View More View Less
  • 1 Corvinus University of Budapest Department of Oenology, Institute of Viticulture and Oenology H-1118 Budapest Ménesi út 45 Hungary
  • | 2 Károly Róbert College Institute of Agrotechnology H-3200 Gyöngyös Mátrai út 36 Hungary
Restricted access

Purchase article

USD  $25.00

1 year subscription (Individual Only)

USD  $878.00

The sensory quality of red wines is basically determined by the colour, which depends on the amount and on the evolution of anthocyanins and other phenolic compounds extracting from the berries into the wine during wine-making. The anthocyanin-monomers are responsible for the development of the red colour, and their acylated derivatives provide stability for the colour of the wines. The anthocyanin profile of wines is affected by several factors: the grape variety, the conditions during wine-making, and also the yeast culture used for the fermentation. In our experiments a self-compiled model solution was fermented by spontaneous fermentation, as well as by four commercial yeasts under laboratory conditions. After fermentation total polyphenolics, anthocyanins, anthocyanin monomer profile, colour intensity, hue, and the ratio of polymeric anthocyanins were studied. Our results show that the spontaneous yeast fermentation resulted in a higher anthocyanin concentration in the fermented model solution, but the commercial yeast strains provided a more advantageous colour characteristic compared to the spontaneous fermentation. After the spontaneous fermentation less sediment was left than in the commercial yeast fermented samples.

  • Bautista-Ortín, A.B., Romero-Cascales, I., Fernández-Fernández, J.I., López-Roca, J.M. & Gómez-Plaza, E. (2007): Influence of the yeast strain on Monastrell wine colour. Innov. Fd Sci. Emerging Technol., 8, 322–328.

    Gómez-Plaza E. , 'Influence of the yeast strain on Monastrell wine colour ' (2007 ) 8 Innov. Fd Sci. Emerging Technol. : 322 -328.

    • Search Google Scholar
  • Chassagne, D., Vernizeau, S., Nedjma, M. & Alexandre, H. (2005): Hydrolysis and sorption by Saccharomyces cerevisiae strains of Chardonnay grape must glycosides during fermentation. Enzyme Microbial Technol., 37, 212–217.

    Alexandre H. , 'Hydrolysis and sorption by Saccharomyces cerevisiae strains of Chardonnay grape must glycosides during fermentation ' (2005 ) 37 Enzyme Microbial Technol. : 212 -217.

    • Search Google Scholar
  • Cuinier, C. (1988): Influence des levures sur les composés phénoliques du vin. Bull. O.I.V., 61, 596–601.

    Cuinier C. , 'Influence des levures sur les composés phénoliques du vin ' (1988 ) 61 Bull. O.I.V. : 596 -601.

    • Search Google Scholar
  • Di Stefano, R., Borsa, D. & Gentilini, N. (1994): Estrazione degli antociani dalle bucce dell’uva durante la fermentazione (Extraction of anthocyanins from the grape berry during fermentation). L’Enotecnico, 30, 75–83.

    Gentilini N. , 'Estrazione degli antociani dalle bucce dell’uva durante la fermentazione ' (1994 ) 30 L’Enotecnico : 75 -83.

    • Search Google Scholar
  • Fleet, G.H. (1999): Microorganisms in food ecosystems. Int. J. Fd Microbiol., 50, 101–117.

    Fleet G.H. , 'Microorganisms in food ecosystems ' (1999 ) 50 Int. J. Fd Microbiol. : 101 -117.

    • Search Google Scholar
  • Kállay, M. & Tusnády, E. (2001): Néhány kékszőlő és vörösbor színanyag-összetételének vizsgálata HPLC-vel. (Colour pigment composition analysis by HPLC of some red grapes and red wines.) Élelmezési Ipar, 55, 196–200.

    Tusnády E. , 'Néhány kékszőlő és vörösbor színanyag-összetételének vizsgálata HPLC-vel ' (2001 ) 55 Élelmezési Ipar : 196 -200.

    • Search Google Scholar
  • Medina, K., Boido, E., Dellacassa, E. & Carrau, F. (2005): Yeast interactions with anthocyanins during red wine fermentation. Am. J. Enol. Vitic., 56, 104–109.

    Carrau F. , 'Yeast interactions with anthocyanins during red wine fermentation ' (2005 ) 56 Am. J. Enol. Vitic. : 104 -109.

    • Search Google Scholar
  • Morato, A., Gómez-Cordovés, M.C., Suberviola, J., Bartolomé, B., Colomo, B. & Suárez, J.A. (2003): Adsorption of anthocyanins on yeast cell walls during the fermentation of red wines. J. Agric. Fd Chem., 51, 4048–4088.

