Studies on the copigmentation between anthocyanins and flavan-3-ols and their influence in the colour expression of red wine

[ES] With the aim of evaluating the importance of the copigmentation process between anthocyanins and flavanols on the colour expression of red wine, assays were carried out in wine model systems with mixtures of compounds obtained from two Vitis vinifera grape varieties (Graciano and Tempranillo)....

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Autores: González Manzano, Susana, Dueñas Patón, Montserrat, Rivas Gonzalo, Julián C., Escribano Bailón, María Teresa, Santos Buelga, Celestino
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2009
País:España
Institución:Universidad de Salamanca (USAL)
Repositorio:GREDOS. Repositorio Institucional de la Universidad de Salamanca
OAI Identifier:oai:gredos.usal.es:10366/141132
Acceso en línea:http://hdl.handle.net/10366/141132
Access Level:acceso abierto
Palabra clave:Copigmentation
Catechins
Procyanidins
Red wine colour
Anthocyanin hydration constant
CIELAB
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spelling Studies on the copigmentation between anthocyanins and flavan-3-ols and their influence in the colour expression of red wineGonzález Manzano, SusanaDueñas Patón, MontserratRivas Gonzalo, Julián C.Escribano Bailón, María TeresaSantos Buelga, CelestinoCopigmentationCatechinsProcyanidinsRed wine colourAnthocyanin hydration constantCIELAB[ES] With the aim of evaluating the importance of the copigmentation process between anthocyanins and flavanols on the colour expression of red wine, assays were carried out in wine model systems with mixtures of compounds obtained from two Vitis vinifera grape varieties (Graciano and Tempranillo). Spectrophotometric and chromatic analyses were performed to evaluate the magnitude of the copigmentation and the modifications induced in the colour of the solutions. Measurement of the changes in the anthocyanin hydration constant (Kh) was also used to determine the strength of the copigmentation process. All the flavanols assayed induced significant changes in the colour, perceptible to the human eye, of the wine-like anthocyanin solutions at concentrations similar to those that can exist in red wines. The percentage contribution of the copigmentation with flavanols to the colour of the anthocyanin solutions was found to range from 2% to 20%. The extent of this effect was related not only to the concentration of flavanols but also to the qualitative composition of the flavanol preparations, as influenced by the part of the grape (either skin or seed) and the variety considered. Divergences were found between the evaluation of the copigmentation based on chromatic parameters in the CIELAB colour space and that based on the measurement at visible kmax, as the latter does not consider the integral colour changes produced in the visible spectrum. The results obtained confirmed the importance of the qualitative phenolic composition, determined in the wine by the type of grape and winemaking practices, to the production of an effective copigmentation process.202020202009info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://hdl.handle.net/10366/141132reponame:GREDOS. Repositorio Institucional de la Universidad de Salamancainstname:Universidad de Salamanca (USAL)InglésAttribution-NonCommercial-NoDerivatives 4.0 Internacionalhttp://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessoai:gredos.usal.es:10366/1411322026-06-07T06:28:51Z
dc.title.none.fl_str_mv Studies on the copigmentation between anthocyanins and flavan-3-ols and their influence in the colour expression of red wine
title Studies on the copigmentation between anthocyanins and flavan-3-ols and their influence in the colour expression of red wine
spellingShingle Studies on the copigmentation between anthocyanins and flavan-3-ols and their influence in the colour expression of red wine
González Manzano, Susana
Copigmentation
Catechins
Procyanidins
Red wine colour
Anthocyanin hydration constant
CIELAB
title_short Studies on the copigmentation between anthocyanins and flavan-3-ols and their influence in the colour expression of red wine
title_full Studies on the copigmentation between anthocyanins and flavan-3-ols and their influence in the colour expression of red wine
title_fullStr Studies on the copigmentation between anthocyanins and flavan-3-ols and their influence in the colour expression of red wine
title_full_unstemmed Studies on the copigmentation between anthocyanins and flavan-3-ols and their influence in the colour expression of red wine
title_sort Studies on the copigmentation between anthocyanins and flavan-3-ols and their influence in the colour expression of red wine
dc.creator.none.fl_str_mv González Manzano, Susana
Dueñas Patón, Montserrat
Rivas Gonzalo, Julián C.
Escribano Bailón, María Teresa
Santos Buelga, Celestino
author González Manzano, Susana
author_facet González Manzano, Susana
Dueñas Patón, Montserrat
Rivas Gonzalo, Julián C.
Escribano Bailón, María Teresa
Santos Buelga, Celestino
author_role author
author2 Dueñas Patón, Montserrat
Rivas Gonzalo, Julián C.
Escribano Bailón, María Teresa
Santos Buelga, Celestino
author2_role author
author
author
author
dc.subject.none.fl_str_mv Copigmentation
Catechins
Procyanidins
Red wine colour
Anthocyanin hydration constant
CIELAB
topic Copigmentation
Catechins
Procyanidins
Red wine colour
Anthocyanin hydration constant
CIELAB
description [ES] With the aim of evaluating the importance of the copigmentation process between anthocyanins and flavanols on the colour expression of red wine, assays were carried out in wine model systems with mixtures of compounds obtained from two Vitis vinifera grape varieties (Graciano and Tempranillo). Spectrophotometric and chromatic analyses were performed to evaluate the magnitude of the copigmentation and the modifications induced in the colour of the solutions. Measurement of the changes in the anthocyanin hydration constant (Kh) was also used to determine the strength of the copigmentation process. All the flavanols assayed induced significant changes in the colour, perceptible to the human eye, of the wine-like anthocyanin solutions at concentrations similar to those that can exist in red wines. The percentage contribution of the copigmentation with flavanols to the colour of the anthocyanin solutions was found to range from 2% to 20%. The extent of this effect was related not only to the concentration of flavanols but also to the qualitative composition of the flavanol preparations, as influenced by the part of the grape (either skin or seed) and the variety considered. Divergences were found between the evaluation of the copigmentation based on chromatic parameters in the CIELAB colour space and that based on the measurement at visible kmax, as the latter does not consider the integral colour changes produced in the visible spectrum. The results obtained confirmed the importance of the qualitative phenolic composition, determined in the wine by the type of grape and winemaking practices, to the production of an effective copigmentation process.
publishDate 2009
dc.date.none.fl_str_mv 2009
2020
2020
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10366/141132
url http://hdl.handle.net/10366/141132
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.rights.none.fl_str_mv Attribution-NonCommercial-NoDerivatives 4.0 Internacional
http://creativecommons.org/licenses/by-nc-nd/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Attribution-NonCommercial-NoDerivatives 4.0 Internacional
http://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
dc.source.none.fl_str_mv reponame:GREDOS. Repositorio Institucional de la Universidad de Salamanca
instname:Universidad de Salamanca (USAL)
instname_str Universidad de Salamanca (USAL)
reponame_str GREDOS. Repositorio Institucional de la Universidad de Salamanca
collection GREDOS. Repositorio Institucional de la Universidad de Salamanca
repository.name.fl_str_mv
repository.mail.fl_str_mv
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