Influence of Tannin Extract and Yeast Extract on Color Preservation and Anthocyanin Content of Mulberry Wine

Journal of Food Science

Volumn 83, Issue 4, 2018, Pages 1084-1093

  You, Yilin ^a   Li, Na ^a   Han, Xue ^a   Guo, Jielong ^a   Liu, Guojie ^a   Huang, Weidong ^a   Zhan, Jicheng ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

anthocyanin; color protection; mulberry wine; tannin extract; yeast extract

Indexed keywords

ALCOHOL; ANTHOCYANIN; CYANIDIN 3-RUTINOSIDE; FRUCTOSE; GLUCOSE; POLYPHENOL; TANNIN DERIVATIVE;

ANALYSIS; CHEMICAL PHENOMENA; CHEMISTRY; COLOR; CONSUMER ATTITUDE; FEMALE; FOOD HANDLING; FOOD PRESERVATION; HUMAN; MALE; METABOLISM; MORUS; TASTE; WINE; YEAST;

ANTHOCYANINS; CHEMICAL PHENOMENA; COLOR; CONSUMER BEHAVIOR; ETHANOL; FEMALE; FOOD HANDLING; FOOD PRESERVATION; FRUCTOSE; GLUCOSE; HUMANS; MALE; MORUS; POLYPHENOLS; TANNINS; TASTE; WINE; YEASTS;

EID: 85043700148     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.14094     Document Type: Article

References (46)

