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Type: Journal article
Title: Copigmentation between malvidin-3-glucoside and some wine constituents and its importance to colour expression in red wine
Author: Lambert, S.
Asenstorfer, R.
Williamson, N.
Iland, P.
Jones, G.
Citation: Food Chemistry, 2011; 125(1):106-115
Publisher: Elsevier Sci Ltd
Issue Date: 2011
ISSN: 0308-8146
Statement of
Stephanie G. Lambert, Robert E. Asenstorfer, Natalie M. Williamson, Patrick G. Iland, Graham P. Jones
Abstract: Thermodynamic parameters for intermolecular copigmentation interactions involving malvidin-3-glucoside were determined by UV/visible spectroscopy at wine pH (pH 3.6). These included associationmconstants, enthalpy and entropy changes, which were measured for chlorogenic acid, caffeic acid, quercetin, quercetin-3-glucoside, (_)-epicatechin, (+)-catechin, procyanidin dimer and seed tannin. Quercetin produced the strongest copigment (KCP = 2900 ± 1300), whilst the addition of glucose at position 3 (quercetin-3-glucoside) reduced its effect by almost 10-fold. Malvidin-3-glucoside self-association(KD = 3300 ± 300 mol_1 l) was thermodynamically favoured over intermolecular interaction with any of the copigments tested. No colour enhancement due to self-association was observed for malvidin-3-glucoside-derived pigments that cannot enter hydration reactions. In addition, malvidin-3-(6-O-p-coumaryl) glucoside did not show colour enhancement suggesting that the p-coumaryl group prevents self-association. The malvidin-3-glucoside circular dichroism (CD) spectrum was not affected by indicated changes in malvidin-3-glucoside concentration. These observations demonstrate that self-association of malvidin-3-glucoside is more important than copigmentation in young red wine.
Keywords: Intermolecular copigmentation
Seed tannin
UV/visible spectroscopy
Rights: © 2010 Elsevier Ltd. All rights reserved
DOI: 10.1016/j.foodchem.2010.08.045
Grant ID: ARC
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Appears in Collections:Agriculture, Food and Wine publications
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