The magnitude of copigmentación in the colour of aged red wines made in the Canary Islands

  1. Darias-Martín, J. 1
  2. Carrillo-López, M. 1
  3. Echavarri-Granado, J.F. 2
  4. Díaz-Romero, C. 1
  1. 1 Universidad de La Laguna

    Universidad de La Laguna

    San Cristobal de La Laguna, España


  2. 2 Universidad de La Rioja

    Universidad de La Rioja

    Logroño, España


European Food Research and Technology

ISSN: 1438-2377

Year of publication: 2007

Volume: 224

Issue: 5

Pages: 643-648

Type: Article

DOI: 10.1007/S00217-006-0352-7 SCOPUS: 2-s2.0-33846837336 WoS: WOS:000243905000016 GOOGLE SCHOLAR

More publications in: European Food Research and Technology


Cited by

  • Scopus Cited by: 32 (08-05-2023)
  • Web of Science Cited by: 27 (20-05-2023)
  • Dimensions Cited by: 26 (30-03-2023)

JCR (Journal Impact Factor)

  • Year 2007
  • Journal Impact Factor: 1.159
  • Journal Impact Factor without self cites: 1.006
  • Article influence score: 0.415
  • Best Quartile: Q2
  • Area: FOOD SCIENCE & TECHNOLOGY Quartile: Q2 Rank in area: 41/103 (Ranking edition: SCIE)

SCImago Journal Rank

  • Year 2007
  • SJR Journal Impact: 0.714
  • Best Quartile: Q1
  • Area: Food Science Quartile: Q1 Rank in area: 36/203
  • Area: Industrial and Manufacturing Engineering Quartile: Q1 Rank in area: 37/409
  • Area: Biotechnology Quartile: Q2 Rank in area: 78/206
  • Area: Chemistry (miscellaneous) Quartile: Q2 Rank in area: 102/403
  • Area: Biochemistry Quartile: Q3 Rank in area: 179/329


(Data updated as of 30-03-2023)
  • Total citations: 26
  • Recent citations: 5
  • Field Citation Ratio (FCR): 2.79


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. © Springer-Verlag 2007.