1. Akkarachaneeyakorn, S., & Tinrat, S. (2015). Effects of types and amounts of stabilizers on physical and sensory characteristics of cloudy ready-to-drink mulberry fruit juice. Food Science & Nutrition, 3, 213–220.
2. Berns, R. S. (1996). Computer-controlled CRT colorimetry: A view from CIE. Color and imaging conference; 4th color and imaging conference final program and proceedings. Society for Imaging Science and Technology, 4, 227–229.
3. Butkhup, L., Jeenphakdee, M., Jorjong, S., Samappito, S., Samappito W, & Chowtivannakul S. (2011). HS-SPME-GC-MS analysis of volatile aromatic compounds in alcohol related beverages made with mulberry fruits. Food Science and Biotechnology, 20, 1021–1032.
4. Cadot, Y., Caillé, S., Samson, A., Barbeau, G., & Cheynier, V. (2010). Sensory dimension of wine typicality related to a terroir by quantitative descriptive analysis, just about right analysis and typicality assessment. Analytica Chimica Acta, 660, 53–62.
5. Celli, G. B., & Brooks, M. S. (2017). Impact of extraction and processing conditions on betalains and comparison of properties with anthocyanins—A current review. Food Research International, 100, 501–509.
6. Chen, D., & Liu, S. Q. (2016). Transformation of chemical constituents of lychee wine by simultaneous alcoholic and malolactic fermentations. Food Chemistry, 196, 988–995.
7. Darias-Martín, J., Martín-Luis, B., Carrillo-López, M., Lamuela-Raventós, R., Díaz-Romero, C., & Boulton, R. (2002). Effect of caffeic acid on the color of red wine. Journal of Agricultural and Food Chemistry, 50, 2062–2067.
8. Doka, O., & Bicanic, D. (2002). Determination of total polyphenolic content in red wines by means of the combined He-Ne laser optothermal window and Folin-Ciocalteu colorimetry assay. Analytical Chemistry, 74, 2157–2161.
9. Ercisli, S., & Orhan, E. (2007). Chemical composition of white (Morus alba), red (Morus rubra), and black (Morus nigra) mulberry fruits. Food Chemistry, 103, 1380–1384.
10. Erkan-Koç, B., Türkyılmaz, M., Yemiş, O., & Özkan, M. (2015). Effects of various protein- and polysaccharide-based clarification agents on antioxidative compounds and colour of pomegranate juice. Food Chemistry, 184, 37–45.
11. Fanzone, M., González-Manzano, S., Pérez-Alonso, J., Escribano-Bailón, M. T., Jofré, V., Assof, M., & Santos-Buelga, C. (2015). Evaluation of dihydroquercetin-3-O-glucoside from Malbec grapes as copigment of malvidin-3-O-glucoside. Food Chemistry, 175, 166–173.
12. Filipe-Ribeiro, L., Milheiro, J., Matos, C. C., Cosme, F., & Nunes, F. M. (2017). Data on changes in red wine phenolic compounds, headspace aroma compounds and sensory profile after treatment of red wines with activated carbons with different physicochemical characteristics. Data Brief, 12, 188–202.
13. González-Manzano, S., Dueñas, M., Rivasgonzalo, J. C., Escribano-Bailón, M. T., & Santos-Buelga, C. (2009). Studies on the copigmentation between anthocyanins and flavan-3-ols and their influence in the colour expression of red wine. Food Chemistry, 114, 649–656.
14. González-Manzano, S., Mateus, N., De Freitas, V., & Santos-Buelga, C. (2008). Influence of the degree of polymerisation in the ability of catechins to act as anthocyanin copigments. European Food Research and Technology, 227, 83–92.
15. González-Royo, E., Esteruelas, M., Kontoudakis, N., Fort, F., Canals, J. M., & Zamora, F. (2017). The effect of supplementation with three commercial inactive dry yeasts on the colour, phenolic compounds, polysaccharides and astringency of a model wine solution and red wine. Journal of the Science of Food and Agriculture, 97, 172–181.
16. Gras, C. C., Bause, K., Leptihn, S., Carle, R., & Schweiggert, R. M. (2018). Effect of chlorogenic acid on spectral properties and stability of acylated and non-acylated cyanidin-3-O-glycosides. Food Chemistry, 240, 940–950.
17. Gris, E. F., Ferreira, E. A., Falcao, L. D., & Bordignon-Luiz, M. T. (2007). Caffeic acid copigmentation of anthocyanins from Cabernet Sauvignon grape extracts in model systems. Food Chemistry, 100, 1289–1296.
18. Gutiérrez, I. H., Lorenzo, E. S. P., & Espinosa, A. V. (2005). Phenolic composition and magnitude of copigmentation in young and shortly aged red wines made from the cultivars, Cabernet Sauvignon, Cencibel, and Syrah. Food Chemistry, 92, 269–283.
19. Han, F. L., Zhang, W. N., Pan, Q. H., Zheng, C. R., Chen, H. Y., & Duan, C. Q. (2008). Principal component regression analysis of the relation between CIELAB color and monomeric anthocyanins in young Cabernet Sauvignon wines. Molecules, 13, 2859–2870.
20. Han, Q., Gao, H., Chen, H., Fang, X., & Wu, W. (2017). Precooling and ozone treatments affects postharvest quality of black mulberry (Morus nigra) fruits. Food Chemistry, 221, 1947–1953.
21. Heras-Roger, J., Díaz-Romero, C., & Darias-Martín, J. (2016). What gives a wine its strong red color? Main correlations affecting copigmentation. Journal of Agricultural and Food Chemistry, 64, 6567–6574.
22. Hermosín Gutiérreza, I., Sánchez-Palomo Lorenzo, E., & Vicario Espinosa, A. (2005). Phenolic composition and magnitude of copigmentation in young and shortly aged red wines made from the cultivars, Cabernet Sauvignon, Cencibel, and Syrah. Food Chemistry, 92, 269–283.
