Evolution of Flavanols, Anthocyanins, and Their Derivatives during the Aging of Red Wines Elaborated from Grapes Harvested at Different Stages of Ripening

Abstract

Several red wines were elaborated to assess the effect of the degree of grape ripening on wine color and on the levels of flavanol and anthocyanin compounds, which are chiefly responsible for the wine color attributes. Two different cultivars and three different degrees of ripening were studied in two consecutive years. The wines were aged for 1 year in American oak barrels of medium-high char followed by 6 months in the bottle. The results showed that the wines made from more mature grapes had generally higher free anthocyanin content, and during aging the decrease of the free anthocyanins and flavanols took place in conjunction with an increase in the levels of the anthocyanin derivatives or "new pigments", which are responsible for maintaining color intensity and adding violet hues in aged wines. From the results obtained, it seems to be clear that the characteristics and composition of grapes harvested later (7-8 days in this region and for these varieties) than the usual time are quite beneficial to obtaining quality aged wines. The phenolic composition of wines made from the last harvested grapes is mainly responsible for the stability of their color, which is extremely important in product acceptance with a significant increase hence of product quality.

Effect of Ambient Sunlight Intensity on the Temporal Phenolic Profiles of Vitis Vinifera L. Cv. Chardonnay During the Ripening Season – A Field Study

“…It should be noted that, in the early ripening season (véraison), almost 90% of total polyphenols (stored in the skin and seeds (Fanzone et al, 2011)) are represented by flavanols -catechin and epicatechin (Table 1). However, during ripening there is evidence of a decrease in the levels of free flavanols, together with an increase in the levels of other derivatives (Perez-Magarino & Gonzalez-San Jose, 2004), corresponding to a ca. 25% (P < 0.001) increase in (a) flavonols and (b) HCA, HBA + stilbenes, the non-flavonoid compound content found in this study (Fig.…”

Blackberry (Rubus spp.): influence of ripening and processing on levels of phenolic compounds and antioxidant activity of the 'Brazos' and 'Tupy' varieties grown in Brazil

“…PÉREZ- MAGARIÑO & JOSÉ (2004) evaluated the evolution of flavonoids and anthocyanins during the ageing of wines and found a decrease in free anthocyanins and flavonoids and an increase in anthocyanin derivatives that were responsible for maintaining the intensity of color in the aged wines. These reactions not only modify wine color but also bring about changes in such other attributes as astringency and bitter flavors.…”

First Approach to the Analytical Characterization of Barrel-Aged Grape Marc Distillates Using Phenolic Compounds and Colour Parameters

“…Colour intensity and hue, determined by absorbance measurements of diluted or undiluted samples at the wavelengths of 420 (yellow), 520 (red) and 620 nm (violet), were also evaluated employing one-centimetre polystyrene cuve es (28,29). The equations for the calculation of colour intensity (CI) and hue (h) were as follows:…”