Effect of the modifier (Graciano vs. Cabernet sauvignon) on blends of Tempranillo wine during ageing in the bottle. II. Colour and overall appreciation

LWT

Volumn 40, Issue 1, 2007, Pages 107-115

  Monagas, María ^a   Martín Álvarez, Pedro J ^a   Gómez Cordovés, Carmen ^a   Bartolomé, Begoña ^a  

^a INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

Author keywords

Cabernet sauvignon; Colour; Graciano; Phenolic compounds; Red wine; Tempranillo; Wine blending

Indexed keywords

BOTTLES; CHROMATOGRAPHIC ANALYSIS; COLOR; FOOD PROCESSING; PH EFFECTS; TRANSMISSION ELECTRON MICROSCOPY;

CABERNET SAUVIGNON; GRACIANO; PHENOLIC COMPOUNDS; RED WINE; TEMPRANILLO; WINE BLENDING;

WINE;

BOTTLES; MIXTURES; MODIFIERS; PH;

EID: 33746334500     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2005.08.009     Document Type: Article

References (25)

1. Bakker J., and Timberlake C.F. Isolation, identification and characterization of new colour-stable anthocyanins occuring in some red wines. Journal of Agricultural and Food Chemistry 45 (1997) 35-43
2. Brouillard R. Chemical structure of anthocyanins. In: Markakis P. (Ed). Anthocyanins as food colours (1982), Academic Press, New York 1-38
3. Commission Internationale de l'Eclairage (CIE), 1986. Colorimetry (2nd ed.). Publication of the CIE: Vol. 15.2. Vienna: CIE.
4. Datta S., and Nakai S. Computer-aided optimization of wine blending. Journal of Food Science 57 (1992) 178-182
5. Ferrier J.G., and Block D.E. Neural-network-assisted optimization of wine blending based on sensory analysis. American Journal of Enology and Viticulture 52 (2001) 386-395
6. Fulcrand H., Benabdeljalil C., Rigaud J., Cheynier V., and Moutounet M. A new class of wine pigments generated by reaction between pyruvic acid and grape anthocyanins. Phytochemistry 47 (1998) 1401-1407
7. García-Jares C., and Medina B. Research on white and red wine blending in the production of rosé wines by means of the partial least square method. Journal of the Science of Food and Agriculture 63 (1993) 349-354
8. e partie. Connaissance Vigne Vin 18 (1984) 253-271
9. Haslam E. In Vino veritas: Oligomeric procyanidins and the ageing of red wines. Phytochemistry 16 (1980) 1625-1670
10. Little A.C., and Liaw M.M. Blending wines to colour. American Journal of Enology and Viticulture 25 (1974) 79-83
11. Martínez J.A., Melgosa M., Pérez M.M., Hita E., and Negueruela A.I. Visual and instrumental colour evaluation in red wines. Food Science and Technology International 7 (2001) 439-444
12. Mateus N., Silva A.M.S., Rivas-Gonzalo J.C., Santos-Buelga C., and De Freitas V. A new class of blue anthocyanin-derived pigments isolated from red wines. Journal of Agricultural and Food Chemistry 51 (2003) 1919-1923
13. Mateus N., Silva A.M.S., Santos-Buelga C., Rivas-Gonzalo J.C., and De Freitas V. Identification of anthocyanin-flavanol pigments in red wines by NMR and mass spectrometry. Journal of Agricultural and Food Chemistry 50 (2002) 2110-2116
14. Monagas, M., Bartolomé, B., & Gómez-Cordoves, C. (2005). Effect of the modifier (Graciano vs. Cabernet Sauvignon) on blends of Tempranillo wines during ageing in the bottle I. Anthocyanins, pyranoanthocyanins and non-anthocyanin phenolics. LWT Food Science and Technology, submitted for publciation, doi:10.1016/j.jwt.2005.08.007.
15. Monagas M., Núñez V., Bartolomé B., and Gómez-Cordoves C. Anthocyanin-derived pigments in Graciano, Tempranillo, and Cabernet Sauvignon wines produced in Spain. American Journal of Enology and Viticulture 54 (2003) 163-169
16. Moore D.B., and Griffin T.G. Computer blending technology. American Journal of Enology and Viticulture 29 (1978) 50-53
17. Morata A., Gómez-Cordovés M.C., Colomo B., and Suárez J.A. Pyruvic acid and acetaldehyde production by different strains of Saccharomyces cerevisiae with vitisin A and B formation in red wines. Journal of Agricultural and Food Chemistry 51 (2003) 7402-7409
18. Negueruela, A.I., Echávarri, J.F., & Ayala, F. (2001). Caractéristiques chromatiques. OIV Feuille Verte No. 1102.
19. Office International de la Vigne et du Vin (OIV). Resolution ENO 2/94. OIV standard for the international wine competitions. Bulletin of the OIV 67 (1994) 551-597
20. Pérez-Caballero V., Ayala F., Echávarri J.F., and Negueruela A.I. Proposal for the new standard OIV method for determination of chromatic characteristics of wine. American Journal of Enology and Viticulture 54 (2003) 59-62
21. Pérez-Magariño S., and González-San José M.L. Evolution of flavanols, anthocyanins, and their derivatives during the ageing of red wines elaborated from grapes harvested at different stages of ripening. Journal of Agricultural and Food Chemistry 52 (2004) 1181-1189
22. Ribéreau-Gayon P. The anthocyanins of grapes and wines. In: Markakis P. (Ed). Anthocyanins as food colours (1982), Academic Press, New York 209-244
23. Somers T.C. The phenolic nature of wine pigments. Phytochemistry 10 (1971) 2175-2186
24. Sudraud P. Interpretation des courbes d'absorption des vins rouges. Annales de Technologie Agricole 7 (1958) 203-208
25. Timberlake C.F., and Bridle P. Interactions between anthocyanins, phenolic compounds, and acetaldehyde and their significance in red wines. American Journal of Enology and Viticulture 27 (1976) 97-105