Effects of ultrasound on the formation of oxidative pigments in a model red wine solution containing glutathione

Xanthylium cations and its ethyl ester are important pigments derived from (+)-catechin and glyoxylic acid in wine. In this paper, ultrasound treatment was applied in model wine containing glutathione to study its effects on the formation of xanthylium cation pigments triggered by free radicals from the ultrasound cavitation. The changes in color parameters, concentration of pigment compounds and free radicals were investigated during wine storage by the means of ultraviolet visible (UV–vis) spectrophotometer, colorimeter, high performance liquid chromatography with mass spectrometry (HPLC-MS) and electron paramagnetic resonance (EPR), respectively. Results indicate that longer ultrasonic treatment in conjunction with glutathione can significantly enhance the formation of xanthylium cation pigments and accelerate the red wine color evolution, and no extra (+)-catechin was involved, which might be attributed to the stronger 1-hydroxyethyl radicals intensity induced by ultrasound irradiation. In summary, ultrasound treatment can accelerate the oxidative coloration of wine with GSH during ageing, which would contribute to well understand the changing mechanism of wine color properties modified by ultrasound.