Colorimetric characteristics of the phenolic fractions obtained from Tempranillo and Graciano wines through the use of different instrumental techniques

Analytica Chimica Acta

Volumn 732, Issue , 2012, Pages 153-161

  García Marino, Matilde ^a   Escudero Gilete, M Luisa ^b   Escribano Bailón, M Teresa ^a   González Miret, M Lourdes ^b   Rivas Gonzalo, Julián C ^a   Heredia, Francisco J ^b  

^a UNIVERSITY OF SALAMANCA   (Spain)

^b UNIVERSITY OF SEVILLE   (Spain)

Author keywords

Anthocyanins; CIELAB; Colorimetric techniques; Graciano; Tempranillo; Wine colour

Indexed keywords

CIELAB; COLORIMETRIC TECHNIQUES; DIFFUSE REFLECTANCE; DILUTION EFFECT; GRACIANO; HUMAN EYE; INSTRUMENTAL TECHNIQUES; PHENOLIC FRACTION; SPECTRORADIOMETRIC MEASUREMENTS; SPECTRORADIOMETRY; TEMPRANILLO; TRANSMISSION SPECTROPHOTOMETRY;

ANTHOCYANINS; BLENDING; COLOR; COLORIMETRY; GEL PERMEATION CHROMATOGRAPHY; PHENOLS; REFLECTION; SPECTROPHOTOMETRY; WINE;

DILUTION;

ACETALDEHYDE; ANTHOCYANIN; FLAVANOL DERIVATIVE; PHENOL DERIVATIVE; PYRANOANTHOCYANIDIN; UNCLASSIFIED DRUG;

ACCURACY; ARTICLE; CHEMICAL STRUCTURE; COLORIMETRY; COMBINATORIAL CHEMISTRY; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; DIFFUSE REFLECTANCE SPECTROPHOTOMETRY; DILUTION CURVE; EVALUATION RESEARCH; FOOD ANALYSIS; FOOD COLOR; FRACTIONATION; GEL PERMEATION CHROMATOGRAPHY; GRACIANO GRAPE; GRAPE; INTERMETHOD COMPARISON; PH MEASUREMENT; PREDICTION; PRIORITY JOURNAL; PRODUCT RECOVERY; QUALITATIVE ANALYSIS; RED WINE; SENSITIVITY AND SPECIFICITY; SPECTROPHOTOMETRY; SPECTRORADIOMETRY; TEMPRANILLO GRAPE; TRANSMISSION SPECTROPHOTOMETRY; WINE INDUSTRY;

CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COLORIMETRY; MASS SPECTROMETRY; PHENOLS; SPECTROPHOTOMETRY; VITIS; WINE;

VITACEAE;

EID: 84862151594     PISSN: 00032670     EISSN: 18734324     Source Type: Journal    
DOI: 10.1016/j.aca.2012.03.020     Document Type: Article

References (37)