    Suárez J.A. , 'Adsorption of anthocyanins on yeast cell walls during the fermentation of red wines ' (2003 ) 51 J. Agric. Fd Chem. : 4048 -4088.

    • Search Google Scholar
  • Revilla, E., García-Beneytez, E., Cabello, F., Martín-Ortega, G. & Ryan, J.M. (2001): Value of high-performance liauid chromatographic analysis of anthocyanins in the differentiation of red grape cultivars and red wines made from them. J. Chromatogr. A, 915, 53–60.

    Ryan J.M. , 'Value of high-performance liauid chromatographic analysis of anthocyanins in the differentiation of red grape cultivars and red wines made from them ' (2001 ) 915 J. Chromatogr. A : 53 -60.

    • Search Google Scholar
  • Ribereau-Gayon, P. & Stonestreet, E. (1965): Determination of anthocyanins in red wine. Bull. Soc. Chim. France, 9, 49–52.

    Stonestreet E. , 'Determination of anthocyanins in red wine ' (1965 ) 9 Bull. Soc. Chim. France : 49 -52.

    • Search Google Scholar
  • Sidari, R., Postorino, S., Caparello, A. & Caridi, A. (2007): Evolution during wine aging of colour and tannin differences induced by wine starters. Ann. Microb., 57, 197–201

    Caridi A. , 'Evolution during wine aging of colour and tannin differences induced by wine starters ' (2007 ) 57 Ann. Microb. : 197 -201.

    • Search Google Scholar
  • Singleton, V.L. & Rossi, J. (1965): Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am. J. Enol. Vitic., 16, 144–158.

    Rossi J. , 'Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents ' (1965 ) 16 Am. J. Enol. Vitic. : 144 -158.

    • Search Google Scholar

 

The author instruction is available in PDF.
Please, download the file from HERE.

Senior editors

Editor(s)-in-Chief: András Salgó

Co-ordinating Editor(s) Marianna Tóth-Markus

Co-editor(s): A. Halász

       Editorial Board

  • L. Abrankó (Szent István University, Gödöllő, Hungary)
  • D. Bánáti (University of Szeged, Szeged, Hungary)
  • J. Baranyi (Institute of Food Research, Norwich, UK)
  • I. Bata-Vidács (Agro-Environmental Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • J. Beczner (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • F. Békés (FBFD PTY LTD, Sydney, NSW Australia)
  • Gy. Biró (National Institute for Food and Nutrition Science, Budapest, Hungary)
  • A. Blázovics (Semmelweis University, Budapest, Hungary)
  • F. Capozzi (University of Bologna, Bologna, Italy)
  • M. Carcea (Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy)
  • Zs. Cserhalmi (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • M. Dalla Rosa (University of Bologna, Bologna, Italy)
  • I. Dalmadi (Szent István University, Budapest, Hungary)
  • K. Demnerova (University of Chemistry and Technology, Prague, Czech Republic)
  • M. Dobozi King (Texas A&M University, Texas, USA)
  • Muying Du (Southwest University in Chongqing, Chongqing, China)
  • S. N. El (Ege University, Izmir, Turkey)
  • S. B. Engelsen (University of Copenhagen, Copenhagen, Denmark)
  • E. Gelencsér (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • V. M. Gómez-López (Universidad Católica San Antonio de Murcia, Murcia, Spain)
  • J. Hardi (University of Osijek, Osijek, Croatia)
  • K. Héberger (Research Centre for Natural Sciences, ELKH, Budapest, Hungary)
  • N. Ilić (University of Novi Sad, Novi Sad, Serbia)
  • D. Knorr (Technische Universität Berlin, Berlin, Germany)
  • H. Köksel (Hacettepe University, Ankara, Turkey)
  • K. Liburdi (Tuscia University, Viterbo, Italy)
  • M. Lindhauer (Max Rubner Institute, Detmold, Germany)
  • M.-T. Liong (Universiti Sains Malaysia, Penang, Malaysia)
  • M. Manley (Stellenbosch University, Stellenbosch, South Africa)
  • M. Mézes (Szent István University, Gödöllő, Hungary)
  • Á. Németh (Budapest University of Technology and Economics, Budapest, Hungary)
  • P. Ng (Michigan State University,  Michigan, USA)
  • Q. D. Nguyen (Szent István University, Budapest, Hungary)
  • L. Nyström (ETH Zürich, Switzerland)
  • L. Perez (University of Cordoba, Cordoba, Spain)
  • V. Piironen (University of Helsinki, Finland)
  • A. Pino (University of Catania, Catania, Italy)
  • M. Rychtera (University of Chemistry and Technology, Prague, Czech Republic)
  • K. Scherf (Technical University, Munich, Germany)
  • R. Schönlechner (University of Natural Resources and Life Sciences, Vienna, Austria)
  • A. Sharma (Department of Atomic Energy, Delhi, India)
  • A. Szarka (Budapest University of Technology and Economics, Budapest, Hungary)
  • M. Szeitzné Szabó (National Food Chain Safety Office, Budapest, Hungary)
  • S. Tömösközi (Budapest University of Technology and Economics, Budapest, Hungary)
  • L. Varga (University of West Hungary, Mosonmagyaróvár, Hungary)
  • R. Venskutonis (Kaunas University of Technology, Kaunas, Lithuania)
  • B. Wróblewska (Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland)

