Disappearance of anthocyanins as grape juice is prepared and oxidized with PPO and PPO substrates

American Journal of Enology and Viticulture

Volumn 48, Issue 1, 1997, Pages 13-25

  Yokotsuka, Koki ^a   Singleton, Vernon L ^b  

^a UNIVERSITY OF YAMANASHI   (Japan)

^b UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

acthocyanins; color; grape juice; polyphenoloxidase

Indexed keywords

EID: 0030913577     PISSN: 00029254     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (42)

1. Bakker, J., and C. F. Timberlake. The mechanism of color changes in aging port wine. Am. J. Enol. Vitic. 37:288-292 (1986).
2. Berg, H. W., and M. Akiyoshi. Color behavior during fermentation and aging of wines. Am. J. Enol. Vitic. 13:126-132 (1962).
3. Calvi, J. P., and F. J. Francis. Stability of concord grape (V. labrusca) anthocyanins in model systems. J. Food Sci. 43:1448-1456 (1978).
4. Cash, J. N., W. A. Sistrunk, and C. A. Stuttle. Characterization of Concord grape polyphenoloxidase involved in juice color loss. J. Food Sci. 41: 1398-1402 (1976).
5. Cheynier, V. F., E. Trousdale, V. L. Singleton, M. J. Salgues, and R. Wylde. Characterization of 2-S-glutathionylcaftaric acid and its hydrolysis in relation to grape wines. J. Agric. Food Chem. 34:217-221 (1986).
6. Flora, L. F. Influence of heat, cultivar and maturity on the anthocyanidin-3,5-diglucosides of Muscadine grapes. J. Food Sci. 43:1819-1821 (1978).
7. Gunata, Y. Z., J.-C. Sapis, and M. Moutounet. Substances and aromatic carboxylic acid inhibitors of grape phenol oxidases. Phytochemistry, 26: 1573-1575 (1987).
8. Harel, E., and A. M. Mayer. Partial purification and properties of catechol oxidases in grapes. Phytochemistry 10:17-22 (1971).
9. th ed.). Method 47.021. pp 927-928. Association of Official Analytical Chemists, Washington, DC (1975).
10. Interesse, F. S., V. Alloggio, F. Lamparelli, and G. D Avella. Characterization of the oxidative enzymatic system of the phenolic compounds from Muscat Grapes. Lebensm. Wiss. u. Technol. 17:5-10 (1984).
11. Niketi'c-Aleksi'c, G. K., and G. Hrazdina. Quantitative analysis of the anthocyanin content in grape juices and wines. Lebensm.-Wiss. Technol. 5:163-165 (1972).
12. Peng, C. Y., and P. Markakis. Effect of phenolase on anthocyanins. Nature. 199:597-598 (1963).
13. Pifferi, P. G., and R. Cultrera. Enzymatic degradation of anthocyanins: The role of sweet cherry polyphenol oxidase. J. Food Sci. 39:786-791 (1974).
14. Raynal, J., and M. Moutounet. Intervention of phenolic compounds in plum technology. 2. Mechanism of anthocyanin degradation. J. Agric. Food Chem. 37:1051-1053 (1989).
15. Robinson, W. B., L. D. Weirs, J. J. Bertino, and L. R. Mattick. The relation of anthocyanin composition to color stability of New York state wines. Am. J. Enol. Vitic. 17:178-184 (1966).
16. Sims, C. A., and J. R. Morris. Effects of pH, sulfur dioxide, storage time, and temperature on the color and stability of red Muscadine grape wine. Am. J. Enol. Vitic. 35:35-39 (1984).
17. Sims, C. A., and J. R. Morris. A comparison of the color components and color stability of red wine from Noble and Cabernet Sauvignon at various pH levels. Am. J. Enol. Vitic. 36:181-184 (1985).
18. Singleton, V. L., H. W. Berg, and J. F. Guymon. Anthocyanin color level in port-type wines as affected by the use of wine spirits containing aldehyde. Am. J. Enol. Vitic. 25:119-126 (1974).
19. Singleton, V. L., and J. J. L. Cilliers. Phenolic browning: a perspective from grape and wine research. In: Enzymatic Browning and Its Prevention (ACS Symposium Series No. 600, 23-48). C. Y. Lee and J. R. Whitaker (Eds.). American Chemical Society (1995).
20. Singleton, V. L., M. Salgues, J. Zaya, and E. Trousdale. Caftaric acid disappearance and conversion to products of enzymatic oxidation in grape must and wine. Am. J. Enol. Vitic. 36:50-56 (1985).
