Pigment composition and color parameters of commercial Spanish red wine samples: linkage to quality perception

  1. Sáenz-Navajas, M.-P. 1
  2. Echavarri, F. 1
  3. Ferreira, V. 3
  4. Fernández-Zurbano, P. 12
  1. 1 Universidad de La Rioja
    info

    Universidad de La Rioja

    Logroño, España

    ROR https://ror.org/0553yr311

  2. 2 Instituto de Ciencias de la Vid y del Vino
    info

    Instituto de Ciencias de la Vid y del Vino

    Logroño, España

    ROR https://ror.org/01rm2sw78

  3. 3 Universidad de Zaragoza
    info

    Universidad de Zaragoza

    Zaragoza, España

    ROR https://ror.org/012a91z28

Revista:
European Food Research and Technology

ISSN: 1438-2377

Año de publicación: 2011

Volumen: 232

Número: 5

Páginas: 877-887

Tipo: Artículo

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DOI: 10.1007/S00217-011-1456-2 SCOPUS: 2-s2.0-79955093581 WoS: WOS:000289732800017 GOOGLE SCHOLAR

Otras publicaciones en: European Food Research and Technology

Resumen

Anthocyanins play a crucial role in wine color. Thus, their analysis results essential for evaluating their contribution to perceived color in wines, attribute directly linked to quality judgements. In this context, this study was aimed at: (1) defining the color space of a relative large number of commercial oaked Spanish red wines and (2) establishing a linkage between wine coloring, anthocyanic composition, and quality perception of this set of wines. Therefore, CIELab parameters (a 10*, b 10*, L 10*), monomeric anthocyanin contents analyzed by HPLC with ultraviolet and mass detection, and polymeric pigment content estimated by a protein precipitation assay combined with bisulfite bleaching were evaluated in a total of 58 wine samples. Principal component analysis was performed on color variables, and their correlations were discussed. The results have evidenced the important role played by the pyranoanthocyanic compounds since they seem to be the main contributors to the red color of these aged wines, and they have been demonstrated not to increase their yellow nuances. On the other hand, results highlight that, regardless of the time of aging, wines presenting more red (higher values for a 10* and for low molecular weighted anthocyanins) and lower yellow nuances (lower values for b 10* and T) as well as a darker color (lower in L 10* and higher in CI) are in general evaluated with higher quality scores by wine experts. © 2011 Springer-Verlag.