1. Blouin J., Peynaud E. Enología Práctica Conocimiento y Elaboración del Vino 2003, Mundi-Prensa Libros, S.A, Madrid. fourth ed.
2. Peynaud E., Blouin J. El Gusto del Vino: el Gran Libro de la Degustación 2002, Mundi-Prensa, Madrid. second ed.
3. Esparza I., Santamaría C., Fernández J.M. Anal. Chim. Acta 2006, 563:331.
4. Jackson M.G., Timberlake C.F., Bridle P., Vallis L. J. Sci. Food Agric. 1978, 29:715.
5. Somers T.C. Vitis 1978, 17:161.
6. Boulton R.B. Am. J. Enol. Viticult. 2001, 52:67.
7. Brouillard R., Chassaing S., Fougerousse A. Phytochemistry 2003, 64:1179-1186.
8. Haslam E. Practical Polyphenolics: From Structure to Molecular Recognition and Physiological Action 1998, 262-297. Press Syndicate of the University of Cambridge, Cambridge. E. Haslam (Ed.).
9. Henry B.S. Natural Food Colorants 1996, 40-79. Blackie Academic & Professional, London. G.A.F. Hendry, J.D. Houghton (Eds.).
10. Jackman R.L., Smith J.L. Natural Food Colorants 1996, 244-280. Blackie Academic & Professional, Chapman & Hall, London. second ed. G.A.F. Hendry, J.D. Houghton (Eds.).
11. Waterhouse A.L., Laurie V.F. Am. J. Enol Viticult. 2006, 57:306-313.
12. Mazza G., Miniati E. Anthocyanins in Fruit, Vegetables and Grains 1993, 1-199. CRC Press, Boca Raton, FL. G. Mazza, E. Miniati (Eds.).
13. Haslam E. Phytochemistry 1980, 16:1625.
14. Rivas-Gonzalo J.C., Bravo-Haro S., Santos-Buelga C. J. Agric. Food Chem. 1995, 43:1444.
15. Escribano-Bailón M.T., Dangles O., Brouillard R. Phytochemistry 1996, 41:1583.
16. Santos-Buelga C., Francia-Aricha E.M., De Pascual Teresa S., Rivas-Gonzalo J.C. Eur. Food Res. Technol. 1999, 209:411.
17. Monagas M., Martín-álvarez P.J., Bartolomé B., Gómez-Cordovés C. Eur. Food Res. Technol. 2006, 222:702.
18. Monagas M., Bartolomé B. Wine Chemistry and Biochemistry 2009, 439-462. Springer, New York. M.V. Moreno-Arribas, M.C. Polo (Eds.).
19. Glories Y. Connaiss. Vigne Vin 1984, 18:195.
20. Sudraud P. Ann. Technol. Agric. 1958, 7:203.
21. Negueruela A.I., Echávarri J.F., Pérez M.M. Am. J. Enol. Viticult. 1995, 46:353.
22. Gonnet J.F. Food Chem. 1998, 63:409.
23. Commission International de l'Eclairage Technical Report. Colorimetry. CIE 15:2004 2004, Central Bureau, Viena, Austria. third ed.
24. Bakker J., Timberlake C.F. J. Agric. Food Chem. 1997, 45:35.
25. Heredia F.J., Francia-Aricha E.M., Rivas-Gonzalo J.C., Vicario I.M., Santos-Buelga C. Food Chem. 1998, 63:491.
26. Gonnet J.F. Food Chem. 1999, 66:387.
27. Gonnet J.F. Food Chem. 2001, 75:473.
28. Giusti M.M., Rodríguez-Saona L.E., Wrolstad R.E. J. Agric. Food Chem. 1999, 47:4631.
29. Stintzing F.C., Stintzing A.S., Carle R., Frei B., Wrolstad R.E. J. Agric. Food Chem. 2002, 50:6172.
30. Terrab A., González-Miret M.L., Heredia F.J. Eur. Food Res. Technol. 2004, 218:488.
31. Meléndez-Martínez A.J., Britton G., Vicario I.M., Heredia F.J. Food Chem. 2007, 101:1145.
32. OIV Récuil des Méthodes Internationales d'Analyse des vins et des Moûts 2009, Office International de la Vigne et du Vin, Paris.
33. Ribereau-Gayon P., Stonestreet E. Bull. Soc. Chim. Fr. 1965, 9:2649-2652.
34. Glories Y. Connaiss. Vigne Vin 1984, 18:253-271.
35. Alcalde-Eón C., Boido E., Carrau F., Dellacassa E., Rivas-Gonzalo J.C. Am. J. Enol. Viticult. 2006, 57:449.
36. García-Marino M., Hernández-Hierro J.M., Rivas-Gonzalo J.C., Escribano-Bailón M.T. Anal. Chim. Acta 2010, 660:134.
37. ®, Análisis de Color 2004, Registro General de la Propiedad Intelectual SE-1052-04, Sevilla, Spain.