Phenolic composition and magnitude of copigmentation in young and shortly aged red wines made from the cultivars, Cabernet Sauvignon, Cencibel, and Syrah

Food Chemistry

Volumn 92, Issue 2, 2005, Pages 269-283

  Gutiérrez, Isidro Hermosín ^a   Lorenzo, Eva Sánchez Palomo ^b   Espinosa, Almudena Vicario ^b  

^a Escuela Universitaria de Ingenieria Tecnica Agricola   (Spain)

^b UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

Author keywords

Anthocyanins; Cabernet Sauvignon; Cencibel Tempranillo; Copigmentation; Flavonols; Hydroxycinnamic acids; Red wine colour; Syrah Shiraz

Indexed keywords

ANTHOCYANIN; COUMARIC ACID; EPICATECHIN; FLAVONOL; GLYCOSIDE; ISOQUERCITRIN; MYRICETIN 3 GLUCOSIDE; PHENOL DERIVATIVE; QUERCETIN 3 GLUCURONIDE; UNCLASSIFIED DRUG;

ARTICLE; CLIMATE; COLOR; CONCENTRATION (PARAMETERS); CULTIVAR; FERMENTATION; FOOD COMPOSITION; RED WINE; SPAIN;

VITACEAE;

EID: 15244352098     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.07.023     Document Type: Article

References (44)

