Elucidating the Color of Rose Wines Using Polyphenol-Targeted Metabolomics

The color of rose wines is extremely diverse and a key element in their marketing. It is due to the presence of anthocyanins and of additional pigments derived from them and from other wine constituents. To explore the pigment composition and determine its links with color, 268 commercial rose wines were analysed. The concentration of 125 polyphenolic compounds was determined by a targeted metabolomics approach using ultra high-performance liquid chromatography coupled to triple quadrupole mass spectrometry (UHPLC-QqQ-MS) analysis in the Multiple Reaction Monitoring (MRM) mode and the color characterised by spectrophotometry and CieLab parameters. Chemometrics analysis of the composition and color data showed that although color intensity is primarily determined by polyphenol extraction (especially anthocyanins and flavanols) from the grapes, different color styles correspond to different pigment compositions. The salmon shade of light rose wines is mostly due to pyranoanthocyanin pigments, resulting from reactions of anthocyanins with phenolic acids and pyruvic acid, a yeast metabolite. Redness of intermediate color wines is related to anthocyanins and carboxypoyranoanthocyanins and that of dark rose wines to products of anthocyanin reactions with flavanols while yellowness of these wines is associated to oxidation.

Automated summary

The color of rose wines is influenced by polyphenols and other constituents of the wine. The salmon shade of light rose wines is primarily due to pyranoanthocyanin pigments, while the redness of intermediate color wines is related to anthocyanins and carboxypoyranoanthocyanins. The redness of dark rose wines is caused by the products of anthocyanin reactions with flavanols, and the yellowness is associated with oxidation.