21. Singleton, V. L., C. F. Timberlake, and A. G. H. Lea. The phenolic cinnamates of white grapes and wine. J. Sci. Food Agric. 29:403-410 (1978).
22. Singleton, V. L., and E. K. Trousdale. Anthocyanin-tannin interactions explaining differences in polymeric phenols between white and red wines. Am. J. Enol. Vitic. 43:63-70 (1992).
23. Singleton, V. L., J. Zaya, E. Trousdale, and M. Salgues. Caftaric acid in grapes and conversion to a reaction product during processing. Vitis, 23: 113-120 (1984).
24. Skalski, C., and W. A. Sistrunk. Factors influencing color degradation in Concord grape juice. J. Food Sci. 38:1060-1062 (1973).
25. Slinkard, K., and V. L. Singleton. Total phenol analysis: automation and comparison with manual methods. Am. J. Enol. Vitic. 28:49-55 (1977).
26. Somers, C. S., and M. E. Evans. Wine quality: Correlations with colour density and anthocyanin equilibria in a group of young red wines. J. Sci. Food Agric. 25:1369-1379 (1974).
27. 2, chemical age. J. Sci. Food Agric. 28:279-287 (1977).
28. Somers, C. S., and M. E. Evans. Grape pigment phenomena: Interpretation of major color losses during vinification. J. Sci. Food Agric. 30:623-633 (1979).
29. Timberlake, C. F., and P. Bridle. Interactions between anthocyanins, phenolic compounds, and acetaldehyde and their significance in red wine. Am. J. Enol. Vitic. 27:97-105 (1976).
30. Tulyanthan, V., R. B. Boulton, and V. L. Singleton. Oxygen uptake by gallic acid as a model for similar reactions in wines. J. Agric. Food Chem. 37:844-849 (1989).
31. Van Buren J. P., J. J. Bertino, and W. B. Robinson. The stability of wine anthocyanins on exposure to heat and light. Am. J. Enol. Vitic. 19:147-154 (1968).
32. Van Buren, D. M. Scheiner, and A. C. Wagenknecht. An anthocyanin-decoloring system in sour cherries. Nature 4707:165-166 (1960).
33. Wagenknecht, D. M. Scheiner, and J. P. Van Buren. Anthocyanase activity and its possible relation to scald in sour cherries. Food Technol. 14:47-49 (1960).
34. Wesche-Ebeling, P., and M. W. Montgomery. Strawberry polyphenoloxidase: Its role in anthocyanin degradation. J. Food Sci. 55:731-734 (1990).
35. Wissemann, K. W., and C. Y. Lee. Characterization of polyphenoloxidase from Ravat 51 and Niagara grapes. J. Food Sci. 46:506-514 (1981).
36. Yokotsuka, K. Changes in color during aging of Cabernet Sauvignon and Muscat Bailey A red wines: I. Spectral analysis of pigment parameters. J. Brew. Soc. Japan. 90:222-229 (1995).
37. Yokotsuka, K. Changes in color during aging of Cabernet Sauvignon and Muscat Bailey A red wines: II. Some properties of polymeric pigments remaining in aqueous layers after extraction of red wines with isoamyl alcohol. J. Brew. Soc. Japan. 90:485-491 (1995).
38. Yokotsuka, K. Changes in color during aging of Cabernet Sauvignon and Muscat Bailey A red wines: I. Fractionation of monomeric anthocyanins and oligomeric and polymeric pigments from young red wine by extraction with two organic solvents, and variability and sensitivity of the fractions to pH changes and bleaching by bisulfite. J. Brew. Soc. Japan. 90:560-565 (1995).
39. Yokotsuka, K. Effect of press design and pressing pressures on grape juice components. J. Ferment. Bioeng. 70:15-21 (1990).
40. Yokotsuka, K., S. Makino, and V. L. Singleton. Polyphenol oxidase from grapes: Precipitation, re-solubilization and characterization. Am. J. Enol. Vitic. 39:293-302 (1988).
41. Yokotsuka, K., and N. Nishino. Extraction of anthocyanins from Muscat Bailey A grape skins. J. Ferment. Bioeng. 69:328-334 (1990).
42. Yokotsuka, K., T. Shimizu, and T. Shimizu. Polyphenoloxidase from six mature grape varieties and their activities towards various phenols. J. Ferment. Bioeng. 71:156-162 (1991).