1. P.B. Andrade, G. Mendes, V. Falco, P. Valentão, and R.M. Seabra Preliminary study of flavonols in port wine grape varieties Food Chemistry 73 2001 397 399
2. S. Asen, and L. Jurd The constitution of a crystalline blue cornflower pigment Phytochemistry 6 1967 577 584
3. F. Ayala, J.F. Echávarri, and A.I. Negueruela A new simplified method for measuring the color of wines. III. All wines and brandies American Journal of Enology and Viticulture 50 1999 359 363
4. J.M. Baranac, N.A. Petranovic, and J.M. Dimitric-Markovich Spectrophotometric study of anthocyan copigmentation reactions Journal of Agricultural and Food Chemistry 44 1996 1333 1336
5. J.M. Baranac, N.A. Petranovic, and J.M. Dimitric-Markovich Spectrophotometric study of anthocyan copigmentation reactions. 2. Malvin and the nonglycosidized flavone quercetin Journal of Agricultural and Food Chemistry 45 1997 1694 1697
6. J.M. Baranac, N.A. Petranovic, and J.M. Dimitric-Markovich Spectrophotometric study of anthocyan copigmentation reactions. 3. Malvin and the nonglycosidized flavone morin Journal of Agricultural and Food Chemistry 45 1997 1698 1700
7. D.G. Bloonfield, D.A. Heatherbell, and M.S. Pour Nikfardjam Effect of p-coumaric acid on the color of red wine Mitteilungen Klosterneuburg 53 5-6 2003 195 198
8. Boulton, R. B., 1996. A method for the assessment of copigmentation in red wines. In Presented at the 47th Annual Meeting of the ASEV, June, Reno, NV
9. R.B. Boulton The copigmentation of anthocyanins and its role in the color of red wine: A critical review American Journal of Enology and Viticulture 52 2001 67 87
10. R. Brouillard, and O. Dangles Anthocyanin molecular interactions: The first step in the formation of new pigments during wine ageing? Food Chemistry 51 1994 365 371
11. R. Brouillard, M.C. Wigand, O. Dangles, and A. Cheminat pH and solvent effects on the copigmentation of malvin with polyphenols, purine and pyrimidine derivatives Journal of the Chemical Society, Perkin Transactions 2 1991 1235 1241
12. J. Burns, P.T. Gardner, J. O'Neil, S. Crawford, I. Morecroft, and D.B. McPhail Relationship among antioxidant activity, vasodilation capacity, and phenolic content of red wines Journal of Agricultural and Food Chemistry 48 2000 220 230
13. E. Cantos, J.C. EspIÍn, and F.A. Tomás-Barberán Varietal differences among the polyphenol profiles of seven table grape cultivars studied by LC-DAD-MS-MS Journal of Agricultural and Food Chemistry 50 2002 5691 5696
14. V. Cheynier, and J. Rigaud HPLC separation and characterization of flavonols in the skins of Vitis vinifera var Cinsault American Journal of Enology and Viticulture 37 1986 248 252
15. O. Dangles, N. Saito, and R. Brouillard Kinetic and thermodynamic control of flavilium hydration in the pelargonidin-cinnamic acid complexation. Origin of the extraordinary flower colour diversity of Pharbitis nil Journal of the American Chemical Society 115 1993 3125 3132
16. J. Darias-MartIÍn, M. Carrillo, E. DIÍaz, and R.B. Boulton Enhancement of red wine colour by pre-fermentation addition of copigments Food Chemistry 73 2001 217 220
17. J. Darias-MartIÍn, B. MartIÍn-LuIÍs, M. Carrillo-López, R. Lamuela-Raventós, C. DIÍaz-Romero, and R.B. Boulton Effect of caffeic acid on the color of red wine Journal of Agricultural and Food Chemistry 50 2002 2062 2067
18. R. Di Stefano, S. Foti, and D. Borsa Investigation on the nature and content of some polyphenols in grapes produced in south-east Sicily Enotecnico 29 11 1993 67 83
19. G. Dugo, D. Giuffrida, F. Salvo, M. Alfa, and T.M. Pellicano Total polyphenols in red wines made from autochthonous and allochthonous grapes grown in Sicily Enologo 38 10 2002 111 115
20. M.J. Eiro, and M. Heinonen Anthocyanin color behavior and stability during storage: Effect of intermolecular copigmentation Journal of Agricultural and Food Chemistry 50 2002 7461 7466
21. H. Fulcrand, C. Benabdeljalil, J. Rigaud, V. Cheynier, and M. Moutounet A new class of wine pigments generated by reaction between pyruvic acid and grape anthocyanins Phytochemistry 47 1998 1401 1407
22. H. Fulcrand, P.-J. Cameira dos Santos, P. Sarni-Manchado, V. Cheynier, and J. Favre-Bonvin Structure of new anthocyanins-derived wine pigments Journal of the Chemical Society, Perkin Transactions 1 1996 735 739
23. A.E. Håkanson, K. Pardon, Y. Hayasaka, M. de Sa, and M. Herderich Structures and colour properties of new red wine pigments Tetrahedron Letters 44 2003 4887 4891
24. Y. Hayasaka, and R.E. Asenstorfer Screening for potential pigments derived from anthocyanins in red wine using nanoelectrospray tandem mass spectometry Journal of Agricultural and Food Chemistry 50 2002 756 761
25. I. HermosIÍn Gutiérrez Influence of ethanol content on the extent of copigmentation in a Cencibel young red wine Journal of Agricultural and Food Chemistry 51 2003 4079 4083
26. I. HermosIÍn Gutiérrez, and E. GarcIÍa-Romero Anthocyanins of red wine grape cultivars grown in the Spanish region of La Mancha: Characteristic cultivar patterns of grapes and single cultivar wines, and evolution during the ripening of the berry Alimentaria 352 2004 127 139
27. L. Jurd, and S. Asen The formation of metal and "co-pigment" complexes of cyanidin 3-glucoside Phytochemistry 5 1966 1263 1271
28. S. Karagiannis, A. Economou, and P. Lanaridis Phenolic and volatile composition of wines made from Vitis vinifera cv. Muscat Lefko from the island of Samos Journal of Agricultural and Food Chemistry 48 2000 5369 5375
29. R.M. Lamuela-Raventós, and A.L. Waterhouse A direct HPLC separation of wine phenolics American Journal of Enology and Viticulture 45 1994 1 5
30. H. Liao, Y. Cai, and E. Haslam Polyphenol interactions. Anthocyanins: Copigmentation and colour changes in red wines Journal of the Science of Food and Agriculture 59 1992 299 305
31. C. Malien-Aubert, O. Dangles, and M.J. Amiot Color stability of commercial anthocyanin-based extracts in relation to the phenolic composition. Protective effects by intra- and intermolecular copigmentation Journal of Agricultural and Food Chemistry 49 2001 170 176
32. J.A. MartIÍnez, M. Melgosa, M.M. Pérez, E. Hita, and A.I. Negueruela Note. Visual and instrumental color evaluation in red wines Food Science and Technology International 7 5 2001 439 444
33. N. Mateus, E. Carvalho, A.R.F. Carvalho, E. Melo, A.M. González-Paramás, and C. Santos-Buelga Isolation and structural characterization of new acylated anthocyanin-vinyl-flavanol pigments occurring in aging red wines Journal of Agricultural and Food Chemistry 51 2003 277 282
34. M.S. McDonald, M. Hughes, J. Burns, M.E.J. Lean, D. Matthews, and A. Crozier Survey of the free and conjugated myricetin and quercetin content of red wines of different geographical origins Journal of Agricultural and Food Chemistry 46 1998 368 375
35. V. Pérez-Caballero, F. Ayala, J.F. Echávarri, and A.I. Negueruela Proposal for a new standard OIV method for determination of chromatic characteristics of wine American Journal of Enology and Viticulture 54 2003 59 62
36. M.A. RodrIÍguez Delgado, G. González Hernández, J.E. Conde González, and J.P. Pérez Trujillo Principal component analysis of the polyphenol content in young red wines Food Chemistry 78 2002 523 532
37. A. Schieber, N. Berardini, and R. Carle Identification of flavonol and xanthone glycosides from Mango (Mangifera indica L. cv. "Tommy Atkins") peels by high-performance liquid chromatography-electrospray ionization mass spectrometry Journal of Agricultural and Food Chemistry 51 2003 5006 5011
38. M. Schwarz, G. Jerz, and P. Winterhalter Isolation and structure of Pinotin A, a new anthocyanin derivative from Pinotage wine Vitis 42 2003 105 106
39. M. Schwarz, T.C. Wabnitz, and P. Winterhalter Pathway leading to the formation of anthocyanin-vinylphenol adducts and related pigments in red wine Journal of Agricultural and Food Chemistry 51 2003 3682 3687
40. V.L. Singleton Wine phenols H.F. Linskens J.F. Jackson Wine analysis 1988 Springer Berlin 171 218
41. V.L. Singleton, and E. Trousdale White wine phenolics: Varietal and processing differences as shown by HPLC American Journal of Enology and Viticulture 34 1983 27 34
42. T.C. Somers, E. Vérette, and K.F. Pocock Hydroxycinnamate esters of Vitis vinifera: Changes during white vinification, and effects of exogenous enzymic hydrolysis Journal of the Science of Food and Agriculture 40 1987 67 78
43. Vaadia, M., 1997. Copigmentation in varietal wines from Napa Valley. Master of Science Thesis. Davis: University of California
44. H. Vuorinen, K. Määttä, and R. Törrönen Content of the flavonols myricetin, quercetin, and kaempferol in Finnish berry wines Journal of Agricultural and Food Chemistry 48 2000 2675 2680