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Influence of copigmentation and phenolic composition on wine color

dc.contributor.authorHeras Roger, Jesús Enrique De Las
dc.contributor.authorAlonso Alonso, O.
dc.contributor.authorGallo Montesdeoca, A.
dc.contributor.authorDíaz Romero, Carlos
dc.contributor.authorDarias Martín, Jacinto Javier Valentín
dc.contributor.otherGrupo de Investigación Vinos y Otras Bebidas
dc.date.accessioned2024-02-07T21:05:51Z
dc.date.available2024-02-07T21:05:51Z
dc.date.issued2016
dc.identifier.urihttp://riull.ull.es/xmlui/handle/915/36123
dc.description.abstractChromatic 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).
dc.format.mimetypeapplication/pdf
dc.language.isoen
dc.relation.ispartofseriesJournal of Food Science and Technology. June2016. Volume 53
dc.rightsLicencia Creative Commons (Reconocimiento-No comercial-Sin obras derivadas 4.0 Internacional)
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/deed.es_ES
dc.titleInfluence of copigmentation and phenolic composition on wine color
dc.typeinfo:eu-repo/semantics/article
dc.identifier.doi10.1007/s13197-016-2210-3
dc.subject.keywordRed wine
dc.subject.keywordColor
dc.subject.keywordCopigmentation
dc.subject.keywordCIELab
dc.subject.keywordPhenolic composition


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Licencia Creative Commons (Reconocimiento-No comercial-Sin obras derivadas 4.0 Internacional)
Except where otherwise noted, this item's license is described as Licencia Creative Commons (Reconocimiento-No comercial-Sin obras derivadas 4.0 Internacional)