solution. A good correlation (r2 = 0.96) between the percentage of vitisin A, of the total anthocyanins and the hue angle was observed. The addition of large amounts of organic acids that are normally found in wine into the model solutions did not lead to the formation of new anthocyanins. The linear loss of PA in all model systems indicates that a first order reaction occurs and 35.35 times more PA than total anthocyanin was lost to form the new compounds.

Revue / Journal Title

International journal of food science & technology    ISSN  0950-5423   CODEN IJFTEZ 

Source / Source

2000, vol. 35, no1, pp. 129-140 (1 p.1/4)

Langue / Language

Anglais

Editeur / Publisher

Wiley-Blackwell, Oxford, ROYAUME-UNI  (1987) (Revue)

Mots-clés anglais / English Keywords

Red wine

;

Acetaldehyde

;

Copolymerization

;

Chemical degradation

;

Organic pigment

;

Organic acids

;

Pyruvic acid

;

Anthocyanin

;

Color

;

First order equation

;

Alcoholic fermentation

;

Ageing

;

Concentration effect

;

Property composition relationship

;

Alcoholic beverage

;

Biochemical reaction

;

Ketoacid

;

Flavonoid

;

Enology

;

Glucoside

;

Mots-clés français / French Keywords

Vin rouge

;

Acétaldéhyde

;

Copolymérisation

;

Dégradation chimique

;

Pigment organique

;

Acide organique

;

Pyruvique acide

;

Anthocyane

;

Couleur

;

Equation ordre 1

;

Fermentation alcoolique

;

Vieillissement

;

Effet concentration

;

Relation composition propriété

;

Vitisine A

;

Malvidine

;

Boisson alcoolisée

;

Réaction biochimique

;

Cétoacide

;

Flavonoïde

;

Oenologie

;

Glucoside

;

Mots-clés espagnols / Spanish Keywords

Vino tinto

;

Acetaldehído

;

Copolimerización

;

Degradación química

;

Pigmento orgánico

;

Acido orgánico

;

Piruvico ácido

;

Antocianina

;

Color

;

Ecuación orden 1

;

Fermentación alcohólica

;

Envejecimiento

;

Efecto concentración

;

Relación composición propiedad

;

Bebida alcohólica

;

Reacción bioquímica

;

Cetoácido

;

Flavonoide

;

Enología

;

Glucósido

;

Localisation / Location

INIST-CNRS, Cote INIST : 13345, 35400008620693.0120

Nº notice refdoc (ud4) : 1283952



Faire une nouvelle recherche
Make a new search
Lancer la recherche
Bas