Research article summary (published 19 Sep 2005):

Effect of red grapes co-winemaking in polyphenols and color of wines.

Full Abstract

The red grapes co-winemaking effect on phenolic fraction and wine color has been studied for the first time, where Monastrell was comacerated and cofermentated with Cabernet Sauvignon and Merlot. Changes in the relative abundance of anthocyanins were observed as well as hyperchromic shifts at 530 and 620 nm; these effects remain constant after aging. Co-winemaking also favored copigmentation, giving way to more stable anthocyanins and facilitating their polymerization. With regard to color evolution, the mixture of Monastrell with Merlot grapes was more appropriate than with Cabernet Sauvignon for aging wines in oak barrels. The extent of copigmentation was more important in young wines than in aged wines. This is mainly due to the self-anthocyanin monomer reactions in the case of young wines, whereas in aged wines copigmentation is mainly due to the reaction between the anthocyanins and other polyphenolic cofactors. Discriminant analysis showed the possibility of differentiating wines according to the aging time and the type of wine, with color parameters (color intensity, OD 620 nm, and OD 520 nm) being the most important discrimination variables in the first case and petunidin-3-glucoside and peonidin-3-glucoside contents in the second case.

Author information

Author/s: Lorenzo, Cándida (C); Pardo, Francisco (F); Zalacain, Amaya (A); Alonso, Gonzalo Luis (GL); Salinas, Maria Rosario (MR);

Affiliation: Cátedra de Química Agrícola, E.T.S.I. Agrónomos, Universidad Castilla-La Mancha, Campus Universitario, Albacete, Spain.

Journal and publication information

Publication Type: Journal Article; Research Support, Non-U.S. Gov't

Journal: Journal of agricultural and food chemistry (J Agric Food Chem), published in United States. (Language: eng)

Reference: 2005-Sep; vol 53 (issue 19) : pp 7609-16

Dates: Created 2005/09/14; Completed 2005/10/31; Revised 2006/11/15;

PMID: 16159193, status: MEDLINE (last retrieval date: 2/18/2009, IMS Date: )

Sourced from the National Library of Medicine. Abstract text and other information may be subject to copyright.

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MeSH headings (categories)

This article was linked to the MESH Headings shown below.

Color Flavonoids - analysis Food Handling - methods Fruit - chemistry

Fruit - chemistry Phenols - analysis Vitis - chemistry Wine - analysis

Associated Chemicals: Flavonoids (0) ; Phenols (0) ; polyphenols (0)

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