The magnitude of copigmentación in the colour of aged red wines made in the Canary Islands
- Darias-Martín, J. 1
- Carrillo-López, M. 1
- Echavarri-Granado, J.F. 2
- Díaz-Romero, C. 1
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1
Universidad de La Laguna
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2
Universidad de La Rioja
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ISSN: 1438-2377
Datum der Publikation: 2007
Ausgabe: 224
Nummer: 5
Seiten: 643-648
Art: Artikel
Andere Publikationen in: European Food Research and Technology
Zusammenfassung
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.