Aging Effect on the Pigment Composition and Color of Vitis vinifera L. Cv. Tannat Wines. Contribution of the Main Pigment Families to Wine Color

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• 作者：Eduardo Boido ; Cristina Alcalde-Eon ; Francisco Carrau ; Eduardo Dellacassa ; Juliá ; n C. Rivas-Gonzalo
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2006
• 出版时间：September 6, 2006
• 年：2006
• 卷：54
• 期：18
• 页码：6692 - 6704
• 全文大小：236K
• 年卷期：v.54,no.18(September 6, 2006)
• ISSN：1520-5118

文摘

Red wines made from Vitis vinifera L. cv. Tannat grapes are known to possess high contents oftannins and intense color, features that are responsible for the originality of these wines. This workaimed to study the evolution of the pigment composition and CIELAB color parameters as Tannatwines 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-MSand UV-vis spectrometric techniques. The correlations between the different pigment families andthe CIELAB parameters revealed the importance of the variations of the percentage, found inanthocyanins and flavanol-anthocyanin acetaldehyde-mediated condensation products (decrease)and pyranoanthocyanins and direct condensation products (increase), in the modification of the colorfrom purple-red hues to more orange-red ones. The color suffered qualitative rather than quantitativechanges, that is, the hue (h*_ab) increased, whereas the chroma (C*_ab) and lightness (L*) did not showa defined trend with time.