期刊
OENO ONE
卷 53, 期 3, 页码 531-547出版社
VIGNE ET VIN PUBLICATIONS INT
DOI: 10.20870/oeno-one.2019.53.3.2412
关键词
color improvement; copigmentation; malvidin-3-O-glucoside; oenological tannins; pigments
资金
- Comision Interministerial de Ciencia y Tecnologia (CICYT) [AGL2014-56594-C2-1-R, AGL2014-56594-C2-2-R]
- Spanish Ministerio de Agricultura y Pesca, Alimentacion y Medio Ambiente
- OIV
Aim: The aim of the study was to evaluate the effects of five different oenological tannins on the color of a malvidin-3-O-monoglucoside solution, and thereby assess the effectiveness of these tannins as copigments. Methods and Results: Solutions containing malvidin-3-O-glucoside and different doses of copigments were prepared. The malvidin-3-O-glucoside concentration of the solutions, and color parameters, were measured after 1 and 7 days. Conclusions: On days 1 and 7, a decrease in lightness and hue, and an increase in chroma, absorption at 520 nm and wavelength of maximal absorption were observed in solutions containing the oenological tannins. A decrease in malvidin-3-O-glucoside concentration in the tannin-containing solutions compared with the control solution was detected on day 7. The extent of this decrease depended on the specific tannin. Some changes in color parameters on day 7 compared with day 1 were observed, which were probably due to the formation of new pigments. The total color difference between the different malvidin-3-O-glucoside solutions and a pure white solution was calculated to estimate the effectiveness of the different tannins as copigments. Significance and impact of the study: These results prove that supplementation with oenological tannins is a viable option for improving the color of red wines. A copigmentation index is proposed for measurement of the effectiveness of copigments.
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