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Behaviour and characterisation of the colour during red wine making and maturation [An article from: Analytica Chimica Acta]
Book Details
PublisherElsevier
ISBN / ASINB000RR711M
ISBN-13978B000RR7117
AvailabilityAvailable for download now
Sales Rank12,677,138
MarketplaceUnited States 🇺🇸
Description
This digital document is a journal article from Analytica Chimica Acta, published by Elsevier in . The article is delivered in HTML format and is available in your Amazon.com Media Library immediately after purchase. You can view it with any web browser.
Description:
During winemaking and ageing, the colour of red wine evolves from the initial purple-red hues of young red wines towards more red-orange ones. Simultaneously, a modification in the pigment profile takes place. The stability of pigments isolated from red wine has been usually studied in model solutions. However, studies carried out on wines are scarce. The objective of this work was to analyse the changes in composition, colour and stability in relation to pH and SO"2 that take place in a red wine during winemaking and maturation. For this purpose, samples of red wine from Tempranillo grapes were collected periodically during 18 months and submitted to chromatic analysis using the CIELAB and CIELUV colour spaces and high performance liquid chromatography-diode array detection coupled to a mass spectrometer analysis (HPLC-DAD-MS). The results obtained showed the existence of processes capable of causing quantitative and qualitative changes in the colouring material of the wine. These changes, in spite of the relatively short time considered, are sufficient to cause changes of colour that can be perceived by the human eye and lead to the formation of pigments that are more stable against pH and against bleaching by SO"2 than the original anthocyanins. .
Description:
During winemaking and ageing, the colour of red wine evolves from the initial purple-red hues of young red wines towards more red-orange ones. Simultaneously, a modification in the pigment profile takes place. The stability of pigments isolated from red wine has been usually studied in model solutions. However, studies carried out on wines are scarce. The objective of this work was to analyse the changes in composition, colour and stability in relation to pH and SO"2 that take place in a red wine during winemaking and maturation. For this purpose, samples of red wine from Tempranillo grapes were collected periodically during 18 months and submitted to chromatic analysis using the CIELAB and CIELUV colour spaces and high performance liquid chromatography-diode array detection coupled to a mass spectrometer analysis (HPLC-DAD-MS). The results obtained showed the existence of processes capable of causing quantitative and qualitative changes in the colouring material of the wine. These changes, in spite of the relatively short time considered, are sufficient to cause changes of colour that can be perceived by the human eye and lead to the formation of pigments that are more stable against pH and against bleaching by SO"2 than the original anthocyanins. .
