The effects of copigments, sulfur dioxide and enzyme on the mass transfer process of malvidin-3-glucoside using a modelling approach in simulated red wine maceration scenarios

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dc.contributor.authorZhang, X.-K.
dc.contributor.authorJeffery, D.W.
dc.contributor.authorMuhlack, R.A.
dc.contributor.authorDuan, C.-Q.
dc.date.issued2021
dc.description.abstractMaceration is fundamental to producing high quality red wine through the extraction of components from grape, including pigments of importance to wine colour. The effects of copigments and commonly used winemaking additives (maceration enzyme, SO2) on the extraction of malvidin-3-O-glucoside (M3G) were modelled under simulated maceration conditions. Copigments (gallic acid, rutin, caffeic acid) did not significantly facilitate themass transfer process of M3G nor colour extraction, with caffeic acid having significantly lower values. Importantly, SO2showed the most positive effects on both mass distribution constant and internal mass transfer coefficient of M3G, with temperature and ethanol hav-ing less of an impact. Significant interactions of the experimental factors were observed,however, and SO2, temperature, and ethanol were found to play predominant roles in the extraction phenomena. Comparatively, maceration enzyme or rutin (most impactful copigment) did not exhibit as much of an influence on the mass transfer process of M3G.
dc.description.statementofresponsibilityXin-Ke Zhanga, David W. Jefferyc, Richard A. Muhlackc, Chang-Qing Duan
dc.identifier.citationFood and Bioproducts Processing, 2021; 130:34-47
dc.identifier.doi10.1016/j.fbp.2021.09.001
dc.identifier.issn0960-3085
dc.identifier.issn1744-3571
dc.identifier.orcidJeffery, D.W. [0000-0002-7054-0374]
dc.identifier.orcidMuhlack, R.A. [0000-0001-8865-5615]
dc.identifier.urihttps://hdl.handle.net/2440/133119
dc.language.isoen
dc.publisherElsevier BV
dc.relation.granthttp://purl.org/au-research/grants/arc/IC170100008
dc.rights© 2021 Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.
dc.source.urihttps://doi.org/10.1016/j.fbp.2021.09.001
dc.subjectMass distribution constant; Internal mass transfer coefficient; HPLC-DAD; Anthocyanin extraction; Wine colour; Pigment
dc.titleThe effects of copigments, sulfur dioxide and enzyme on the mass transfer process of malvidin-3-glucoside using a modelling approach in simulated red wine maceration scenarios
dc.typeJournal article
pubs.publication-statusPublished

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