ArticleFrontiers in nutrition2021
Anthocyanin and Phenolic Acids Contents Influence the Color Stability and Antioxidant Capacity of Wine Treated With Mannoprotein.
Article in Frontiers in nutrition, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed.
- Upcycling of Grape Pomace from Malbec, Merlot, Syrah and Grenache: Varietal Effects on Anthocyanin Extract Properties and Performance in Semi-Solid Topical Formulations.Foods (Basel, Switzerland) · 2026Article
- Effects ofFood chemistry: X · 2025Article
- A Critical Review of Alcohol Reduction Methods for Red Wines From the Perspective of Phenolic Compositions.Food science & nutrition · 2025Review
- Correlation analysis between quality characteristics and rhizosphere microorganisms of different wine grape varieties during their ripening phase.Frontiers in microbiology · 2025Article
- Extracts of Dunkelfelder Grape Seeds and Peel Increase the Metabolic Rate and Reduce Fat Deposition in Mice Maintained on a High-Fat Diet.Foods (Basel, Switzerland) · 2023Article
- Comparison of the Effect of Cold Plasma with Conventional Preservation Methods on Red Wine Quality Using Chemometrics Analysis.Molecules (Basel, Switzerland) · 2022Article
- Red Wine and Health: Approaches to Improve the Phenolic Content During Winemaking.Frontiers in nutrition · 2022Review
- Integrated Transcriptomic and Metabolomic Analyses Reveal the Mechanisms Underlying Anthocyanin Coloration and Aroma Formation in Purple Fennel.Frontiers in nutrition · 2022Article
- Discovering the Influence of Microorganisms on Wine Color.Frontiers in microbiology · 2021Review
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Authors and funding
7 authors.
Funding
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Abstract
Wine is consumed by humans worldwide, but the functional components are lost and the color changes during its production. Here, we studied the effects of mannoprotein (MP) addition (0, 0.1, and 0.3 g/L) upon crushing and storage. We measured anthocyanins, phenolic acids profiles, color characteristics, and antioxidant activities of wine. The results showed that the addition of MP before fermentation significantly increased the total phenolic content (TPC), total anthocyanin content, total tannin content (TTC), total flavonoid content, and total flavanol content in wine, whereas the addition of MP during storage had the opposite effect. The addition of MP before alcohol fermentation significantly increased the amount of individual anthocyanins and individual phenolic acids, maintained the color, and increased the antioxidant capacity of wine. In addition, the addition of 0.3 g/L MP during storage increased the content of individual phenolic acids and TPC of wine. However, the addition of 0.1 g/L MP during storage significantly reduced the TPC, TAC, TTC, and individual anthocyanin content (except for malvidin-3-glucoside and malvidin-3-acetly-glucoside); meanwhile, the treatment attenuated the color stability and antioxidant capacity of wine. The results demonstrated that the addition of MP before alcohol fermentation could increase the functional components and improve the color stability and antioxidant capacity of wine.
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