The magnitude of copigmentation in the colour of aged red wines made in the Canary Islands

被引：36
|
作者：
Darias-Martin, Jacinto
Carrillo-Lopez, Marta
Echavarri-Granado, Jose Federico
Diaz-Romero, Carlos
机构：
[1] Univ La Laguna, Dept Chem Engn & Pharmaceut Technol, Food Technol Area, Tenerife 38200, Canary Islands, Spain
[2] Univ La Rioja, Dept Chem, Appl Phys Area, Logrono, Spain
[3] Univ La Laguna, Dept Analyt Chem Nutr & Food Sci, Tenerife 38200, Canary Islands, Spain
来源：
EUROPEAN FOOD RESEARCH AND TECHNOLOGY | 2007年 / 224卷 / 05期
关键词：
red wine; colour; copigmentation;
D O I：
10.1007/s00217-006-0352-7
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
In order to study the magnitude of the copigmentation phenomenon in aged red wines, 84 samples of Listan negro wines were collected from several wineries in the Canary Islands. They were analysed at 1 and 2 years of age. The contribution of free anthocyanins, copigmented anthocyanins and polymeric pigments to the colour of wine, and the total phenols were determined. Moreover, coloured anthocyanins, total anthocyanins, percentage of total anthocyanins in coloured form and chemical age factor, and the chromatic characteristics of the wines were determined. The contribution to colour due to copigmented anthocyanins in these aged red wines remained at 22.3 and 18.5% (mean values) after 1 and 2 years of age, respectively, and the free anthocyanins at 37.0 and 32.5%. A comparison between the results obtained by Somers and Boulton methods has been established.
引用
收藏
页码：643 / 648
页数：6
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