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Influence of prefermentative cold maceration on the color and anthocyanic copigmentation of organic Tempranillo wines elaborated in a warm climate.
J Agric Food Chem. 2010 Jun 09; 58(11):6797-803.JA

Abstract

The stabilization of red wine color by the copigmentation phenomenon is a crucial process that does not always proceed favorably under natural conditions during the first stages of vinification. The impact of the prefermentative cold maceration technique on the phenolic composition and magnitude of the copigmentation level of organic Tempranillo wines elaborated in a warm climate have been studied as an enological alternative to the traditional maceration for obtaining highly colored wines. Tristimulus colorimetry was applied to study the color of wines during vinification, and a high-performance liquid chromatography (HPLC) procedure was used for the analysis of phenolic compounds. Spectrophotometric and colorimetric analyses were also performed to evaluate the copigmentation level of the wines. Significant chemical and color differences were found depending on the maceration technique applied. Prefermentative cold macerated wines were richer in those compounds accounting directly for the color of red wine (anthocyanins) and those involved in anthocyanin stabilization through copigmentation reactions (phenols), which was in accordance with the higher copigmentation degree and darker, more saturated and vivid bluish colors. The evaluation of the copigmentation based on colorimetric parameters in the CIELAB color space showed that prefermentative cold maceration caused greater effectiveness of copigmentation than traditional maceration since it induces more important and hence more easily perceptible color changes.

Authors+Show Affiliations

Food Colour & Quality Laboratory, Department of Nutrition & Food Science, Facultad de Farmacia, Universidad de Sevilla, 41012-Sevilla, Spain.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

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

Language

eng

PubMed ID

20455543

Citation

Gordillo, Belen, et al. "Influence of Prefermentative Cold Maceration On the Color and Anthocyanic Copigmentation of Organic Tempranillo Wines Elaborated in a Warm Climate." Journal of Agricultural and Food Chemistry, vol. 58, no. 11, 2010, pp. 6797-803.
Gordillo B, López-Infante MI, Ramírez-Pérez P, et al. Influence of prefermentative cold maceration on the color and anthocyanic copigmentation of organic Tempranillo wines elaborated in a warm climate. J Agric Food Chem. 2010;58(11):6797-803.
Gordillo, B., López-Infante, M. I., Ramírez-Pérez, P., González-Miret, M. L., & Heredia, F. J. (2010). Influence of prefermentative cold maceration on the color and anthocyanic copigmentation of organic Tempranillo wines elaborated in a warm climate. Journal of Agricultural and Food Chemistry, 58(11), 6797-803. https://doi.org/10.1021/jf100084x
Gordillo B, et al. Influence of Prefermentative Cold Maceration On the Color and Anthocyanic Copigmentation of Organic Tempranillo Wines Elaborated in a Warm Climate. J Agric Food Chem. 2010 Jun 9;58(11):6797-803. PubMed PMID: 20455543.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Influence of prefermentative cold maceration on the color and anthocyanic copigmentation of organic Tempranillo wines elaborated in a warm climate. AU - Gordillo,Belen, AU - López-Infante,M Isabel, AU - Ramírez-Pérez,Pilar, AU - González-Miret,M Lourdes, AU - Heredia,Francisco J, PY - 2010/5/12/entrez PY - 2010/5/12/pubmed PY - 2010/8/28/medline SP - 6797 EP - 803 JF - Journal of agricultural and food chemistry JO - J. Agric. Food Chem. VL - 58 IS - 11 N2 - The stabilization of red wine color by the copigmentation phenomenon is a crucial process that does not always proceed favorably under natural conditions during the first stages of vinification. The impact of the prefermentative cold maceration technique on the phenolic composition and magnitude of the copigmentation level of organic Tempranillo wines elaborated in a warm climate have been studied as an enological alternative to the traditional maceration for obtaining highly colored wines. Tristimulus colorimetry was applied to study the color of wines during vinification, and a high-performance liquid chromatography (HPLC) procedure was used for the analysis of phenolic compounds. Spectrophotometric and colorimetric analyses were also performed to evaluate the copigmentation level of the wines. Significant chemical and color differences were found depending on the maceration technique applied. Prefermentative cold macerated wines were richer in those compounds accounting directly for the color of red wine (anthocyanins) and those involved in anthocyanin stabilization through copigmentation reactions (phenols), which was in accordance with the higher copigmentation degree and darker, more saturated and vivid bluish colors. The evaluation of the copigmentation based on colorimetric parameters in the CIELAB color space showed that prefermentative cold maceration caused greater effectiveness of copigmentation than traditional maceration since it induces more important and hence more easily perceptible color changes. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/20455543/Influence_of_prefermentative_cold_maceration_on_the_color_and_anthocyanic_copigmentation_of_organic_Tempranillo_wines_elaborated_in_a_warm_climate_ L2 - https://dx.doi.org/10.1021/jf100084x DB - PRIME DP - Unbound Medicine ER -