Changes in the detailed pigment composition of red wine during maturity and ageing

Alcalde-Eon, Cristina; Escribano-Bailón, M. Teresa; Santos‐Buelga, Celestino; Rivas-Gonzalo, Julián C.

doi:10.1016/j.aca.2005.11.028

Cited by 267 publications

(263 citation statements)

References 37 publications

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“…This raises the possibility that the long-term effect of micro-oxygenation on CI in Pinotage wines probably needs further investigation. Small changes in hue after MLF and ageing were also reported by Cano-Lopez et al (2006) and Alcalde-Eon et al (2006).…”

Section: Discussionsupporting

confidence: 52%

Monitoring the Effect of Micro-oxygenation before Malolactic Fermentation on South African Pinotage Red Wine with Different Colour and Phenolic Analyses

Geldenhuys¹,

Oberholster

Toit

2016

SAJEV

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The use of micro-oxygenation and its effect on the quality of the red wine varietal, Pinotage, is largely unknown. The influence of adding different oxygen dosages before malolactic fermentation on the phenolic composition and colour stabilisation of wine made from Pinotage was studied, and the suitability of certain spectrophotometric and RP-HPLC analyses to determine these changes were assessed in tanks of commercial lengths. Total oxygen dosages of 0 mg/L, 16 mg/L and 32 mg/L were applied, after which the wines underwent malolactic fermentation and maturation in the same tanks for two additional months. Decreases in anthocyanin concentration showed a strong inversely proportional correlation with increasing polymeric pigment concentration. This suggests that the addition of oxygen contributed to the early stabilisation of wine colour in Pinotage red wine. Overall, tannin concentrations were not significantly influenced by the oxygen treatments, although lower levels were observed in wines treated with oxygen. An important finding of the study was that there appeared to be little difference in the colour and phenolic composition of the wines between the 16 mg/L and 32 mg/L oxygen treatments. Good correlations were found between certain spectrophotometric techniques and the RP-HPLC analysis used to study changes induced by micro-oxygenation (total anthocyanins, total phenols). The colour and phenolic composition of Pinotage wine can be influenced before malolactic fermentation by micro-oxygenation. Some spectrophotometric phenolic analyses showed the same tendencies as observed with RP-HPLC (anthocyanins, monomeric flavan-3-ols, tannins), indicating their suitability to follow phenolic and colour changes induced by micro-oxygenation in Pinotage red wine.

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Section: Discussionsupporting

confidence: 52%

Monitoring the Effect of Micro-oxygenation before Malolactic Fermentation on South African Pinotage Red Wine with Different Colour and Phenolic Analyses

Geldenhuys¹,

Oberholster

Toit

2016

SAJEV

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“…The subsequent increase in h* is attributed to the formation of orange-red pyranoanthocyanins (Fulcrand et al, 1996; or further reaction of ethyl-linked pigments to form larger, brown polymers (Es-Safi et al, 1999a) or yellow xanthylium pigments (Es-Safi et al, 1999b). Alcalde-Eon et al (2006) reported an increase in pyranoanthocyanin content in Tempranillo wine during oak maturation (six months) and the subsequent period of bottle ageing. No changes in vitisin A content were observed in the present study, although the content of other pyranoanthocyanins, which were not detected using HPLC, could have increased.…”

Section: Figurementioning

confidence: 99%

Characterisation of Pinotage Wine During Maturation on Different Oak Products

Beer

Joubert

Marais

et al. 2016

SAJEV

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The effect of oak contact on the phenolic composition, total antioxidant capacity (TAC) and colour of Pinotage wines was investigated during maturation. Oak maturation included traditional treatments, such as new, second-fill and third-fill barrels, as well as alternative treatments (oak chips, staves, extract and dust) applied in old barrels over a period of 28 weeks. Oak maturation using traditional and alternative treatments improved the objective colour of Pinotage wine by decreasing the L* value. Losses in TAC caused by decreased concentrations of monomeric phenolic compounds (most anthocyanins, flavan-3-ols, flavonols and hydroxycinnamic acids) during oak maturation were negated by increased concentrations of gallic acid and the formation of new oligomeric and polymeric pigments. Wine maturation in stainless steel containers also resulted in a decrease in anthocyanin content. The decrease in phenolic acid content for wines matured in stainless steel was less pronounced, while their flavan-3-ol content remained stable. The new-barrel treatment had the most pronounced effect on all parameters. Oak maturation can be used for the production of Pinotage wine when the retention of TAC is a high priority.

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“…Reversed-phase liquid chromatography (RP-HPLC) coupled with photodiode array detector is the most commonly used technique for analysis of anthocyanins (Wulf and Nagel 1978;Piovan et al 1998;De Villers et al 2004;Alcalde-Eon et al 2006;Kelebek et al 2007). Application of modern mass spectrometry techniques, such as liquid chromatography mass spectrometry (LC-MS) and matrixassisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF-MS), became the most sophisticated techniques for anthocyanin analyses in grape and wine.…”

Section: Introductionmentioning

confidence: 99%

Rapid MALDI-TOF-MS Detection of Anthocyanins in Wine and Grape Using Different Matrices

et al. 2010

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Matrix-assisted laser desorption/ionization timeof-flight mass spectrometry (MALDI-TOF-MS) as a new valuable technique has been used for qualitative screening of anthocyanins in wine and grape samples from Vranec and Merlot variety. For that purpose, different MALDI matrices have been tested, such as α-cyano-4-hydroxycinnamic acid, sinapic acid, 2,5-dihydroxybenzoic acid (2,5-DHB), and C 70 fullerene. It was observed that 2,5-DHB was superior with respect to all the matrices used in the study. Furthermore, fullerene was, for the first time, tested and used as a possible matrix for MALDI-TOF-MS identification of anthocyanins in wine and grape samples. The results obtained showed identification of aglycone forms of anthocyanins only, since the higher laser energy applied for ionization of the fullerene molecules led to great deal of fragmentation of the sugar moiety from glucosides, acetylglucoside, and p-coumaroylglucoside groups from the corresponding anthocyanin molecules. Additionally, liquid chromatography/electrospray ionization mass spectrometry has also been applied for anthocyanin characterization.

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Changes in the detailed pigment composition of red wine during maturity and ageing

Cited by 267 publications

References 37 publications

Monitoring the Effect of Micro-oxygenation before Malolactic Fermentation on South African Pinotage Red Wine with Different Colour and Phenolic Analyses

Monitoring the Effect of Micro-oxygenation before Malolactic Fermentation on South African Pinotage Red Wine with Different Colour and Phenolic Analyses

Characterisation of Pinotage Wine During Maturation on Different Oak Products

Rapid MALDI-TOF-MS Detection of Anthocyanins in Wine and Grape Using Different Matrices

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