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Effect of red grapes co-winemaking in polyphenols and color of wines.
J Agric Food Chem. 2005 Sep 21; 53(19):7609-16.JA

Abstract

The red grapes co-winemaking effect on phenolic fraction and wine color has been studied for the first time, where Monastrell was comacerated and cofermentated with Cabernet Sauvignon and Merlot. Changes in the relative abundance of anthocyanins were observed as well as hyperchromic shifts at 530 and 620 nm; these effects remain constant after aging. Co-winemaking also favored copigmentation, giving way to more stable anthocyanins and facilitating their polymerization. With regard to color evolution, the mixture of Monastrell with Merlot grapes was more appropriate than with Cabernet Sauvignon for aging wines in oak barrels. The extent of copigmentation was more important in young wines than in aged wines. This is mainly due to the self-anthocyanin monomer reactions in the case of young wines, whereas in aged wines copigmentation is mainly due to the reaction between the anthocyanins and other polyphenolic cofactors. Discriminant analysis showed the possibility of differentiating wines according to the aging time and the type of wine, with color parameters (color intensity, OD 620 nm, and OD 520 nm) being the most important discrimination variables in the first case and petunidin-3-glucoside and peonidin-3-glucoside contents in the second case.

Authors+Show Affiliations

Cátedra de Química Agrícola, E.T.S.I. Agrónomos, Universidad Castilla-La Mancha, Campus Universitario, Albacete, Spain.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

16159193

Citation

Lorenzo, Cándida, et al. "Effect of Red Grapes Co-winemaking in Polyphenols and Color of Wines." Journal of Agricultural and Food Chemistry, vol. 53, no. 19, 2005, pp. 7609-16.
Lorenzo C, Pardo F, Zalacain A, et al. Effect of red grapes co-winemaking in polyphenols and color of wines. J Agric Food Chem. 2005;53(19):7609-16.
Lorenzo, C., Pardo, F., Zalacain, A., Alonso, G. L., & Salinas, M. R. (2005). Effect of red grapes co-winemaking in polyphenols and color of wines. Journal of Agricultural and Food Chemistry, 53(19), 7609-16.
Lorenzo C, et al. Effect of Red Grapes Co-winemaking in Polyphenols and Color of Wines. J Agric Food Chem. 2005 Sep 21;53(19):7609-16. PubMed PMID: 16159193.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of red grapes co-winemaking in polyphenols and color of wines. AU - Lorenzo,Cándida, AU - Pardo,Francisco, AU - Zalacain,Amaya, AU - Alonso,Gonzalo Luis, AU - Salinas,Maria Rosario, PY - 2005/9/15/pubmed PY - 2005/11/1/medline PY - 2005/9/15/entrez SP - 7609 EP - 16 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 53 IS - 19 N2 - The red grapes co-winemaking effect on phenolic fraction and wine color has been studied for the first time, where Monastrell was comacerated and cofermentated with Cabernet Sauvignon and Merlot. Changes in the relative abundance of anthocyanins were observed as well as hyperchromic shifts at 530 and 620 nm; these effects remain constant after aging. Co-winemaking also favored copigmentation, giving way to more stable anthocyanins and facilitating their polymerization. With regard to color evolution, the mixture of Monastrell with Merlot grapes was more appropriate than with Cabernet Sauvignon for aging wines in oak barrels. The extent of copigmentation was more important in young wines than in aged wines. This is mainly due to the self-anthocyanin monomer reactions in the case of young wines, whereas in aged wines copigmentation is mainly due to the reaction between the anthocyanins and other polyphenolic cofactors. Discriminant analysis showed the possibility of differentiating wines according to the aging time and the type of wine, with color parameters (color intensity, OD 620 nm, and OD 520 nm) being the most important discrimination variables in the first case and petunidin-3-glucoside and peonidin-3-glucoside contents in the second case. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/16159193/Effect_of_red_grapes_co_winemaking_in_polyphenols_and_color_of_wines_ L2 - https://doi.org/10.1021/jf050848c DB - PRIME DP - Unbound Medicine ER -