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Enological Tannin Effect on Red Wine Color and Pigment Composition and Relevance of the Yeast Fermentation Products.
Molecules. 2017 Nov 23; 22(12)M

Abstract

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.

Authors+Show Affiliations

Grupo de Investigacion en Polifenoles, Departament of Analytical Chemistry, Nutrition and Food Science, Faculty of Pharmacy, University of Salamanca, Campus Miguel de Unamuno, E 37007 Salamanca, Spain. igarest@usal.es.Grupo de Investigacion en Polifenoles, Departament of Analytical Chemistry, Nutrition and Food Science, Faculty of Pharmacy, University of Salamanca, Campus Miguel de Unamuno, E 37007 Salamanca, Spain. crisalcaldeon@usal.es.Laffort España, Polígono Txirrita Maleo 12, E 20100 Errenteria, Spain. victor.puente@laffort.com.Grupo de Investigacion en Polifenoles, Departament of Analytical Chemistry, Nutrition and Food Science, Faculty of Pharmacy, University of Salamanca, Campus Miguel de Unamuno, E 37007 Salamanca, Spain. escriban@usal.es.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

29168752

Citation

García-Estévez, Ignacio, et al. "Enological Tannin Effect On Red Wine Color and Pigment Composition and Relevance of the Yeast Fermentation Products." Molecules (Basel, Switzerland), vol. 22, no. 12, 2017.
García-Estévez I, Alcalde-Eon C, Puente V, et al. Enological Tannin Effect on Red Wine Color and Pigment Composition and Relevance of the Yeast Fermentation Products. Molecules. 2017;22(12).
García-Estévez, I., Alcalde-Eon, C., Puente, V., & Escribano-Bailón, M. T. (2017). Enological Tannin Effect on Red Wine Color and Pigment Composition and Relevance of the Yeast Fermentation Products. Molecules (Basel, Switzerland), 22(12). https://doi.org/10.3390/molecules22122046
García-Estévez I, et al. Enological Tannin Effect On Red Wine Color and Pigment Composition and Relevance of the Yeast Fermentation Products. Molecules. 2017 Nov 23;22(12) PubMed PMID: 29168752.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Enological Tannin Effect on Red Wine Color and Pigment Composition and Relevance of the Yeast Fermentation Products. AU - García-Estévez,Ignacio, AU - Alcalde-Eon,Cristina, AU - Puente,Víctor, AU - Escribano-Bailón,M Teresa, Y1 - 2017/11/23/ PY - 2017/09/19/received PY - 2017/11/14/revised PY - 2017/11/21/accepted PY - 2017/11/24/entrez PY - 2017/11/24/pubmed PY - 2018/7/4/medline KW - CIELAB KW - Tempranillo red wine KW - anthocyanin KW - anthocyanin-derived pigments KW - ellagitannin KW - enological tannin KW - red wine color KW - vitisins JF - Molecules (Basel, Switzerland) JO - Molecules VL - 22 IS - 12 N2 - 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. SN - 1420-3049 UR - https://www.unboundmedicine.com/medline/citation/29168752/Enological_Tannin_Effect_on_Red_Wine_Color_and_Pigment_Composition_and_Relevance_of_the_Yeast_Fermentation_Products_ L2 - http://www.mdpi.com/resolver?pii=molecules22122046 DB - PRIME DP - Unbound Medicine ER -