Institute of Nutritional and Food Sciences, Molecular Food Technology, University of Bonn, Friedrich-Hirzebruch-Allee 7, 53115 Bonn, Germany.
Faculty of Organic Agricultural Sciences, Organic Food Quality, University of Kassel, Nordbahnhofstrasse 1a, 37213 Witzenhausen, Germany.
Food Res Int. 2024 Jul;188:114442. doi: 10.1016/j.foodres.2024.114442. Epub 2024 May 5.
The long-term stability of red wine color depends on the formation of polymeric pigments from anthocyanins. Although there is still a lot of uncertainty about the specific structure of this diverse group of pigments, there is consensus that they are reaction products of anthocyanins and other polyphenols. Interactions between anthocyanins and pectic polysaccharides have been suggested to stabilize anthocyanins. This study explores the impact of such interactions by adding pectin during red winemaking. The results demonstrate that these interactions induce the formation of additional polymeric pigments which enhance the pigment stability during fermentation and aging. While initial pigment formation is higher in wines with added pectin, a notable proportion of the complexes degrades in the later stages of fermentation. Presumably, tannins form insoluble complexes with pectin, reducing tannin concentration by more than 300 mg/L. Anthocyanin concentrations decrease by over 400 mg/L, and polymeric pigments double. Anthocyanins that form polymeric pigments with pectic polysaccharides expand the range of pigments in red wines with possible consequences for the sensory properties of the wine. These findings highlight the complex interactions between pectin, anthocyanins, and tannins, and their influence on pigment formation and wine composition during fermentation and aging.
红葡萄酒颜色的长期稳定性取决于花色苷形成的聚合色素。尽管对于这种多样化的色素群体的具体结构仍存在很多不确定性，但人们普遍认为它们是花色苷和其他多酚的反应产物。花色苷与果胶多糖之间的相互作用被认为可以稳定花色苷。本研究通过在红葡萄酒酿造过程中添加果胶来探索这种相互作用的影响。结果表明，这些相互作用诱导了额外的聚合色素的形成，从而在发酵和陈酿过程中提高了色素的稳定性。虽然添加果胶会导致初始色素形成更高，但在发酵后期，相当一部分复合物会降解。据推测，单宁与果胶形成不溶性复合物，使单宁浓度降低超过 300mg/L。花色苷浓度下降超过 400mg/L，聚合色素增加一倍。与果胶多糖形成聚合色素的花色苷扩大了红葡萄酒中色素的范围，这可能对葡萄酒的感官特性产生影响。这些发现强调了果胶、花色苷和单宁之间的复杂相互作用，以及它们在发酵和陈酿过程中对色素形成和葡萄酒成分的影响。
