title: Anthocyanin copigmentation and color of wine: The effect of naturally obtained hydroxycinnamic acids as cofactors.
abstract: Copigmentation of anthocyanins accounts for over 30% of fresh red wine color, while during storage, the color of polymeric pigments formed between anthocyanins and proanthocyanidins predominates. Rosmarinic acid and natural extracts rich in hydroxycinnamic acids, obtained from aromatic plants (Origanum vulgare and Satureja thymbra), were examined as cofactors to fresh Merlot wine and the effect on anthocyanin copigmentation and wine color was studied during storage for 6months. An increase of the copigmented anthocyanins that enhanced color intensity by 15-50% was observed, confirming the ability of complex hydroxycinnamates to form copigments. The samples with added cofactors retained higher percentages of copigmented anthocyanins and higher color intensity, compared to the control wine, up to 3 months. However, the change in the equilibrium between monomeric and copigmented anthocyanins that was induced by added cofactors, did not affect the rate of polymerization reactions during storage.
authors.affiliation: Laboratory of Food Chemistry and Technology, Department of Chemical Engineering, National Technical University of Athens (NTUA), 5 Iroon Polytechniou Str., Athens GR 15780, Greece.
authors.forename: Andreas
authors.initials: A
authors.lastname: Bimpilas
authors.affiliation: Laboratory of Food Chemistry and Technology, Department of Chemical Engineering, National Technical University of Athens (NTUA), 5 Iroon Polytechniou Str., Athens GR 15780, Greece.
authors.forename: Marilena
authors.initials: M
authors.lastname: Panagopoulou
authors.affiliation: Laboratory of Food Chemistry and Technology, Department of Chemical Engineering, National Technical University of Athens (NTUA), 5 Iroon Polytechniou Str., Athens GR 15780, Greece.
authors.forename: Dimitrios
authors.initials: D
authors.lastname: Tsimogiannis
authors.affiliation: Laboratory of Food Chemistry and Technology, Department of Chemical Engineering, National Technical University of Athens (NTUA), 5 Iroon Polytechniou Str., Athens GR 15780, Greece. Electronic address: vasor@chemeng.ntua.gr.
authors.forename: Vassiliki
authors.initials: V
authors.lastname: Oreopoulou
mesh_terms: D000872:Anthocyanins / Q000032:analysis*; D002934:Cinnamates / Q000032:analysis; D003116:Color; D003373:Coumaric Acids / Q000032:analysis* / Q000302:isolation & purification; D053630:Depsides / Q000032:analysis; D005504:Food Analysis / Q000379:methods*; D061353:Food Storage; D031341:Origanum / Q000737:chemistry; D010860:Pigments, Biological / Q000032:analysis*; D044945:Proanthocyanidins / Q000032:analysis; D031362:Satureja / Q000737:chemistry; D014920:Wine / Q000032:analysis* / Q000592:standards; D000097123:Rosmarinic Acid
chemical_list: D000872:Anthocyanins; D002934:Cinnamates; D003373:Coumaric Acids; D053630:Depsides; D010860:Pigments, Biological; D044945:Proanthocyanidins; D000097123:Rosmarinic Acid
keywords: Anthocyanins; Apigenin (PubChem CID: 5280443); Aromatic plants; Copigmentation; Delphinidin-3-O-glucoside (PubChem CID: 443650); Hydroxycinnamic acids; Lithospermic acid (PubChem CID: 6441498); Luteolin (PubChem CID: 5280445); Malvidin-3-O-glucoside (PubChem CID: 443652); Peonidin-3-O-glucoside (PubChem CID: 443654); Petunidin-3-O-glucoside (PubChem CID: 443651); Quercetin (PubChem CID: 5280343); Red wine; Rosmarinic acid (PubChem CID: 5281792); Salvianolic acid (PubChem CID: 5281793)