magnitude of copigmentation in the colour of aged red wines made in the Canary Islands

• Published in: European food research & technology Vol. 224; no. 5; pp. 643 - 648
• Main Authors: Darias-Martín, Jacinto, Carrillo-López, Marta, Echavarri-Granado, José Federico, Díaz-Romero, Carlos
• Format: Journal Article
• Language: English
• Published: Heidelberg Berlin/Heidelberg : Springer-Verlag 01.03.2007; Berlin Springer; Springer Nature B.V
• Subjects: Biological and medical sciences; Color; Copigmentation; Fermented food industries; Food industries; Fundamental and applied biological sciences. Psychology; Islands; Phenols; red wines; Wineries; Wines; Wines and vinegars; Atlantic Ocean Islands; Canary Islands; Alcoholic beverage; Copigmentation; Red wine, Colour; Red wine
• ISSN: 1438-2377; 1438-2385
• DOI: 10.1007/s00217-006-0352-7

In order to study the magnitude of the copigmentation phenomenon in aged red wines, 84 samples of Listán negro wines were collected from several wineries in the Canary Islands. They were analysed at 1 and 2 years of age. The contribution of free anthocyanins, copigmented anthocyanins and polymeric pigments to the colour of wine, and the total phenols were determined. Moreover, coloured anthocyanins, total anthocyanins, percentage of total anthocyanins in coloured form and chemical age factor, and the chromatic characteristics of the wines were determined. The contribution to colour due to copigmented anthocyanins in these aged red wines remained at 22.3 and 18.5% (mean values) after 1 and 2 years of age, respectively, and the free anthocyanins at 37.0 and 32.5%. A comparison between the results obtained by Somers and Boulton methods has been established.