Colorimetric study of the interactions between different families of red wine pigments using transmittance and reflectance measurements
The aim of this work was to conduct a detailed colorimetric study, using transmittance and reflectance measurements, to evaluate the possible interactions occurring among the different families of pigments comprising to colour matter of red wines and their contribution to the colour in aged red wine...
| Autores: | , , , , , |
|---|---|
| Tipo de recurso: | artículo |
| Estado: | Versión aceptada para publicación |
| Fecha de publicación: | 2013 |
| País: | España |
| Institución: | Universidad de Sevilla (US) |
| Repositorio: | idUS. Depósito de Investigación de la Universidad de Sevilla |
| OAI Identifier: | oai:idus.us.es:11441/155904 |
| Acceso en línea: | https://hdl.handle.net/11441/155904 https://doi.org/10.1016/j.foodres.2012.09.026 |
| Access Level: | acceso abierto |
| Palabra clave: | Colorimetric techniques Colour Graciano Pigments Red wine Tempranillo |
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Colorimetric study of the interactions between different families of red wine pigments using transmittance and reflectance measurementsGarcía Marino, MatildeEscudero Gilete, María LuisaEscribano Bailón, María TeresaGonzález-Miret Martín, María LourdesRivas Gonzalo, Julián CarlosHeredia Mira, Francisco JoséColorimetric techniquesColourGracianoPigmentsRed wineTempranilloThe aim of this work was to conduct a detailed colorimetric study, using transmittance and reflectance measurements, to evaluate the possible interactions occurring among the different families of pigments comprising to colour matter of red wines and their contribution to the colour in aged red wines.To accomplish this, the phenolic material of monovarietal red wines obtained from Tempranillo and Graciano varieties, and their blends, were fractionated by gel permeation chromatography in order to separate the coloured fractions with different chemical compositions. The binary blends at different concentrations of the fractions having higher anthocyanin monoglucoside proportions with fractions having higher pyranoanthocyanin derivative contents and direct flavanol-anthocyanin condensation products were carried out in order to determine the effect of adding these derivatives on the colour of the anthocyanin monoglucosides, the major wine pigments. It was observed that the addition of derived pigments to the anthocyanin monoglucosides fraction resulted in colour differences perceptible by the human eye. These variations were mainly quantitative (changes in chroma and lightness), and were also qualitative (changes in hue) in monovarietal wines.Studying the phenolic fractions of wines implies an approach to the chemical reality of the wines, more than the studies on model solutions, since they can lead to the knowledge of those components having more influence on the final colour of the wine. With these results the wineries could conduct the vinifications towards a higher extraction of the components or families of components more important for the intensity and stability of colour.Comisión Interministerial de Ciencia y Tecnología (CICYT) AGL2005-07245-C03ElsevierNutrición y Bromatología, Toxicología y Medicina LegalComisión Interministerial de Ciencia y Tecnología (CICYT). España2013info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionapplication/pdfapplication/pdfhttps://hdl.handle.net/11441/155904https://doi.org/10.1016/j.foodres.2012.09.026reponame:idUS. Depósito de Investigación de la Universidad de Sevillainstname:Universidad de Sevilla (US)InglésFood Research International, 50 (1), 20-30.AGL2005-07245-C03https://doi.org/10.1016/j.foodres.2012.09.026info:eu-repo/semantics/openAccessoai:idus.us.es:11441/1559042026-06-17T12:51:07Z |
| dc.title.none.fl_str_mv |
Colorimetric study of the interactions between different families of red wine pigments using transmittance and reflectance measurements |
| title |
Colorimetric study of the interactions between different families of red wine pigments using transmittance and reflectance measurements |
| spellingShingle |
Colorimetric study of the interactions between different families of red wine pigments using transmittance and reflectance measurements García Marino, Matilde Colorimetric techniques Colour Graciano Pigments Red wine Tempranillo |
| title_short |
Colorimetric study of the interactions between different families of red wine pigments using transmittance and reflectance measurements |
| title_full |
Colorimetric study of the interactions between different families of red wine pigments using transmittance and reflectance measurements |
