Anthocyanin Copigmentation: Evaluation, Mechanisms and Implications for the Colour of Red Wines

[EN]Copigmentation is the main colour-stabilizing mechanism in plants and in food products of vegetable origin. It is a spontaneous and exothermic process that consists of the stacking of an organic molecule, called copigment, on the planar polarizable moieties of the anthocyanin coloured forms. Alt...

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Detalhes bibliográficos
Autores: Escribano Bailón, María Teresa, Santos Buelga, Celestino
Formato: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2012
País:España
Recursos:Universidad de Salamanca (USAL)
Repositorio:GREDOS. Repositorio Institucional de la Universidad de Salamanca
OAI Identifier:oai:gredos.usal.es:10366/140755
Acesso em linha:http://hdl.handle.net/10366/140755
Access Level:acceso abierto
Palavra-chave:Copigmentation
Anthocyanins
Self-association
Red wine
2417.17 Nutrición Vegetal
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spelling Anthocyanin Copigmentation: Evaluation, Mechanisms and Implications for the Colour of Red WinesEscribano Bailón, María TeresaSantos Buelga, CelestinoCopigmentationAnthocyaninsSelf-associationRed wine2417.17 Nutrición Vegetal[EN]Copigmentation is the main colour-stabilizing mechanism in plants and in food products of vegetable origin. It is a spontaneous and exothermic process that consists of the stacking of an organic molecule, called copigment, on the planar polarizable moieties of the anthocyanin coloured forms. Although this phenomenon has long been described, there are some aspects that are still not well understood or controversial like the nature of the interaction pigment to copigment, the way to quantify the extent of the process, its effect on other anthocyanin properties like astringency or reactivity. In this article a review of the most significant advances achieved in the last years in the field of intramolecular and intermolecular copigmentation is presented. Also, the most recent findings regarding wine copigments and their effects on the colour of red wines are revised.Bentham Science202020202012info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionhttp://hdl.handle.net/10366/140755reponame:GREDOS. Repositorio Institucional de la Universidad de Salamancainstname:Universidad de Salamanca (USAL)InglésAttribution-NonCommercial-NoDerivatives 4.0 Internacionalhttp://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessoai:gredos.usal.es:10366/1407552026-06-07T06:28:51Z
dc.title.none.fl_str_mv Anthocyanin Copigmentation: Evaluation, Mechanisms and Implications for the Colour of Red Wines
title Anthocyanin Copigmentation: Evaluation, Mechanisms and Implications for the Colour of Red Wines
spellingShingle Anthocyanin Copigmentation: Evaluation, Mechanisms and Implications for the Colour of Red Wines
Escribano Bailón, María Teresa
Copigmentation
Anthocyanins
Self-association
Red wine
2417.17 Nutrición Vegetal
title_short Anthocyanin Copigmentation: Evaluation, Mechanisms and Implications for the Colour of Red Wines
title_full Anthocyanin Copigmentation: Evaluation, Mechanisms and Implications for the Colour of Red Wines
title_fullStr Anthocyanin Copigmentation: Evaluation, Mechanisms and Implications for the Colour of Red Wines
title_full_unstemmed Anthocyanin Copigmentation: Evaluation, Mechanisms and Implications for the Colour of Red Wines
title_sort Anthocyanin Copigmentation: Evaluation, Mechanisms and Implications for the Colour of Red Wines
dc.creator.none.fl_str_mv Escribano Bailón, María Teresa
Santos Buelga, Celestino
author Escribano Bailón, María Teresa
author_facet Escribano Bailón, María Teresa
Santos Buelga, Celestino
author_role author
author2 Santos Buelga, Celestino
author2_role author
dc.subject.none.fl_str_mv Copigmentation
Anthocyanins
Self-association
Red wine
2417.17 Nutrición Vegetal
topic Copigmentation
Anthocyanins
Self-association
Red wine
2417.17 Nutrición Vegetal
description [EN]Copigmentation is the main colour-stabilizing mechanism in plants and in food products of vegetable origin. It is a spontaneous and exothermic process that consists of the stacking of an organic molecule, called copigment, on the planar polarizable moieties of the anthocyanin coloured forms. Although this phenomenon has long been described, there are some aspects that are still not well understood or controversial like the nature of the interaction pigment to copigment, the way to quantify the extent of the process, its effect on other anthocyanin properties like astringency or reactivity. In this article a review of the most significant advances achieved in the last years in the field of intramolecular and intermolecular copigmentation is presented. Also, the most recent findings regarding wine copigments and their effects on the colour of red wines are revised.
publishDate 2012
dc.date.none.fl_str_mv 2012
2020
2020
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10366/140755
url http://hdl.handle.net/10366/140755
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.rights.none.fl_str_mv Attribution-NonCommercial-NoDerivatives 4.0 Internacional
http://creativecommons.org/licenses/by-nc-nd/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Attribution-NonCommercial-NoDerivatives 4.0 Internacional
http://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Bentham Science
publisher.none.fl_str_mv Bentham Science
dc.source.none.fl_str_mv reponame:GREDOS. Repositorio Institucional de la Universidad de Salamanca
instname:Universidad de Salamanca (USAL)
instname_str Universidad de Salamanca (USAL)
reponame_str GREDOS. Repositorio Institucional de la Universidad de Salamanca
collection GREDOS. Repositorio Institucional de la Universidad de Salamanca
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,301629

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