气候变化领域集成服务门户(CCPortal): Anthocyanins and nucleation seeds are key factors affecting quercetin precipitation in red wines

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DOI	10.1002/jsfa.13352
	Anthocyanins and nucleation seeds are key factors affecting quercetin precipitation in red wines
	Luciano, Alessandra; Picariello, Luigi; Forino, Martino; Moio, Luigi; Gambuti, Angelita
发表日期	2024
ISSN	0022-5142
EISSN	1097-0010
英文摘要	Background: Climate changes have been leading to an excessive synthesis of quercetin (Q) and its glycosides (Q-Gs) in specific red grape varieties, such as Sangiovese. This has resulted in concentrations overcoming the solubility threshold of Q in wines, with the consequent formation of undesirable precipitates. This study aims at assessing the impact of various factors, including anthocyanins, temperature, nucleation seeds and time, on the precipitation of Q in red wine. Results: The influence of anthocyanins on Q solubility was examined by adding a grape skin extract rich in anthocyanins to a model solution containing 89 mu mol L-1 of Q. The data revealed that the solubility of both Q and Q-Gs increased as a function of the anthocyanin concentration in the model solution. In a subsequent experiment, red wines were stored at two different temperatures (2 and 20 degrees C), supplemented with Q nucleation seeds, and monitored over a 10-day period. Notably, after only 3 days of contact with Q seeds at 2 degrees C, a reduction of over 75% in Q concentration was observed in the supernatant. Among the considered factors, contact with nucleation seeds emerged as the most significant one (P < 0.0001). Conclusion: Q precipitation in red wines is influenced by the presence of anthocyanins in solution, although it is not the sole determinant. The data also suggested that a potential strategy for wineries to mitigate the risk of Q precipitation in bottled wine would be the acceleration of this process by promoting the formation of nucleation seeds. (c) 2024 Society of Chemical Industry.
英文关键词	quercetin; anthocyanins; precipitation; climate change; red wine; Sangiovese
语种	英语
WOS研究方向	Agriculture ; Chemistry ; Food Science & Technology
WOS类目	Agriculture, Multidisciplinary ; Chemistry, Applied ; Food Science & Technology
WOS记录号	WOS:001177363300001
来源期刊	JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
文献类型	期刊论文
条目标识符	http://gcip.llas.ac.cn/handle/2XKMVOVA/301515
作者单位	University of Naples Federico II; University of Naples Federico II
推荐引用方式 GB/T 7714	Luciano, Alessandra,Picariello, Luigi,Forino, Martino,et al. Anthocyanins and nucleation seeds are key factors affecting quercetin precipitation in red wines[J],2024.
APA	Luciano, Alessandra,Picariello, Luigi,Forino, Martino,Moio, Luigi,&Gambuti, Angelita.(2024).Anthocyanins and nucleation seeds are key factors affecting quercetin precipitation in red wines.JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE.
MLA	Luciano, Alessandra,et al."Anthocyanins and nucleation seeds are key factors affecting quercetin precipitation in red wines".JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2024).