| title_fullStr |
Colorimetric study of the interactions between different families of red wine pigments using transmittance and reflectance measurements |
| title_full_unstemmed |
Colorimetric study of the interactions between different families of red wine pigments using transmittance and reflectance measurements |
| title_sort |
Colorimetric study of the interactions between different families of red wine pigments using transmittance and reflectance measurements |
| dc.creator.none.fl_str_mv |
García Marino, Matilde Escudero Gilete, María Luisa Escribano Bailón, María Teresa González-Miret Martín, María Lourdes Rivas Gonzalo, Julián Carlos Heredia Mira, Francisco José |
| author |
García Marino, Matilde |
| author_facet |
García Marino, Matilde Escudero Gilete, María Luisa Escribano Bailón, María Teresa González-Miret Martín, María Lourdes Rivas Gonzalo, Julián Carlos Heredia Mira, Francisco José |
| author_role |
author |
| author2 |
Escudero Gilete, María Luisa Escribano Bailón, María Teresa González-Miret Martín, María Lourdes Rivas Gonzalo, Julián Carlos Heredia Mira, Francisco José |
| author2_role |
author author author author author |
| dc.contributor.none.fl_str_mv |
Nutrición y Bromatología, Toxicología y Medicina Legal Comisión Interministerial de Ciencia y Tecnología (CICYT). España |
| dc.subject.none.fl_str_mv |
Colorimetric techniques Colour Graciano Pigments Red wine Tempranillo |
| topic |
Colorimetric techniques Colour Graciano Pigments Red wine Tempranillo |
| description |
The aim of this work was to conduct a detailed colorimetric study, using transmittance and reflectance measurements, to evaluate the possible interactions occurring among the different families of pigments comprising to colour matter of red wines and their contribution to the colour in aged red wines.To accomplish this, the phenolic material of monovarietal red wines obtained from Tempranillo and Graciano varieties, and their blends, were fractionated by gel permeation chromatography in order to separate the coloured fractions with different chemical compositions. The binary blends at different concentrations of the fractions having higher anthocyanin monoglucoside proportions with fractions having higher pyranoanthocyanin derivative contents and direct flavanol-anthocyanin condensation products were carried out in order to determine the effect of adding these derivatives on the colour of the anthocyanin monoglucosides, the major wine pigments. It was observed that the addition of derived pigments to the anthocyanin monoglucosides fraction resulted in colour differences perceptible by the human eye. These variations were mainly quantitative (changes in chroma and lightness), and were also qualitative (changes in hue) in monovarietal wines.Studying the phenolic fractions of wines implies an approach to the chemical reality of the wines, more than the studies on model solutions, since they can lead to the knowledge of those components having more influence on the final colour of the wine. With these results the wineries could conduct the vinifications towards a higher extraction of the components or families of components more important for the intensity and stability of colour. |
| publishDate |
2013 |
| dc.date.none.fl_str_mv |
2013 |
| dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/acceptedVersion |
| format |
article |
| status_str |
acceptedVersion |
| dc.identifier.none.fl_str_mv |
https://hdl.handle.net/11441/155904 https://doi.org/10.1016/j.foodres.2012.09.026 |
| url |
https://hdl.handle.net/11441/155904 https://doi.org/10.1016/j.foodres.2012.09.026 |
| dc.language.none.fl_str_mv |
Inglés |
| language_invalid_str_mv |
Inglés |
| dc.relation.none.fl_str_mv |
Food Research International, 50 (1), 20-30. AGL2005-07245-C03 https://doi.org/10.1016/j.foodres.2012.09.026 |
| dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess |
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openAccess |
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application/pdf application/pdf |
| dc.publisher.none.fl_str_mv |
Elsevier |
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Elsevier |
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reponame:idUS. Depósito de Investigación de la Universidad de Sevilla instname:Universidad de Sevilla (US) |
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Universidad de Sevilla (US) |
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idUS. Depósito de Investigación de la Universidad de Sevilla |
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idUS. Depósito de Investigación de la Universidad de Sevilla |
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15,81155 |