| Autor: |
Jordi Gombau, Adeline Vignault, Olga Pascual, Sergio Gómez-Alonso, Esteban Gracía-Romero, Isidro Hermosín, Joan Miquel Canals, Pierre-Louis Teissedre, Fernando Zamora |
| Jazyk: |
angličtina |
| Rok vydání: |
2019 |
| Předmět: |
|
| Zdroj: |
OENO One, Vol 53, Iss 3 (2019) |
| Druh dokumentu: |
article |
| ISSN: |
2494-1271 |
| DOI: |
10.20870/oeno-one.2019.53.3.2412 |
| Popis: |
Aim: The aim of the study was to evaluate the effects of five different oenological tannins on the color of a malvidin-3-O-monoglucoside solution, and thereby assess the effectiveness of these tannins as copigments. Methods and results: Solutions containing malvidin-3-O-glucoside and different doses of copigments were prepared. The malvidin-3-O-glucoside concentration of the solutions, and color parameters, were measured after 1 and 7 days. Conclusions: On days 1 and 7, a decrease in lightness and hue, and an increase in chroma, absorption at 520 nm and wavelength of maximal absorption were observed in solutions containing the oenological tannins. A decrease in malvidin-3-O-glucoside concentration in the tannin-containing solutions compared with the control solution was detected on day 7. The extent of this decrease depended on the specific tannin. Some changes in color parameters on day 7 compared with day 1 were observed, which were probably due to the formation of new pigments. The total color difference between the different malvidin-3-O-glucoside solutions and a pure white solution was calculated to estimate the effectiveness of the different tannins as copigments. Significance and impact of the study: These results prove that supplementation with oenological tannins is a viable option for improving the color of red wines. A copigmentation index is proposed for measurement of the effectiveness of copigments. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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