Synthesis of pyranoanthocyanins from Pinot Noir grape skin extract using fermentation with high pyranoanthocyanin producing yeasts and model wine storage as potential approaches in the production of stable natural food colorants
Sign Up to like & getrecommendations! Published in 2020 at "European Food Research and Technology"
DOI: 10.1007/s00217-020-03467-2
Abstract: Anthocyanins are being explored as natural food colorants thanks to their diverse color portfolio. However, the main challenge for food industry application is their instability and pH-associated color change which occurs in majority of the… read more here.
Keywords: food colorants; natural food; model wine; fermentation ... See more keywords
Oxygen consumption rates by different oenological tannins in a model wine solution.
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DOI: 10.1016/j.foodchem.2017.04.148
Abstract: The kinetics of oxygen consumption by different oenological tannins were measured in a model wine solution using the non-invasive method based on luminiscence. The results indicate that the oxygen consumption rate follows second-order kinetics depending… read more here.
Keywords: oenological tannins; model wine; oxygen consumption; different oenological ... See more keywords
Relationship between polyphenolic content, antioxidant properties and oxygen consumption rate of different tannins in a model wine solution.
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DOI: 10.1016/j.foodchem.2019.126045
Abstract: The polyphenolic content and the antioxidant capacity of seven tannins with different botanical origin were measured with spectrophotometric methods (Folin-Ciocalteu, Total Polyphenols Index, DPPH, FRAP), HPLC (phloroglucinolysis), voltammetric analysis (Linear Sweep Voltammetry, LSV). The oxygen… read more here.
Keywords: content antioxidant; consumption rate; model wine; polyphenolic content ... See more keywords
Chemical and Electrochemical Assessment of Wine Lees Extracts Tested as Novel Antioxidant Additives in Model Wine.
Sign Up to like & getrecommendations! Published in 2023 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.3c00567
Abstract: Yeast derivatives are used in winemaking for a variety of purposes, including the protection of wines from oxidation. In this work, by the application of an autoclave extraction method, different fractions were obtained from red… read more here.
Keywords: model wine; wine; chemical electrochemical; yeast ... See more keywords
Impact of Fluorescent Lighting on Oxidation of Model Wine Solutions Containing Organic Acids and Iron.
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DOI: 10.1021/acs.jafc.6b04669
Abstract: Previous studies have provided evidence that light exposure can increase oxygen consumption in wine and that the photodegradation of iron(III) tartrate could contribute to this process. In the present study, model wine solutions containing iron(III)… read more here.
Keywords: oxygen; wine solutions; model wine; solutions containing ... See more keywords
Interaction between Armenian clay-based ceramics and model wine during storage
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DOI: 10.20870/oeno-one.2023.57.2.7243
Abstract: Wine made or stored in clayware ceramic pots attracts the attention of consumers, but this practice is less studied than when classic stainless steel tanks or wood barrels are used. It is known that wine… read more here.
Keywords: model wine; armenian clay; clay based; wine ... See more keywords