Enological Tannin Effect on Red Wine Color and Pigment Composition and Relevance of the Yeast Fermentation Products.

نویسندگان

  • Ignacio García-Estévez
  • Cristina Alcalde-Eon
  • Víctor Puente
  • M Teresa Escribano-Bailón
چکیده

Enological tannins are widely used in the winemaking process either to improve different wine characteristics (color stability, among others) or to compensate for low tannin levels. In this work, the influence of the addition of two different enological tannins, mainly composed of hydrolysable (ellagitannins) and condensed tannins, on the evolution of color and pigment composition of two different types of model systems containing the five main grape anthocyanins was studied. In addition, the effect of the addition of an enological tannin on the color and pigment composition of red wines made from Vitis vinifera L. cv Tempranillo grapes was also studied by high-performance liquid chromatography with diode array detection coupled to mass spectrometry (HPLC-DAD-MS). Results showed that, in model systems, the addition of the enological tannin favored the formation of anthocyanin-derived pigments, such as A-type and B-type vitisins and flavanol-anthocyanin condensation products, provided that the yeast precursors were previously supplied. Moreover, model systems containing the enological tannins were darker and showed higher values of chroma at the end of the study than control ones. The higher formation of these anthocyanin-derived pigments was also observed in the red wines containing the enological tannin. Moreover, these wine also showed lower lightness (L*) values and higher chroma (C*ab) values than control wines, indicating a higher stabilization of color.

برای دانلود متن کامل این مقاله و بیش از 32 میلیون مقاله دیگر ابتدا ثبت نام کنید

ثبت نام

اگر عضو سایت هستید لطفا وارد حساب کاربری خود شوید

منابع مشابه

Using Enological Tannin Additions to Enhance Red Wine Structure and Mouthfeel

Tannins are important to the quality of red wines, particularly to the color stability and the structure (body and mouthfeel) of the wine. They are also involved in complex wine aging reactions and thus are important to the aging potential of red wines. The source of tannins in wine is numerous, as they can come from the grapes themselves (skin, seeds, and stems) and/or the barrels the wines ar...

متن کامل

Phenolic Bioactives in Grapes and Grape-Based Products

Polyphenols are a large and complex group of compounds responsible for the characteristics, quality, and color of grape and wine, especially for red ones. The polyphenolic composition has been extensively studied and a large family of structures have been identied in grapes and wine (Ribereau-Gayon 1965; Somers 1971; Nagel and Wulf 1979; Slinkard and Singleton 1984; Bourzeix et al. 1986; Cheyn...

متن کامل

Color and Color Stability of Red Wine from Noble (Vitis rotundifolia Michx.) and Cabernet Sauvignon (Vitis vinifera L.) at Various pH

Muscadine grapes (Vitis rotundifolia) are the most widely planted grapes in the south and southeast United States due to their suitability in these areas. Most of the commercial muscadine grape crop is used to produce wine. Wine made from suitable cultivars of muscadine grapes possesses a very fruity, unique flavor and aroma that appeals to many people in the South. However, muscadine grape pro...

متن کامل

Investigating the Effect of Cold Soak Duration on Phenolic Extraction during Cabernet Sauvignon Fermentation.

The impact of increasing cold soak (CS) duration (0, 1, 4, 7, and 10 days at 10 °C) on the extraction of phenolic compounds during the CS period and primary fermentation as well as the final composition of Cabernet Sauvignon wine was investigated. The results showed that CS duration had no effect on hydroxycinnamate and flavonol extractions. Greater amounts of gallic acid, (+)-catechin, (-)-epi...

متن کامل

Effect of caffeic acid on the color of red wine.

The copigmentation effect of prefermentation additions of different doses of caffeic acid was investigated during the 1997 harvest. Microfermentation with the major red grape cultivars Listán negro and Negramoll, grown in the Canary Islands, was carried out with the same protocol. Visible and UV spectra were registered periodically. HPLC chromatograms were carried out. The color enhancement of ...

متن کامل

ذخیره در منابع من


  با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید

برای دانلود متن کامل این مقاله و بیش از 32 میلیون مقاله دیگر ابتدا ثبت نام کنید

ثبت نام

اگر عضو سایت هستید لطفا وارد حساب کاربری خود شوید

عنوان ژورنال:
  • Molecules

دوره 22 12  شماره 

صفحات  -

تاریخ انتشار 2017