TY - JOUR
T1 - Development of wine colour and non-bleachable pigments during the fermentation and ageing of (Vitis vinifera L. cv.) Cabernet Sauvignon wines differing in anthocyanin and tannin concentration
AU - Bindon, Keren
AU - McCarthy, Michael
AU - Smith, Paul
PY - 2014/12
Y1 - 2014/12
N2 - Non-bleachable (SO2-resistant) pigment formation in wine is related to the concentration of grape-derived anthocyanin and tannin, but their relative impact on the formation and composition of SO2-resistant pigments is poorly understood. Colour development during fermentation and ageing was analysed in two wines produced from grape batches with different anthocyanin and tannin concentrations. Higher anthocyanin and tannin concentrations extracted during fermentation were associated with increased wine colour density, total SO2-resistant pigments and SO2-resistant polymeric pigment. During ageing, wine colour density decreased, but differences between the respective wine treatments were retained. Wine tannin concentration was unchanged with age, anthocyanin decreased, and SO2-resistant pigments increased. Fractionation of wines indicated that SO2-resistant pigments in both polymeric and non-polymeric forms increased with ageing. Increases in tannin pigmentation over time were associated with decreased tannin molecular mass, reflecting the conversion of tannin to lower molecular mass pigmented polymers. The formation of polymeric pigment during ageing was related to the initial wine tannin concentration. However, non-polymeric forms of SO2-resistant pigments increased to a greater extent in wines with higher initial anthocyanin and tannin concentrations. The data suggests that both polymeric and low molecular mass anthocyanin derivatives are important for stable wine colour development.
AB - Non-bleachable (SO2-resistant) pigment formation in wine is related to the concentration of grape-derived anthocyanin and tannin, but their relative impact on the formation and composition of SO2-resistant pigments is poorly understood. Colour development during fermentation and ageing was analysed in two wines produced from grape batches with different anthocyanin and tannin concentrations. Higher anthocyanin and tannin concentrations extracted during fermentation were associated with increased wine colour density, total SO2-resistant pigments and SO2-resistant polymeric pigment. During ageing, wine colour density decreased, but differences between the respective wine treatments were retained. Wine tannin concentration was unchanged with age, anthocyanin decreased, and SO2-resistant pigments increased. Fractionation of wines indicated that SO2-resistant pigments in both polymeric and non-polymeric forms increased with ageing. Increases in tannin pigmentation over time were associated with decreased tannin molecular mass, reflecting the conversion of tannin to lower molecular mass pigmented polymers. The formation of polymeric pigment during ageing was related to the initial wine tannin concentration. However, non-polymeric forms of SO2-resistant pigments increased to a greater extent in wines with higher initial anthocyanin and tannin concentrations. The data suggests that both polymeric and low molecular mass anthocyanin derivatives are important for stable wine colour development.
KW - Bisulphite
KW - Deficit irrigation
KW - Gel permeation chromatography
KW - Polymeric pigment
KW - Proanthocyanidin
UR - http://www.scopus.com/inward/record.url?scp=84907883541&partnerID=8YFLogxK
U2 - 10.1016/j.lwt.2014.05.051
DO - 10.1016/j.lwt.2014.05.051
M3 - Article
VL - 59
SP - 923
EP - 932
JO - LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY
JF - LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY
SN - 0023-6438
IS - 2P1
ER -