TY  - JOUR
AU  - Darias-Martín, J.
AU  - Martín-Luis, B.
AU  - Carrillo-López, M.
AU  - Lamuela-Raventós, R.
AU  - Díaz-Romero, C.
AU  - Boulton, R.
T1  - Effect of caffeic acid on the color of red wine
LA  - eng
PY  - 2002
SP  - 2062
EP  - 2067
T2  - Journal of Agricultural and Food Chemistry
SN  - 0021-8561
VL  - 50
IS  - 7
AB  - The copigmentation effect of prefermentation additions of different doses of caffeic acid was investigated during the 1997 harvest. Microfermentation with the major red grape cultivars Listan negro and Negramoll, grown in the Canary Islands, was carried out with the same protocol. Visible and UV spectra were registered periodically. HPLC chromatograms were carried out. The color enhancement of cv. Negramoll wine varied between 13 and 75% (AU at 520 nm), and that of cv. Listan negro wine between 25 and 45% at the end of fermentation. During aging these values were enhanced to reach even > 100% in some cases. An initial complex of the 1:1 type, where one molecule of caffeic acid associates with one molecule of anthocyanin, has been identified using the mathematical procedure of Brouillard et al. (J. Am. Chem. Soc. 1989, 111, 2604-2610). Caffeic acid seems to contribute to color stability and protection against oxidation. The importance of nonpigment composition in pigment extraction and color retention during and after fermentation is demonstrated.
DO  - 10.1021/jf010931+
UR  - https://portalciencia.ull.es/documentos/5e3adc85299952629a02476a
DP  - Dialnet - Portal de la Investigación
ER  -