Unexpected effect of potassium ions on the copigmentation in red wines

Zsuzsanna Czibulya, Ibolya Horváth, L. Kollár, S. Kunsági-Máté

Research output: Contribution to journalArticle

10 Citations (Scopus)

Abstract

The effect of potassium ions on the Glories color parameters of red wine has been investigated. The results show that temperature dependence of color intensity is high, while no considerable effect of temperature on color hue was obtained. Enhanced color intensity was observed in the presence of potassium ions. Color intensity reaches a maximum, when potassium is added in concentrations of about 0.5g/dm 3. Furthermore, the temperature-dependence of the color intensity was decreased at higher potassium ion concentrations. According to the possible dissociation of phenolic OH, independent measurements validate that changes in pH itself could not be responsible for this unexpected phenomenon.

Original languageEnglish
Pages (from-to)272-276
Number of pages5
JournalFood Research International
Volume45
Issue number1
DOIs
Publication statusPublished - Jan 2012

Fingerprint

Wine
red wines
Potassium
Color
potassium
Ions
ions
color
Temperature
temperature

Keywords

  • Copigmentation
  • Malvidin
  • Polyphenol
  • Red wine
  • UV-vis spectra

ASJC Scopus subject areas

  • Food Science

Cite this

Unexpected effect of potassium ions on the copigmentation in red wines. / Czibulya, Zsuzsanna; Horváth, Ibolya; Kollár, L.; Kunsági-Máté, S.

In: Food Research International, Vol. 45, No. 1, 01.2012, p. 272-276.

Research output: Contribution to journalArticle

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