Anthocyanins and nucleation seeds are key factors affecting quercetin precipitation in red wines.

Publisher: John Wiley & Sons Country of Publication: England NLM ID: 0376334 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1097-0010 (Electronic) Linking ISSN: 00225142 NLM ISO Abbreviation: J Sci Food Agric Subsets: MEDLINE

Publication: <2005-> : Chichester, West Sussex : John Wiley & Sons
Original Publication: London, Society of Chemical Industry.

Anthocyanins*/chemistry ; Anthocyanins*/analysis ; Quercetin*/chemistry ; Quercetin*/analysis ; Wine*/analysis ; Vitis*/chemistry ; Seeds*/chemistry; Chemical Precipitation ; Temperature ; Solubility ; Fruit/chemistry ; Plant Extracts/chemistry

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 μmol 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 °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 °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. © 2024 Society of Chemical Industry.
(© 2024 Society of Chemical Industry.)

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Keywords: Sangiovese; anthocyanins; climate change; precipitation; quercetin; red wine

0 (Anthocyanins)
9IKM0I5T1E (Quercetin)
0 (Plant Extracts)

Date Created: 20240203 Date Completed: 20240614 Latest Revision: 20240614

20240614

10.1002/jsfa.13352

38308579