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Título
Behaviour and characterisation of the colour during red wine making and maturation
Autor(es)
Materia
Colour
CIELAB
Anthocyanins
Anthocyanin-derived pigments
Wine
Fecha de publicación
2006
Citación
Rivas, E. G. P., Alcalde-Eon, C., Santos-Buelga, C., Rivas-Gonzalo, J. C., & Escribano-Bailón, M. T. (2006). Behaviour and characterisation of the colour during red wine making and maturation. Analytica Chimica Acta, 563(1-2), 215-222.
Resumen
[EN] 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 SO2 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 SO2 than the original anthocyanins.
URI
ISSN
0003-2670
DOI
10.1016/j.aca.2005.11.044
Versión del editor
Colecciones
- DQANB. Artículos [61]