Effect of ultrasound on the production of xanthylium cation pigments in a model wine
| Autor: | Pei Liu, Bao-Shan Zhang, Qing-An Zhang, Xi-Zhe Fu |
|---|---|
| Rok vydání: | 2017 |
| Předmět: |
Organoleptic
Wine Photochemistry Wine color Analytical Chemistry chemistry.chemical_compound Pigment 0404 agricultural biotechnology Cations Ultrasonics Glyoxylic acid Pigmentation digestive oral and skin physiology Aging of wine food and beverages 04 agricultural and veterinary sciences General Medicine 040401 food science chemistry visual_art Tartaric acid visual_art.visual_art_medium Ultrasonic sensor Heterocyclic Compounds 3-Ring Food Science |
| Zdroj: | Food chemistry. 268 |
| ISSN: | 1873-7072 |
| Popis: | As a potential novel technique in the wine-making industry, ultrasound has received considerable attention. In this paper, a model wine system was constructed to investigate the effect of ultrasonic irradiation on the formation of xanthylium cation pigment derived from the (+)-catechin and the glyoxylic acid, an oxidation product of tartaric acid, so as to explore the changing mechanism of the wine color mediated by ultrasound. The results indicate that the long-term ultrasonic treatment can enhance the formation of the xanthylium cation pigment in the model wine, which is attributed to free radicals triggered by ultrasound, meanwhile, iron ions and oxygen can influence the ultrasonic effect. All these results suggest that ultrasound is promising to be employed in regulating the formation of the yellow pigment during wine aging thus modifying the wine organoleptic characteristic. |
| Databáze: | OpenAIRE |
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