Alcalde-Eon Cristina, García-Estévez Ignacio, Puente Victor, Rivas-Gonzalo Julián C, Escribano-Bailón M Teresa
Grupo de Investigación en Polifenoles, Unidad de Nutrición y Bromatologı́a, Facultad de Farmacia, Universidad de Salamanca , Campus Miguel de Unamuno, E 37007 Salamanca, Spain.
J Agric Food Chem. 2014 Jul 23;62(29):6984-94. doi: 10.1021/jf4055825. Epub 2014 Mar 13.
The effects of cold treatment and time on CIELAB color parameters and on anthocyanin and anthocyanin-derived pigments composition have been evaluated as has been the effectiveness of either an enological tannin or a mannoprotein (M) on their stabilization. With respect to color, hue (hab) was increased in the wines treated with both enological products. Furthermore, the color changes induced by cold treatment were lessened by the addition of these two enological products, although the protective effect was higher for the wines treated with M. The pigment analysis revealed higher percentages of anthocyanin-derived pigments in tannin and M-treated samples (in both cold treated and not) in relation to control ones. The addition of the enological tannin may favor the synthesis of anthocyanin-derived pigments, which are chemically more stable than native anthocyanins, whereas M seems to stabilize anthocyanin-derived pigments from a colloidal point of view, avoiding their aggregation and further precipitation.
已评估了冷处理和时间对CIELAB颜色参数、花青素及花青素衍生色素组成的影响，以及酿酒单宁或甘露糖蛋白（M）对其稳定性的影响。在颜色方面，用这两种酿酒产品处理的葡萄酒中色调（hab）增加。此外，添加这两种酿酒产品可减轻冷处理引起的颜色变化，尽管对于用M处理的葡萄酒，保护效果更高。色素分析表明，与对照样品相比，单宁和M处理样品（包括冷处理和未冷处理的）中花青素衍生色素的百分比更高。添加酿酒单宁可能有利于花青素衍生色素的合成，其化学稳定性高于天然花青素，而从胶体角度来看，M似乎可稳定花青素衍生色素，避免其聚集和进一步沉淀。
