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Aging effect on the pigment composition and color of Vitis vinifera L. Cv. Tannat wines. Contribution of the main pigment families to wine color.
J Agric Food Chem. 2006 Sep 06; 54(18):6692-704.JA

Abstract

Red wines made from Vitis vinifera L. cv. Tannat grapes are known to possess high contents of tannins and intense color, features that are responsible for the originality of these wines. This work aimed to study the evolution of the pigment composition and CIELAB color parameters as Tannat wines become older, as well as to establish the contribution to wine color of the main pigment families. Tannat wines produced in Uruguay from grapes of the same vineyard in six consecutive vintages (1998-2003) and Tannat grapes of the 2003 harvest were analyzed by means of HPLC-DAD-MS and UV-vis spectrometric techniques. The correlations between the different pigment families and the CIELAB parameters revealed the importance of the variations of the percentage, found in anthocyanins and flavanol-anthocyanin acetaldehyde-mediated condensation products (decrease) and pyranoanthocyanins and direct condensation products (increase), in the modification of the color from purple-red hues to more orange-red ones. The color suffered qualitative rather than quantitative changes, that is, the hue (h*ab) increased, whereas the chroma (C*ab) and lightness (L) did not show a defined trend with time.

Authors+Show Affiliations

Sección de Enología, Facultad de Química, Universidad de la República, Gral. Flores 2124, 11800 Montevideo, Uruguay.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

16939328

Citation

Boido, Eduardo, et al. "Aging Effect On the Pigment Composition and Color of Vitis Vinifera L. Cv. Tannat Wines. Contribution of the Main Pigment Families to Wine Color." Journal of Agricultural and Food Chemistry, vol. 54, no. 18, 2006, pp. 6692-704.
Boido E, Alcalde-Eon C, Carrau F, et al. Aging effect on the pigment composition and color of Vitis vinifera L. Cv. Tannat wines. Contribution of the main pigment families to wine color. J Agric Food Chem. 2006;54(18):6692-704.
Boido, E., Alcalde-Eon, C., Carrau, F., Dellacassa, E., & Rivas-Gonzalo, J. C. (2006). Aging effect on the pigment composition and color of Vitis vinifera L. Cv. Tannat wines. Contribution of the main pigment families to wine color. Journal of Agricultural and Food Chemistry, 54(18), 6692-704.
Boido E, et al. Aging Effect On the Pigment Composition and Color of Vitis Vinifera L. Cv. Tannat Wines. Contribution of the Main Pigment Families to Wine Color. J Agric Food Chem. 2006 Sep 6;54(18):6692-704. PubMed PMID: 16939328.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Aging effect on the pigment composition and color of Vitis vinifera L. Cv. Tannat wines. Contribution of the main pigment families to wine color. AU - Boido,Eduardo, AU - Alcalde-Eon,Cristina, AU - Carrau,Francisco, AU - Dellacassa,Eduardo, AU - Rivas-Gonzalo,Julian C, PY - 2006/8/31/pubmed PY - 2006/10/21/medline PY - 2006/8/31/entrez SP - 6692 EP - 704 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 54 IS - 18 N2 - Red wines made from Vitis vinifera L. cv. Tannat grapes are known to possess high contents of tannins and intense color, features that are responsible for the originality of these wines. This work aimed to study the evolution of the pigment composition and CIELAB color parameters as Tannat wines become older, as well as to establish the contribution to wine color of the main pigment families. Tannat wines produced in Uruguay from grapes of the same vineyard in six consecutive vintages (1998-2003) and Tannat grapes of the 2003 harvest were analyzed by means of HPLC-DAD-MS and UV-vis spectrometric techniques. The correlations between the different pigment families and the CIELAB parameters revealed the importance of the variations of the percentage, found in anthocyanins and flavanol-anthocyanin acetaldehyde-mediated condensation products (decrease) and pyranoanthocyanins and direct condensation products (increase), in the modification of the color from purple-red hues to more orange-red ones. The color suffered qualitative rather than quantitative changes, that is, the hue (h*ab) increased, whereas the chroma (C*ab) and lightness (L) did not show a defined trend with time. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/16939328/Aging_effect_on_the_pigment_composition_and_color_of_Vitis_vinifera_L__Cv__Tannat_wines__Contribution_of_the_main_pigment_families_to_wine_color_ L2 - https://doi.org/10.1021/jf061240m DB - PRIME DP - Unbound Medicine ER -