Copigmentation, colour and antioxidant activity of single-cultivar red wines

Heras-Roger, J.; Pomposo-Medina, M.; Dı́az-Romero, Carlos; Darias-Martín, Jacinto

doi:10.1007/s00217-014-2185-0

Cited by 18 publications

(17 citation statements)

References 30 publications

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“…This fact is consistent with a previous study (Heras-Roger et al 2014) where wines from warm areas developed higher color intensity and copigmentation factors.…”

Section: Copigmentation Derived Colorimetric Changessupporting

confidence: 94%

Influence of copigmentation and phenolic composition on wine color

et al. 2016

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Chromatic characteristics and their relationships with copigmentation and phenolic composition were studied in 160 bottled red wines. Free anthocyanins, copigmented anthocyanins and polymeric pigments contributing to color were calculated according to Boulton protocol and related to main changes produced in wine visible spectra after destroying any copigmented anthocyanins effect. Color differences between copigmented and non copigmented wines were quantified and related with ageing, cultivar and phenolic profile. Phenomenon of co-pigmentation visually increases the colour at 420, 520 and 620 nm for most of wines. Copigmented wines showed a mean value of 8.26 CIELab units higher than non copigmented (ΔE ab(cnc) ), being this shift deeper for young wines than for aged wines. Copigmentation mostly changed hue and decreased L, a* and b* values therefore resulted into purplish and darker wine. Visual variations in color caused by copigmentation was related to particularly anthocyanins and copigments (mostly flavonols and hydroxycinnamic acids).

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“…This fact is consistent with a previous study (Heras-Roger et al 2014) where wines from warm areas developed higher color intensity and copigmentation factors.…”

Section: Copigmentation Derived Colorimetric Changessupporting

confidence: 94%

Influence of copigmentation and phenolic composition on wine color

et al. 2016

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“…No changes in the percentages of co-pigmented anthocyanin forms were found (p ≥ 0.3807). Results are similar to those published by other authors (28,38) who reported that the co-pigmented anthocyanin forms are more stable and the polymeric forms increase while monomeric ones decrease during storage. It is clear that anthocyanins were polymerized to a greater or lesser extent during the forced aging process of hibiscus beers.…”

Section: Co-pigmented Monomeric and Polymeric Anthocyaninssupporting

confidence: 92%

Kinetic changes of polyphenols, anthocyanins and antioxidant capacity in forced aged hibiscus ale beer

et al. 2017

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Three craft ale beers contained 5, 10 and 20 g/L Hibiscus sabdariffa L. aqueous powered extract (HS) were submitted to a forced aging process for 7 days at 45°C, and the changes with time of physicochemical parameters, anthocyanins, total phenolic compounds (TPC) and antioxidant activities (AOX) were monitored. The determination of the individual characteristics of the 20 g/L HS beer after forced aging indicates that it was characterized by low pH and browning index, slight red hue, and high TPC content and AOX. It becomes clear that HS extract had a noticeable effect on the acidity and colour of beer and it was an important source of phenolics and anthocyanins, compounds with AOX. When the evolutions of the general parameters were compared, hibiscus beer showed the weakest tendency to age, giving as result lesser red colour loss and AOX owing to a low anthocyanin degradation and brown pigment formation.

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“…The average co-pigmentation in Canary wines is 18 ± 11% of color, ranging from 0.5 to 40%. Co-pigmentation in Fogo wines is lower in disagreement with studies where warm regions produced wines with significantly higher co-pigmentation than cold areas [50]. This low co-pigmenation is related with the high amount of polymeric pigment present in Fogo red wines.…”

Section: Colorcontrasting

confidence: 55%

Characterization of Red Wines from Macaronesia

Heras-Roger¹,

Dı́az-Romero²,

Darias-Martín³

et al. 2018

Grapes and Wines - Advances in Production, Processing, Analysis and Valorization

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Wines from the Atlantic Islands of Macaronesia come from unusual terroirs due to their volcanic soils and the tropical and subtropical climatic conditions from this region. Some of these Islands produce highly appreciated fortified wines traded around the world since the sixteenth century, such as Madeira or Canary. Nowadays their distinct winemaking techniques and sweet wine traditions combine with the production of table wines. Previous studies described peculiar properties in wines from these regions, mostly related with their phenolic content and color, which are particularly important in the less produced red wines. The main purpose of this chapter is to characterize red wines produced in the Atlantic Islands of Macaronesia in terms of oenological and physicochemical properties. Wines from these islands are extremely atypical, as their climates conditions are exceptional and red grape cultivars are exclusive. Furthermore, specific viticulture techniques are applied in these latitudes to proportionate the unique characteristics outlined in this work. Original experimental data from 300 red wines produced in 8 Atlantic islands from Canary and Cape Verde archipelago and an important reviewing study for Azores and Madeira red wines are considered herein. Results are presented according to archipelago.

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Copigmentation, colour and antioxidant activity of single-cultivar red wines

Cited by 18 publications

References 30 publications

Influence of copigmentation and phenolic composition on wine color

Influence of copigmentation and phenolic composition on wine color

Kinetic changes of polyphenols, anthocyanins and antioxidant capacity in forced aged hibiscus ale beer

Characterization of Red Wines from Macaronesia

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