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dc.contributor.authorGarcía Marino, Matilde
dc.contributor.authorEscribano Bailón, María Teresa 
dc.contributor.authorRivas Gonzalo, Julián C.
dc.contributor.authorEscudero-Gilete, M. Luisa
dc.contributor.authorHeredia, Francisco J.
dc.date.accessioned2018-05-17T13:16:29Z
dc.date.available2018-05-17T13:16:29Z
dc.date.issued2013
dc.identifier.citationGarcía-Marino, M., Rivas-Gonzalo, J.C., Escribano-Bailón, M.T., Escudero-Gilete, M.L., José-Heredia, F. (2013).Colorimetric study of the interactions between different families of red wine pigments using transmittance and reflectance measurements. Food Research International 50, 20–30es_ES
dc.identifier.urihttp://hdl.handle.net/10366/137398
dc.description.abstract[EN] The aim of this work was to conduct a detailed colorimetric study, using transmittance and reflectance measurements, to evaluate the possible interactions occurring among the different families of pigments comprising to colour matter of red wines and their contribution to the colour in aged red wines. To accomplish this, the phenolic material ofmonovarietal red wines obtained fromTempranillo and Graciano varieties, and their blends, were fractionated by gel permeation chromatography in order to separate the coloured fractions with different chemical compositions. The binary blends at different concentrations of the fractions having higher anthocyanin monoglucoside proportions with fractions having higher pyranoanthocyanin derivative contents and direct flavanol-anthocyanin condensation products were carried out in order to determine the effect of adding these derivatives on the colour of the anthocyanin monoglucosides, the major wine pigments. It was observed that the addition of derived pigments to the anthocyanin monoglucosides fraction resulted in colour differences perceptible by the human eye. These variationsweremainly quantitative (changes in chromaand lightness), and were also qualitative (changes in hue) in monovarietal wines. Studying the phenolic fractions of wines implies an approach to the chemical reality of the wines, more than the studies on model solutions, since they can lead to the knowledge of those components having more influence on the final colour of the wine. With these results the wineries could conduct the vinifications towards a higher extraction of the components or families of components more important for the intensity and stability of colour.es_ES
dc.language.isoenges_ES
dc.publisherElsevieres_ES
dc.rightsAttribution-NonCommercial-NoDerivs 4.0 International
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectRed winees_ES
dc.subjectChemistryes_ES
dc.subjectColorimetric techniqueses_ES
dc.subjectTempranilloes_ES
dc.subjectGracianoes_ES
dc.titleColorimetric study of the interactions between different families of red wine pigments using transmittance and reflectance measurementses_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.relation.publishversionhttp://dx.doi.org/10.1016/j.foodres.2012.09.026
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses_ES


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