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Título
Changes in the detailed pigment composition of red wine during maturity and ageing
Autor(es)
Palabras clave
Química analítica
Nutrición
Wine colour
Anthocyanins
Anthocyanin-derived pigments
Pyranoanthocyanins
Anthocyanin–flavanol condensation products
Ageing
Fecha de publicación
2006
Editor
Elsevier
Citación
Alcalde-Eon, C., Escribano-Bailón, M. T., Santos-Buelga, C., & Rivas-Gonzalo, J. C. (2006). Changes in the detailed pigment composition of red wine during maturity and ageing: A comprehensive study. Analytica Chimica Acta, 563(1-2), 238-254.
Resumen
[EN] The qualitative and quantitative changes produced, during maturation and ageing, in the pigment composition of a red wine made from Vitis
vinifera cv Tempranillo grapes have been studied. In order to determine the detailed composition of the main pigment families involved in the colour
changes, a fractionation of the samples has been carried out. One-hundred and twenty-nine different compounds have been identified and their evolutions
with wine age have also been established. The data obtained in the analyses of the fractions by high performance liquid chromatography–diode
array detection coupled to mass spectrometry (HPLC–DAD–MS) have been used in pigment identification. In order to confirm the identity of some
of these compounds, their syntheses have also been carried out. As far as we know, compounds originated by acylation of the monoglucosides of the
anthocyanins with lactic acid as well as 3,7-diglucosides of anthocyanins have, among others, been reported here for the first time. The moments of
appearance and disappearance of all the detected compounds have also been established as well as the changes in the levels of the different pigment
families and subfamilies originated as a consequence of maturation and ageing of the wine in barrels or in bottles. As wine became older, the percentages
of anthocyanins decreased slightly, whereas that of the anthocyanin-derived pigments increased and, above all, compounds providing the wine
with orange hues (pyranoanthocyanins). In the last sample, they represented 70% of the anthocyanin-derived pigments. On the contrary, the percentage
of compounds providing bluish hues to the wine, direct and acetaldehyde-mediated flavanol–anthocyanin condensation products, decreased. This
change in the nature of the anthocyanin-derived pigmentwould explain the colour change observed in the samples, from purple towards orange hues.
URI
ISSN
0003-2670
DOI
10.1016/j.aca.2005.11.028
Versión del editor
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