Role of anthocyanin traits on the impact of oenological tannins addition in the first stage of red winegrape skin simulated maceration.

In winemaking, exogenous tannins are added before maceration to improve future wine color characteristics derived from extracted grape anthocyanins. The study aimed to investigate the relation between different grape varieties, selected according to their anthocyanin profile, and the effect of five exogenous tannin formulations differing in origin and chemical features. Anthocyanin content, polymeric pigments, and color traits were assessed during a 72-hour skin simulated maceration. Grape skin-derived tannins increased color intensity (up to one unit) and polymeric pigments formation (up to 6.5%) in malvidin-prevalent Merlot and Cabernet sauvignon, with different extent depending on the anthocyanin richness. Grape seed-derived and ellagic formulations favored the pigment polymerization, the first in Nebbiolo and Sangiovese (up to 8.2%), which are characterized by high ratios of disubstituted anthocyanins, and the latter in malvidin-rich Syrah and Aglianico (up to 5%). A positive effect of quebracho regarded the defense of anthocyanin forms, particularly in Sangiovese and Nebbiolo.

Extraction and characterization of low molecular weight bioactive carbohydrates from mung bean (Vigna radiata).

Due to the great interest in obtaining natural bioactive carbohydrates to be used as functional ingredients, a selective microwave assisted extraction (MAE) method was optimized to ensure the exhaustive extraction of inositols and α-galactooligosaccharides (α-GOS) from mung bean. Thereafter, a comprehensive characterization of these compounds was carried out by gas chromatography coupled to mass spectrometry (GC-MS). Apart from free inositols and α-GOS, several glycosyl-methyl-scyllo-inositols and glycosyl-inositols were detected for the first time in this legume. Under optimized MAE conditions (0.5 g dry sample, 2 cycles of 3 min, 50 °C, 10 mL 50:50 ethanol:water, v:v), bioactive carbohydrates yields were similar to those found using solid-liquid extraction (SLE), but with shorter analytical times. Concentrations of bioactive carbohydrates in MAE extracts from samples of different geographical origins ranged between 74.1 and 104.2 mg.g-1 dry sample. MAE was proved a good alternative to SLE to obtain extracts enriched in bioactive carbohydrates.