Tags

Type your tag names separated by a space and hit enter

Effect of copigments and grape cultivar on the color of red wines fermented after the addition of copigments.
J Agric Food Chem. 2005 Oct 19; 53(21):8372-81.JA

Abstract

The prefermentation addition of copigments led to significantly different red wines according to the copigment structure (flavonol or hydroxycinnamic acid) and the grape cultivar [Tempranillo (= Cencibel) or Cabernet Sauvignon]. The flavonol rutin enhanced copigmentation and anthocyanin extraction, improving the red color, but the hydroxycinnamic acids (especially caffeic acid) had converse results. The above effects were higher in Cabernet Sauvignon wines, particularly if rutin or p-coumaric acid was used. These wines showed the highest copigmentation as they contained more anthocyanins and flavonols, whereas the coumaroylated anthocyanins of Tempranillo wines could have prevented the action of the added copigments. After 21 months, the main pyranoanthocyanins found were the malvidin-3-glucoside 4-vinylphenol and the malvidin-3-glucoside 4-vinylcatechol (pinotin A) adducts. The results suggested that the former adduct was primarily generated following enzymatic decarboxylation of p-coumaric acid during fermentation, whereas pinotin A was formed through a pure chemical reaction, which depended on the concentration of free caffeic acid during aging.

Authors+Show Affiliations

Institute of Food Chemistry, Technical University of Braunschweig, Schleinitzstrasse 20, 38106 Braunschweig, Germany.No 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

16218690

Citation

Schwarz, Michael, et al. "Effect of Copigments and Grape Cultivar On the Color of Red Wines Fermented After the Addition of Copigments." Journal of Agricultural and Food Chemistry, vol. 53, no. 21, 2005, pp. 8372-81.
Schwarz M, Picazo-Bacete JJ, Winterhalter P, et al. Effect of copigments and grape cultivar on the color of red wines fermented after the addition of copigments. J Agric Food Chem. 2005;53(21):8372-81.
Schwarz, M., Picazo-Bacete, J. J., Winterhalter, P., & Hermosín-Gutiérrez, I. (2005). Effect of copigments and grape cultivar on the color of red wines fermented after the addition of copigments. Journal of Agricultural and Food Chemistry, 53(21), 8372-81.
Schwarz M, et al. Effect of Copigments and Grape Cultivar On the Color of Red Wines Fermented After the Addition of Copigments. J Agric Food Chem. 2005 Oct 19;53(21):8372-81. PubMed PMID: 16218690.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of copigments and grape cultivar on the color of red wines fermented after the addition of copigments. AU - Schwarz,Michael, AU - Picazo-Bacete,José Joaquín, AU - Winterhalter,Peter, AU - Hermosín-Gutiérrez,Isidro, PY - 2005/10/13/pubmed PY - 2005/12/17/medline PY - 2005/10/13/entrez SP - 8372 EP - 81 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 53 IS - 21 N2 - The prefermentation addition of copigments led to significantly different red wines according to the copigment structure (flavonol or hydroxycinnamic acid) and the grape cultivar [Tempranillo (= Cencibel) or Cabernet Sauvignon]. The flavonol rutin enhanced copigmentation and anthocyanin extraction, improving the red color, but the hydroxycinnamic acids (especially caffeic acid) had converse results. The above effects were higher in Cabernet Sauvignon wines, particularly if rutin or p-coumaric acid was used. These wines showed the highest copigmentation as they contained more anthocyanins and flavonols, whereas the coumaroylated anthocyanins of Tempranillo wines could have prevented the action of the added copigments. After 21 months, the main pyranoanthocyanins found were the malvidin-3-glucoside 4-vinylphenol and the malvidin-3-glucoside 4-vinylcatechol (pinotin A) adducts. The results suggested that the former adduct was primarily generated following enzymatic decarboxylation of p-coumaric acid during fermentation, whereas pinotin A was formed through a pure chemical reaction, which depended on the concentration of free caffeic acid during aging. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/16218690/Effect_of_copigments_and_grape_cultivar_on_the_color_of_red_wines_fermented_after_the_addition_of_copigments_ L2 - https://doi.org/10.1021/jf051005o DB - PRIME DP - Unbound Medicine ER -