RT info:eu-repo/semantics/article
T1 What gives a wine its strong red color? Main correlations affecting copigmentation
A1 Heras Roger, Jesús Enrique De Las
A1 Díaz Romero, Carlos
A1 Darias Martín, Jacinto
K1 Wine
K1 Copigmentation
K1 Anthocyanin
K1 Color
K1 Copigment
AB Copigmentation and enological parameters were studied in a collection of 250 red wines. Although several copigmentation studies have been performed with model solutions, little is known about the actual consequences directly in wine of anthocyanin interactions. To date, some studies have considered relationships between copigmentation and natural wine constituents, but none correlates copigmentation measurements with the real wide concentration in wine. In this work, published hypotheses based on model solutions such as phenolic acid copigmentation ability or the influence of copigmentation factors such as flavonols are empirically evaluated in a large sample of wines for the first time. The study confirms previous results obtained from solutions, whereas other factors suggested as being relevant seem to be unrelated to the studied effect at the concentration range naturally occurring in the wines studied. For instance, the important role of flavonols and hydroxycinnamic acids has been ratified, whereas ethanol, gallic acid, and some metals show significant inverse correlations with copigmentation. Unexpectedly, magnesium content in wine correlates with color, whereas the concentration of traditional copigments, such as quercetin, does not show any correlation with copigmentation.
SN 1520-5118
YR 2016
FD 2016
LK http://riull.ull.es/xmlui/handle/915/36134
UL http://riull.ull.es/xmlui/handle/915/36134
LA en
DS Repositorio institucional de la Universidad de La Laguna
RD 20-may-2024