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

Any de publicació: 2007

Volum: 224

Número: 5

Pàgines: 643-648

Tipus: Article

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

Altres publicacions en: European Food Research and Technology


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.