Entropy-driven complex formation of malvidin-3-O-glucoside with common polyphenols in ethanol-water binary solutions

Sándor Kunsági-Máté, Erika Ortmann, László Kollár, Martin Pour Nikfardjam

Research output: Contribution to journalArticle

16 Citations (Scopus)

Abstract

The complex formation of malvidin-3-O-glucoside with several polyphenols, the so-called "copigmentation" phenomenon, was studied in aqueous solutions. To simulate the copigmentation process during fermentation, the stability of the formed complexes was examined in dependence of the ethanol content of the aqueous solution. Results indicate that stronger and larger complexes are formed, when the ethanol content exceeds a critical margin of 8 vol.% However, the size of complexes of malvidin/procyanidin and malvidin/epicatechin is drastically reduced above this critical concentration. Fluorescence lifetime and solvent relaxation measurements give insight into the particular processes at molecular level and will help us comprehend the first important steps during winemaking in order to recommend an optimized winemaking technology to ensure extraordinary colour stability in red wines.

Original languageEnglish
Pages (from-to)860-865
Number of pages6
JournalSpectrochimica Acta - Part A: Molecular and Biomolecular Spectroscopy
Volume70
Issue number4
DOIs
Publication statusPublished - Sep 1 2008

Keywords

  • Complex formation
  • Copigmentation
  • Entropy
  • Solvent relaxation

ASJC Scopus subject areas

  • Analytical Chemistry
  • Atomic and Molecular Physics, and Optics
  • Instrumentation
  • Spectroscopy

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