magnitude of copigmentation in the colour of aged red wines made in the Canary Islands
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 p...
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Published in | European food research & technology Vol. 224; no. 5; pp. 643 - 648 |
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Main Authors | , , , |
Format | Journal Article |
Language | English |
Published |
Heidelberg
Berlin/Heidelberg : Springer-Verlag
01.03.2007
Berlin Springer Springer Nature B.V |
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Abstract | 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. |
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AbstractList | 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.[PUBLICATION ABSTRACT] 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. |
Author | Darias-Martín, Jacinto Díaz-Romero, Carlos Echavarri-Granado, José Federico Carrillo-López, Marta |
Author_xml | – sequence: 1 fullname: Darias-Martín, Jacinto – sequence: 2 fullname: Carrillo-López, Marta – sequence: 3 fullname: Echavarri-Granado, José Federico – sequence: 4 fullname: Díaz-Romero, Carlos |
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Cites_doi | 10.1021/jf9606060 10.1016/S0031-9422(00)88467-8 10.1021/jf950420l 10.1021/jf9606114 10.1021/jf051005o 10.1021/jf00029a007 10.5344/ajev.1999.50.2.211 10.1002/jsfa.2740280311 10.1039/p29920000247 10.1007/978-1-4615-1781-8 10.5344/ajev.1986.37.2.121 10.1002/jsfa.2740590305 10.1021/jf960612w 10.1021/jf010931+ 10.1016/S0308-8146(00)00286-7 10.1177/108201329900500407 10.1016/j.foodchem.2004.07.023 10.5344/ajev.2001.52.2.67 10.1016/0308-8146(94)90187-2 10.1039/p29910001287 10.1038/209368a0 10.1021/ja00189a039 |
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Keywords | Alcoholic beverage Copigmentation Red wine, Colour Red wine |
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References | RB Boulton (352_CR3) 2001; 52 R Brouillard (352_CR9) 1994; 51 JM Baranac (352_CR11) 1997; 45 JM Baranac (352_CR13) 1997; 45 AJ Davies (352_CR15) 1993; 41 J Bakker (352_CR28) 1986; 37 TV Mistry (352_CR16) 1991; 2 352_CR22 J Bakker (352_CR17) 1993; 32 352_CR23 TC Somers (352_CR24) 1977; 28 I Hermosín-Gutiérrez (352_CR26) 2005; 92 A Vivar-Quintana (352_CR21) 1999; 5 JM Baranac (352_CR10) 1996; 44 S Asen (352_CR14) 1972; 11 M Schwarz (352_CR7) 2005; 53 J Darias-Martín (352_CR5) 2002; 50 ME García-Peña (352_CR30) 1994; 5–6 R Brouillard (352_CR8) 1989; 111 DG Bloomfield (352_CR6) 2003; 53 H Liao (352_CR18) 1992; 59 JM Baranac (352_CR12) 1997; 45 TC Somers (352_CR25) 1966; 209 J Darias-Martin (352_CR4) 2001; 73 352_CR27 TC Somers (352_CR29) 1998 M Mirabel (352_CR20) 1999; 50 RB Boulton (352_CR1) 1996 O Dangles (352_CR19) 1992; 2 C Flanzy (352_CR2) 1999 |
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SubjectTerms | 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 |
Title | magnitude of copigmentation in the colour of aged red wines made in the Canary Islands |
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