Blending strategies for wine color modification Ⅰ: Color improvement by blending wines of different phenolic profiles testified under extreme oxygen exposures. (April 2020)

• Record Type: Journal Article
• Authors: Li, Si-Yu; Zhao, Pei-Ru; Ling, Meng-Qi; Qi, Meng-Yao; García-Estévez, Ignacio; Escribano-Bailón, María Teresa; Chen, Xin-Jun; Shi, Ying; Duan, Chang-Qing
• Is Part Of: Food research international. Volume 130(2020)
• Publication Date: 2020-04
• Subjects: Red wine -- Blending -- Polyphenols -- Color modification -- Oxygenation -- Oxidation; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2019.108885
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: Blending for wine color improvement can be realized under different oxygen exposure. The contribution of modifier wines can be anthocyanins, flavonols, or flavan-3-ols. Modifier wine contributed flavan-3-ols lead to more color improvement visually. Base wine with weak phenolic profile was more easily to be chromatically modified. Abstract: Limited oxygenation and over-oxidation experiments were designed to compare the phenolic and chromatic characters of base wines Cabernet Franc (CF), Cabernet Sauvignon (CS), and their counterparts that blended with modifier wines Marselan (MA) and Petit Verdot (PV). In both limited oxygenation and over-oxidation conditions, all blend wines generally contained higher C*ab, a* and Red%, and lower hab, b* and Yellow% than their base wine counterparts, because MA contributed flavonols (copigments) and anthocyanins, and PV contributed flavanols (anthocyanin derived pigments precursors). Chromatic changes that can be perceived by human eye (ΔE*ab ) in CF based blend wines were more obvious than that of CS based blend wines, which indicate that base wine with lower phenolic concentrations and weak phenolic profiles (CF) might be more prone to be chromatically modified than base wine with higher phenolic concentrations and distinct phenolic profiles (CS). Chemical influences of different blending strategies on anthocyanin derivatives' formations were depending on phenolic profiles of the modifier wines and base wines, and also on the oxygen exposure. The results suggest that the chromatic improvement of base wines could be realized by blending modifier wines under different oxygen exposures.