Pigment composition and color parameters of commercial Spanish red wine samples: linkage to quality perception

Sáenz-Navajas, María-Pilar; Echavarri-Granado, José Federico; Ferreira, Vicente; Fernández-Zurbano, Purificación

doi:10.1007/s00217-011-1456-2

Cited by 28 publications

(29 citation statements)

References 41 publications

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“…2011b) and the lowest L 10 * score (e.g. it is the darkest sample), parameter negatively correlated to quality perception (Sáenz‐Navajas et al. 2011a).…”

Section: Resultsmentioning

confidence: 99%

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Orthonasal aroma characteristics of Spanish red wines from different price categories and their relationship to expert quality judgements

Sáenz-Navajas

González-Hernández

Campo

et al. 2012

Australian Journal of Grape and Wine Research

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Background and Aims: Research aimed to define the olfactory sensory spaces of Spanish red wines from different price segments and to determine relationships between sensory descriptors and quality as evaluated by experts. Methods and Results: A trained panel using a frequency of citation method assessed the orthonasal sensory characteristics of 96 Spanish wines belonging to three price segments (premium; high standard; low standard). Eleven robust sensory terms were built by combining similar terms using statistical criteria. A panel of experts consistently assessed quality. Negative aroma profiles, some of them very skewed, were identified in the different sets with ‘animal’, ‘undergrowth’, ‘vegetal’, ‘dried fruit’ or ‘evolved/oxidized’ notes. While skewed aroma profiles were not necessary for achieving low quality, the role of some terms was highly dependent on the category. ‘Dried fruit’ was positive in premium wines and negative in the other categories, in which its role was played by ‘berry’. The low standard wines had to be segmented into wooded and unwooded samples to find clear relationships with quality. Satisfactory models for quality could be built in all segments. Conclusions: Orthonasal aroma can explain wine quality. The sensory pair ‘woody/animal’ was confirmed as the most relevant and influential for wine quality. The role of the other terms depended on the category. Oxidation‐related attributes are particularly detrimental to younger wines. Significance of the Study: The results provide a reliable and complete sensory database. They identified aroma profiles related to quality, provided an insight into the hierarchies of terms and provided information that will assist in the identification of the aroma chemicals potentially involved.

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“…2011b) and the lowest L 10 * score (e.g. it is the darkest sample), parameter negatively correlated to quality perception (Sáenz‐Navajas et al. 2011a).…”

Section: Resultsmentioning

confidence: 99%

“…In fact, wines 107, 946 and 659 present the lowest scores for sourness, global intensity or persistence (Sáenz‐Navajas et al. 2011b), moreover, sample 107 is the least dark sample (highest L 10 *), while sample 666 results to be the most persistent wine in‐mouth and the darkest sample (lowest L 10 *) (Sáenz‐Navajas et al. 2011a).…”

Section: Resultsmentioning

confidence: 99%

Orthonasal aroma characteristics of Spanish red wines from different price categories and their relationship to expert quality judgements

Sáenz-Navajas

González-Hernández

Campo

et al. 2012

Australian Journal of Grape and Wine Research

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“…Modern wine production is relatively new in Nepal. Past decade has seen a significant rise in the consumption of wine in Nepal with about 15 million liters in 2016 (Rijal, 2016). Domestic wines occupy ~35% of total wine market in Nepal (Basnet, 2016).…”

Section: Ity Of Commercially Produced Wines From Various Countries Sumentioning

confidence: 99%

“…Color and aroma give the first and foremost characteristic of wines. Color is also analyzed to derive information on defects, degree of phenolic composition, quality of wine preservation, and storage duration (Sáenz‐Navajas, Echavarri, Ferreira, & Fernández‐Zurbano, 2011). In addition, color accounts for overall acceptability by consumers.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of secondary metabolites, antioxidant activity, and color parameters of Nepali wines

Pandeya

Rayamajhi

Pokhrel

et al. 2018

Food Science & Nutrition

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We evaluated the quality of wines produced in Nepal in terms of phenolic, flavonoid, anthocyanin and tannin content, antioxidant capacity, and color parameters using spectrophotometric methods. The total phenolic content, total flavonoid content, and total antioxidant activities in Nepali wines ranged from 85.5 to 960.0 (mean = 360.5 ± 268.7) mg/L GAE, 40.9–551.3 (mean = 188.9 ± 161.5) mg/L QE, and 66.6–905.0 (mean = 332.8 ± 296.5) mg/L AAE, respectively. These parameters were significantly higher in red wines compared to white wines. The phenolic and flavonoid content showed strong correlation with each other as well as with antioxidant activities. Additional parameters measured included various color parameters and carbohydrates. The wine color showed strong correlation with phenol, flavonoid, and antioxidant activity, whereas this correlation was not significant with anthocyanin content. Multivariate analysis was carried out to better describe and discriminate the wine samples. Finally, we compared Nepali wines with wines from other countries.

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“…Wine color is one of important organoleptic properties that directly affect consumers’ preference (Sáenz‐Navajas and others ; García‐Marino and others ). Red wine color mainly results from anthocyanins, and these anthocyanins provide red wine with a range of red, orange, and blue colors (Han and others ).…”

Section: Introductionmentioning

confidence: 99%

Contribution of Monomeric Anthocyanins to the Color of Young Red Wine: Statistical and Experimental Approaches

Han

2015

Journal of Food Science

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Monomeric anthocyanin contributions to young red wine color were investigated using partial least square regression (PLSR) and aqueous alcohol solutions in this study. Results showed that the correlation between the anthocyanin concentration and the solution color fitted in a quadratic regression rather than linear or cubic regression. Malvidin-3-O-glucoside was estimated to show the highest contribution to young red wine color according to its concentration in wine, whereas peonidin-3-O-glucoside in its concentration contributed the least. The PLSR suggested that delphinidin-3-O-glucoside and peonidin-3-O-glucoside under the same concentration resulted in a stronger color of young red wine compared with malvidin-3-O-glucoside. These estimates were further confirmed by their color in aqueous alcohol solutions. These results suggested that delphinidin-3-O-glucoside and peonidin-3-O-glucoside were primary anthocyanins to enhance young red wine color by increasing their concentrations. This study could provide an alternative approach to improve young red wine color by adjusting anthocyanin composition and concentration.

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Pigment composition and color parameters of commercial Spanish red wine samples: linkage to quality perception

Cited by 28 publications

References 41 publications

Orthonasal aroma characteristics of Spanish red wines from different price categories and their relationship to expert quality judgements

Orthonasal aroma characteristics of Spanish red wines from different price categories and their relationship to expert quality judgements

Evaluation of secondary metabolites, antioxidant activity, and color parameters of Nepali wines

Contribution of Monomeric Anthocyanins to the Color of Young Red Wine: Statistical and Experimental Approaches

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