RT Journal Article
T1 Study of the Interaction of Anthocyanins with Phenolic Aldehydes in a Model Wine Solution
A1 Escott Pérez, Carlos
A1 Morata, Antonio
A1 Zamora, Fernando
A1 Loira, Iris
A1 Del Fresno, Juan Manuel
A1 Suárez-Lepe, José Antonio
AB Aldehydes may be present in wines as a result of metabolic processes during wine fermentation or through oxidation and extraction from wood during wine aging in oak barrels. Apart from acetaldehyde, the most abundant aldehyde in wine, other aldehydes such as furfural and more recently vanillin have shown to contribute to the formation of more stable pigments. The copigmentation effect of phenolic molecules, including flavanols and anthocyanins themselves, has been previously evaluated in wine and model solutions, and even the effect of aldehydes related to wine aging has been documented at different pHs and molar ratios. The copigmentation phenomenon is observed by hyperchromic effects and bathochromic shifts of λmax, and, in the same time, the presence of larger molecular weight pigments, potentially less susceptible to degradation, was followed up. This experimental work intended to evaluate the potential of five different aldehydes, all of which are safe for human consumption and are used in the food industry, to the formation of pyranoanthocyanin-like and polymeric pigments in the model solution.
PB ACS Publications
YR 2018
FD 2018-11-15
LK https://hdl.handle.net/20.500.14352/113767
UL https://hdl.handle.net/20.500.14352/113767
LA eng
NO ACS Omega 2018, 3, 11, 15575–15581
NO Author Contributions: C.E. performed the analysis, collected test data, interpreted the results, and drafted the manuscript. A.M. designed the study and interpreted the results. F.Z. designed the study and interpreted the results. I.L. collected data and interpreted results. J.M.d.F. collected data and helped with interpretation of results. J.A.S.-L. helped with the interpretation of the results.
NO Ministerio de Economía, Industria y Competitividad (España)
DS Docta Complutense
RD 25 abr 2025