Changes in Anthocyanins and Color Characteristics of Pinot Noir Wines during Different Vinification Processes

Journal of Agricultural and Food Chemistry

Volumn 45, Issue 6, 1997, Pages 2003-2008

  Gao, L ^a   Girard, B ^a   Mazza, G ^a   Reynolds, A G ^a  

^a AGRICULTURE AND AGRI FOOD CANADA   (Canada)

Author keywords

Fermentation; Flavonoids; HPLC analysis; Monomeric anthocyanins; Polymeric anthocyanins; Temperature; Tristimulus analysis; Wine color

Indexed keywords

EID: 0000254850     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf960836e     Document Type: Article

References (21)

1. Amerine, M. A.; Ough, C. S. Methods for Analysis of Musts and Wines; Wiley: New York, 1980.
2. Bakker, J. HPLC of anthocyanins in port wines: Determination of aging rates. Vitis 1986, 25, 203-214.
3. Bakker, J.; Bridle, P.; Timberlake, C. F. Tristimulus measurements (CIELAB 76) of port wine colour. Vitis 1986a, 25, 67-78.
4. Bakker, J.; Preston, N. W.; Timberlake, C. F. The determination of anthocyanins in aging red wines: Comparison of HPLC and spectral methods. Am. J. Enol. Vitic. 1986b, 37, 121-126.
5. 2 on the extraction of individual anthocyanins and colored matter of three Portuguese grape varieties during winemaking. Vitis 1994a, 33, 41-47.
6. Dallas, C.; Laureano, O. Effects of pH, sulphur dioxide, alcohol content, temperature and storage time on color composition of a young Portuguese red table wine. J. Sci. Food Agric. 1994b, 65, 477-485.
7. Gao, L.; Mazza, G. Rapid method for complete chemical characterization of simple and acylated anthocyanins by high-performance liquid chromatography and capillary gas-liquid chromatography. J. Agric. Food Chem. 1994,42,118-125.
8. Girard, B.; Kopp, T. G.; Reynolds, A.; Cliff, M. Influence of thermal vinification treatments on aroma constituents and sensory descriptors of Pinot noir wines. Am. J. Enol. Vitic. 1997, 48, in press.
9. Gomez-Cordoves, C.; Gonzalez-SanJose, M. L. Interpretation of color variables during the aging of red wines: Relationship with families of phenolic compounds. J. Agric. Food Chem. 1995, 43, 557-561.
10. Leone, A. M.; La Notte, E.; Gambacorta, G. Gli antociani nelle fasi di macerazione e di elaborazione del vino. L'influenza della tecnica diffusiva sulla loro estrazione. Vignevini 1984, 4, 17.
11. Mazza, G. Anthocyanins in grapes and grape products. Crit. Rev. Food Sci. Nutr. 1995, 35, 341-371.
12. Mazza, G.; Miniati, E. Grapes. In Anthocyanins in Fruits, Vegetables and Grains; CRC Press: Boca Raton, FL, 1993; pp 149-199.
13. McCloskey, L. P.; Yengoyan, L. S. Analysis of anthocyanins in Vitis vinifera wines and red color versus aging by HPLC and spectrophotometry. Am. J. Enol. Vitic. 1981, 32, 257-261.
14. Reynolds, A. G.; Price, S. F.; Wardle, D. A.; Watson, B. T. Fruit environment and crop level effects on Pinot noir. I. Vine performance and fruit composition in British Columbia. Am. J. Enol. Vitic. 1994, 45, 452-459.
15. Roggero, J.-P.; Archier, P.; Coen, S. HPLC study of phenolic and anthocyanic compositions of a fermenting grape must (in French). Sci. Aliments 1992, 12, 37-46.
16. Somers, T. C. The polymeric nature of wine pigments. Phytochemistry 1971, 10, 2175-2186.
17. 2, "chemical age". J. Sci. Food Agric. 1977, 28, 279-287.
18. Somers, T. C.; Evans, M. E. Grape pigment phenomena: interpretation of major colour losses during vinification. J. Sci. Food Agric. 1979, 30, 623-633.
19. Somers, T. C.; Evans, M. E. Evolution of red wines. I. Ambient influences on color composition during early maturation. Vitis 1986, 25, 31-39.
20. Somers, T. C.; Pocock, K. F. Evolution of red wines. III. Promotion of the maturation phase. Vitis 1990, 29, 109-121.
21. Timberlake, C. F. Parameters of red wine quality. Food Technol. Austr. 1981, 33, 139-144.