TY  - JOUR
AU  - Darias-Martín, J.
AU  - Carrillo-López, M.
AU  - Echavarri-Granado, J.F.
AU  - Díaz-Romero, C.
KW  - Colour
KW  - Copigmentation
KW  - Red wine
T1  - The magnitude of copigmentación in the colour of aged red wines made in the Canary Islands
LA  - ger
PY  - 2007
SP  - 643
EP  - 648
T2  - European Food Research and Technology
SN  - 1438-2377
VL  - 224
IS  - 5
AB  - 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.
DO  - 10.1007/s00217-006-0352-7
UR  - https://portalciencia.ull.es/documentos/5bbc68bab750603269e80e76
DP  - Dialnet - Portal de la Investigación
ER  -