What Gives a Wine Its Strong Red Color? Main Correlations Affecting Copigmentation

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• 作者：Jesus Heras-Roger ; Carlos Díaz-Romero ; Jacinto Darias-Martín
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2016
• 出版时间：August 31, 2016
• 年：2016
• 卷：64
• 期：34
• 页码：6567-6574
• 全文大小：286K
• 年卷期：0
• ISSN：1520-5118

文摘

Copigmentation and enological parameters were studied in a collection of 250 red wines. Although several copigmentation studies have been performed with model solutions, little is known about the actual consequences directly in wine of anthocyanin interactions. To date, some studies have considered relationships between copigmentation and natural wine constituents, but none correlates copigmentation measurements with the real wide concentration in wine. In this work, published hypotheses based on model solutions such as phenolic acid copigmentation ability or the influence of copigmentation factors such as flavonols are empirically evaluated in a large sample of wines for the first time. The study confirms previous results obtained from solutions, whereas other factors suggested as being relevant seem to be unrelated to the studied effect at the concentration range naturally occurring in the wines studied. For instance, the important role of flavonols and hydroxycinnamic acids has been ratified, whereas ethanol, gallic acid, and some metals show significant inverse correlations with copigmentation. Unexpectedly, magnesium content in wine correlates with color, whereas the concentration of traditional copigments, such as quercetin, does not show any correlation with copigmentation.