Evaluation of pigments and astringent taste by non-enzymatic oxidationn in red wine

2022 Fiscal Year Final Research Report

• Project/Area Number: 20K05874
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Review Section: Basic Section 38050:Food sciences-related
• Research Institution: University of Yamanashi
• Principal Investigator: HISAMOTO MASASHI 山梨大学, 大学院総合研究部, 准教授 (00377590)
• Project Period (FY): 2020-04-01 – 2023-03-31
• Keywords: ワイン / アントシアニン

Outline of Final Research Achievements

The red color of red wine is derived from anthocyanins contained in grape skins. Anthocyanins are unstable compounds, and their color is affected by pH and SO2.
In this subject, anthocyanins cross-linked with glyoxylate, which is formed from tartaric acid, a major organic acid in grape juice, under non-enzymatic oxidation to form anthocyanin derivatives. Furthermore, the anthocyanin derivatives produced by the cross-linking reaction with acetaldehyde and glyoxylic acid were more resistant to SO2 and heat than free anthocyanins and were stabilized in the colored form. Furthermore, these pigments were formed during winemaking.

Free Research Field

食品化学

Academic Significance and Societal Importance of the Research Achievements

これまでに実際の醸造現場ではワインの赤色の色素を安定化させるためにそれぞれの醸造工程でいろいろな取り組みがされ、経験的に理解されつつも、ワイン醸造全体を通してそのメカニズムは不明であった。これらを解決するために本課題では生産方法に着目し、特に、①アルコール発酵前の色素の安定化、②ワインのアルコール発酵中の色素の安定化、③ワインの熟成中の色素の安定化についてモデル系ならびにワイン醸造で評価を行った。これらの結果から品質の安定化および製造の手法を実際にワイン醸造で実証し、産業界のニーズに応えることできるものであると考える。