A New Chemical Pathway Yielding A-Type Vitisins in Red Wines

• Type: Article in International Scientific Journal
• Date: 2017

Authors

Araujo, P (Author) Other; Fernandes, A (Author) Other; Victor de Freitas (Author) FCUP; Joana Oliveira (Author) FCUP

Journal

Title: International Journal Of Molecular Sciences

Vol. 18

Final page: 762

ISSN: 1661-6596

Publisher: MDPI

Indexing

ISI Web of Knowledge - 11 Citations

Scopus - 14 Citations

Other information

Authenticus ID: P-00M-NH5

DOI: 10.3390/ijms18040762

Abstract (EN): A new chemical pathway yielding A-type vitisins in red wines is proposed herein from the reaction between anthocyanins and oxaloacetic acid (OAA). This new chemical path is thought to occur in the first stages of the wine production even during the fermentation process. This is due to the revealed high reactivity of OAA with anthocyanins compared with the already known precursor (pyruvic acid, PA). In model solutions at wine pH (3.5), when malvidin-3-O-glucoside (mv-3-glc) is in contact with OAA and PA a decrease in the OAA concentration is observed along with the formation of A-type vitisin. Moreover, part of the OAA is also chemically converted into PA in model solutions. The reaction yields were also determined for OAA and PA using different mv-3-glc: organic acid molar ratios (1:0.5, 1:1, 1:5, 1:10; 1:50, and 1:100) and these values were always higher for OAA when compared to PA, even at the lowest molar ratio (1:0.5). The reaction yields were higher at pH 2.6 in comparison to pH 1.5 and 3.5, being less affected at pH 3.5 for OAA. These results support the idea that OAA can be at the origin of A-type vitisins in the first stages of wine production and PA in the subsequent ageing process.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 10