Abstract
Xanthylium cations and its ethyl ester are important pigments derived from (+)-catechin and glyoxylic acid in wine. In this paper, ultrasound treatment was applied in model wine containing glutathione to study its effects on the formation of xanthylium cation pigments triggered by free radicals from the ultrasound cavitation. The changes in color parameters, concentration of pigment compounds and free radicals were investigated during wine storage by the means of ultraviolet visible (UV–vis) spectrophotometer, colorimeter, high performance liquid chromatography with mass spectrometry (HPLC-MS) and electron paramagnetic resonance (EPR), respectively. Results indicate that longer ultrasonic treatment in conjunction with glutathione can significantly enhance the formation of xanthylium cation pigments and accelerate the red wine color evolution, and no extra (+)-catechin was involved, which might be attributed to the stronger 1-hydroxyethyl radicals intensity induced by ultrasound irradiation. In summary, ultrasound treatment can accelerate the oxidative coloration of wine with GSH during ageing, which would contribute to well understand the changing mechanism of wine color properties modified by ultrasound.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