 

Acta Alimentaria
E-mail: Acta.Alimentaria@uni-mate.hu

Indexing and Abstracting Services:

  • Biological Abstracts
  • BIOSIS Previews
  • CAB Abstracts
  • Chemical Abstracts
  • Current Contents: Agriculture, Biology and Environmental Sciences
  • Elsevier Science Navigator
  • Essential Science Indicators
  • Global Health
  • Index Veterinarius
  • Science Citation Index
  • Science Citation Index Expanded (SciSearch)
  • SCOPUS
  • The ISI Alerting Services

 

2020
 
Total Cites
768
WoS
Journal
Impact Factor
0,650
Rank by
Nutrition & Dietetics 79/89 (Q4)
Impact Factor
Food Science & Technology 130/144 (Q4)
Impact Factor
0,575
without
Journal Self Cites
5 Year
0,899
Impact Factor
Journal
0,17
Citation Indicator
 
Rank by Journal
Nutrition & Dietetics 88/103 (Q4)
Citation Indicator
Food Science & Technology 142/160 (Q4)
Citable
59
Items
Total
58
Articles
Total
1
Reviews
Scimago
28
H-index
Scimago
0,237
Journal Rank
Scimago
Food Science Q3
Quartile Score
 
Scopus
248/238=1,0
Scite Score
 
Scopus
Food Science 216/310 (Q3)
Scite Score Rank
 
Scopus
0,349
SNIP
 
Days from
100
submission
 
to acceptance
 
Days from
143
acceptance
 
to publication
 
Acceptance
16%
Rate
2019  
Total Cites
WoS
522
Impact Factor 0,458
Impact Factor
without
Journal Self Cites
0,433
5 Year
Impact Factor
0,503
Immediacy
Index
0,100
Citable
Items
60
Total
Articles
59
Total
Reviews
1
Cited
Half-Life
7,8
Citing
Half-Life
9,8
Eigenfactor
Score
0,00034
Article Influence
Score
0,077
% Articles
in
Citable Items
98,33
Normalized
Eigenfactor
0,04267
Average
IF
Percentile
7,429
Scimago
H-index
27
Scimago
Journal Rank
0,212
Scopus
Scite Score
220/247=0,9
Scopus
Scite Score Rank
Food Science 215/299 (Q3)
Scopus
SNIP
0,275
Acceptance
Rate
15%

 

Acta Alimentaria
Publication Model Hybrid
Submission Fee none
Article Processing Charge 1100 EUR/article
Printed Color Illustrations 40 EUR (or 10 000 HUF) + VAT / piece
Regional discounts on country of the funding agency World Bank Lower-middle-income economies: 50%
World Bank Low-income economies: 100%
Further Discounts Editorial Board / Advisory Board members: 50%
Corresponding authors, affiliated to an EISZ member institution subscribing to the journal package of Akadémiai Kiadó: 100%
Subscription fee 2021 Online subsscription: 736 EUR / 920 USD
Print + online subscription: 852 EUR / 1064 USD
Subscription fee 2022 Online subsscription: 754 EUR / 944 USD
Print + online subscription: 872 EUR / 1090 USD
Subscription Information Online subscribers are entitled access to all back issues published by Akadémiai Kiadó for each title for the duration of the subscription, as well as Online First content for the subscribed content.
Purchase per Title Individual articles are sold on the displayed price.

Acta Alimentaria
Language English
Size B5
Year of
Foundation
1972
Publication
Programme
2021 Volume 50
Volumes
per Year
1
Issues
per Year
4
Founder Magyar Tudományos Akadémia    
Founder's
Address
H-1051 Budapest, Hungary, Széchenyi István tér 9.
Publisher Akadémiai Kiadó
Publisher's
Address
H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Responsible
Publisher
Chief Executive Officer, Akadémiai Kiadó
ISSN 0139-3006 (Print)
ISSN 1588-2535 (Online)

 

Monthly Content Usage

Abstract Views Full Text Views PDF Downloads
Jun 2021 6 0 0
Jul 2021 1 0 0
Aug 2021 5 1 2
Sep 2021 0 0 0
Oct 2021 0 1 1
Nov 2021 8 0 0
Dec 2021 0 0 0