23. Huang, H. T. (1955). Decolorization of anthocyanins by fungal enzymes. Journal of Agricultural and Food Chemistry, 3, 141–146.
24. Jao, H., Hsu, J. D., Lee, Y. R., Lo, C., & Lee, H. J. (2016). Mulberry water extract regulates the osteoblast/osteoclast balance in an ovariectomic rat model. Food & Function, 7, 4753–4763.
25. Kalkan Yildirim, H. (2006). Evaluation of colour parameters and antioxidant activities of fruit wines. International Journal of Food Sciences and Nutrition, 57, 47–63.
26. Kamiloglu, S., Serali, O., Unal, N., & Capanoglu, E. (2013). Antioxidant activity and polyphenol composition of black mulberry (Morus nigra L.) products. Journal of Berry Research, 3, 41–51.
27. Kunsági-Máté, S., Szabó, K., Nikfardjam, M. P., & Kollár, L. (2006). Determination of the thermodynamic parameters of the complex formation between malvidin-3-O-glucoside and polyphenols. Copigmentation effect in red wines. Journal of Biochemical and Biophysical Methods, 69, 113–119.
28. Lambert, S. G. (2002). Copigmentation and its impact on the stabilisation of red wine pigments / by Stephanie Green Lambert. Proceedings of The Society for Experimental Biology and Medicine, 283, 507–510.
29. Lim, H. H., Yang, S. J., Kim, Y., Lee, M., & Lim, Y. (2013). Combined treatment of mulberry leaf and fruit extract ameliorates obesity-related inflammation and oxidative stress in high fat diet-induced obese mice. Journal of Medicinal Food, 16, 673–680.
30. Limbo, S., & Piergiovanni, L. (2006). Shelf life of minimally processed potatoes: Part 1. Effects of high oxygen partial pressures in combination with ascorbic and citric acids on enzymatic browning. Postharvest Biology and Technology, 39, 254–264.
31. Liu, Y. X., Liang, N. N., Wang, J., Pan, Q. H., & Duan, C. Q. (2013). Effect of the prefermentative addition of five enological tannins on anthocyanins and color in red wines. Journal of Food Science, 78, C25–C30.
32. Llobodanin, L. G., Barroso, L. P., & Castro, I. A. (2014). Sensory characterization of young South American red wines classified by varietal and origin. Journal of Food Science, 79, S1595–S1603.
33. Michlmayr, H., Nauer, S., Brandes, W., Schümann, C., Kulbe, K. D., del Hierro, A. M., & Eder, R. (2012). Release of wine monoterpenes from natural precursors by glycosidases from Oenococcus oeni. Food Chemistry, 135, 80–87.
34. Mirabel, M., Saucier, C., Guerra, C., & Glories, Y. (1999). Copigmentation in model wine solutions: Occurrence and relation to wine aging. American Journal of Enology and Viticulture, 50, 211–218.
35. OIV– International Organisation of Vine and Wine. (2012). Review on sensory analysis of wine. Retrieved from https://www.oiv.int/public/medias/3307/review-onsensory-analysis-of-wine.pdf. Accessed 2012.02.16.
36. Qian, B. J., Liu, J. H., Zhao, S. J., Cai, J. X., & Jing, P. (2017). The effects of gallic/ferulic/caffeic acids on colour intensification and anthocyanin stability. Food Chemistry, 228, 526–532.
37. Somers, T. C., & Evans, M. E. (2010). Grape pigment phenomena: Interpretation of major colour losses during vinification. Journal of the Science of Food and Agriculture, 30, 623–633.
38. Stebbins, N. B., Howard, L. R., Prior, R. L., Brownmiller, C., & Mauromoustakos, A. (2017). Stabilization of anthocyanins in blackberry juice by glutathione fortification. Food & Function, 8, 3459–3468.
39. Tarko, T., Duda-Chodak, A., Satora, P., Sroka, P., Pogoń, P., & Machalica, J. (2014). Chaenomeles japonica, Cornus mas, Morus nigra fruits characteristics and their processing potential. Journal of Food Science and Technology, 51, 3934–3941.
40. Tomas, M., Toydemir, G., Boyacioglu, D., Hall, R. D., Beekwilder, J., & Capanoglu, E. (2017). Processing black mulberry into jam: Effects on antioxidant potential and in vitro bioaccessibility. Journal of the Science of Food and Agriculture, 97, 3106–3113.
41. Türkyılmaz, M., & Ozkan, M. (2014). Effects of condensed tannins on anthocyanins and colour of authentic pomegranate (Punica granatum L.) juices. Food Chemistry, 164, 324–331.
42. Wang, C. Y., Liu, Y. W., Jia, J. Q., Sivakumar, T. R., Fan, T., & Gui, Z. Z. (2013). Optimization of fermentation process for preparation of mulberry fruit wine by response surface methodology. African Journal of Microbiology Research, 7, 227–236.
43. Wang, L., Sun, X., Li, F., Yu, D., Liu, X., Huang, W., & Zhan, J. (2015). Dynamic changes in phenolic compounds, colour and antioxidant activity of mulberry wine during alcoholic fermentation. Journal of Functional Foods, 18, 254–265.
44. You, Y., Yuan, X., Lee, H. J., Huang, W., Jin, W., & Zhan, J. (2015). Mulberry and mulberry wine extract increase the number of mitochondria during brown adipogenesis. Food & Function, 6, 401–408.
45. Yu, Y., Wu, J., Xu, Y., Xiao, G., & Zou, B. (2016). Effect of high pressure homogenization and dimethyl dicarbonate (DMDC) on microbial and physicochemical qualities of mulberry juice. Journal of Food Science, 81, M702–708.
46. Zhang, B., He, F., Zhou, P. P., Liu, Y., & Duan, C. Q. (2016). The color expression of copigmentation between malvidin-3-O-glucoside and three phenolic aldehydes in model solutions: The effects of pH and molar ratio. Food Chemistry, 199, 220–228.