Factors influencing the production and stability of xanthylium cation pigments in a model white wine system

• Autores: George Nicolas, Andrew C. Clark, Paul D. Prenzier, Geoffrey R. Scollary
• Localización: Australian journal of grape and wine research, ISSN 1322-7130, Vol. 12, Nº 1, 2006, págs. 57-68
• Idioma: inglés
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• Resumen

  • The influence of various wine parameters on the production and stability of xanthylium cation pigments in a wine-like medium is reported. The xanthylium pigments have an absorbance maximum in the visible region at 440 nm that is close to the measured absorbance used by the wine industry to indicate the browning of wine (i.e. 420 nm). The results of this study show that iron is more efficient than copper in both the colouration and production of xanthylium cation pigments in wine-like solutions of tartaric acid and (+)-catechin. The non-flavonoid caffeic acid can inhibit the accumulation of the xanthylium cation pigments, despite the presence of metal ions, and also influence the stability of the pigment. Sunlight leads to a decrease in the concentration of xanthylium cation pigments while a temperature difference of 20°C in the absence of light was observed to have little influence on concentration. The results suggest that the xanthylium cations are more likely to be a transitory species during white wine oxidation rather than accumulating pigments based on their instability with caffeic acid.