RT info:eu-repo/semantics/article
T1 Influence of copigmentation and phenolic composition on wine color
A1 Heras Roger, Jesús Enrique De Las
A1 Alonso Alonso, O.
A1 Gallo Montesdeoca, A.
A1 Díaz Romero, Carlos
A1 Darias Martín, Jacinto Javier Valentín
A2 Grupo de Investigación Vinos y Otras Bebidas
K1 Red wine
K1 Color
K1 Copigmentation
K1 CIELab
K1 Phenolic composition
AB Chromatic characteristics and their relationships with copigmentation and phenolic composition were studied in 160 bottled red wines. Free anthocyanins, copigmented anthocyanins and polymeric pigments contributing to color were calculated according to Boulton protocol and related to main changes produced in wine visible spectra after destroying any copigmented anthocyanins effect. Color differences between copigmented and non copigmented wines were quantified and related with ageing, cultivar and phenolic profile. Phenomenon of co-pigmentation visually increases the colour at 420, 520 and 620 nm for most of wines. Copigmented wines showed a mean value of 8.26 CIELab units higher than non copigmented (ΔEab(c-nc)), being this shift deeper for young wines than for aged wines. Copigmentation mostly changed hue and decreased L, a* and b* values therefore resulted into purplish and darker wine. Visual variations in color caused by copigmentation was related to particularly anthocyanins and copigments (mostly flavonols and hydroxycinnamic acids).
YR 2016
FD 2016
LK http://riull.ull.es/xmlui/handle/915/36123
UL http://riull.ull.es/xmlui/handle/915/36123
LA en
DS Repositorio institucional de la Universidad de La Laguna
RD 24-dic-2024