Changes in Anthocyanins and Color Characteristics of Pinot Noir Wines during Different Vinification Processes

Abstract

Simple and polymeric anthocyanins of Pinot noir wines produced by different vinification processes were monitored by high-performance liquid chromatography (HPLC) from the onset of fermentation to bottling. Color characteristics were determined by tristimulus measurement using a spectrophotometer with a color determination and match program. Up to 12 individual polymeric anthocyanins were found. Extraction of monomeric anthocyanins was increased with higher fermentation temperature, but anthocyanin concentration declined gradually after fermentation. In all wines, the dominant type of anthocyanin was malvidin 3-glucoside. In contrast, the content of polymeric anthocyanins increased during fermentation and thereafter, and reached the highest concentrations at bottling. Fermentation temperature was a critical factor for formation of polymeric anthocyanins. The presence of total or individual polymeric anthocyanins was directly related to wine color intensity, and all the polymeric anthocyanins were important to wine color. Keywords: Wine color; polymeric anthocyanins; monomeric anthocyanins; flavonoids; fermentation temperature; HPLC analysis; tristimulus analysis

The Effect of Half Plunging and No Plunging as Alternative Winemaking Techniques on Phenolic Extraction and Pigment Composition of Wine

“…This may have resulted in higher anthocyanin extraction. Gao et al (1997) found that increased fermentation temperatures gave rise to increased monomeric anthocyanin extraction. Very reactive anthocyanins may also be being removed from the TM treatment to a greater extent compared to the NP treatment.…”

“…concentration are other factors that affect the final phenolic composition of the wine (Gao et al, 1997;Sacchi et al, 2005;De Beer et al, 2006).…”

The Importance of Monomeric Anthocyanins in the Definition of Wine Colour Properties

“…However, most of them simply established models to associate anthocyanins with colour (Gao et al, 1997;Gómez-Plaza et al, 1999;Ho et al, 2001). In recent years, some authors have found exciting results.…”

“…This is due to the fact that red wine is a complex solution and that various factors can affect wine colour. The amount and composition of anthocyanins in red wine varies greatly with species, cultivar, maturity, season, yield and vinification (Gao et al, 1997;Arozarena et al, 2000;Ho et al, 2001;Gómez-Míguez & Heredia, 2004;Cano-López et al, 2006;Gómez-Míguez et al, 2007;Gómez-Gallego et al, 2011). Factors influencing wine colour or anthocyanin composition all affect their relationships.…”

Multivariate Statistical Analysis of the UV-Vis Profiles of Wine Polyphenolic Extracts during Vinification

“…Due to these differences, the red wines show a heightened antioxidant capacity than the white wines (Rice-Evans, Miller, & Paganga, 1997). The final phenolic content of wine is strongly influenced by the winemaking processes such as duration of maceration step, temperature and stirring of fermentative medium (Gao, Girard, Mazza, & Reynolds, 1997). Mainly two processes determine the changes in the phenolic composition: the first one involves enzymatic reactions and occurs mostly at the early stages of winemaking, while, in the second one, the chemical reactivity of the phenolic compounds plays an important role, beginning in the winemaking process and continues during aging (Cheynier, Moutounet & Sanri-Manchado, 2000;Cheynier & Ricardo Da Silva, 1991;Sarni-Manchado, Cheynier, & Moutounet, 1997).…”