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Influence of copigmentation and phenolic composition on wine color

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Abstract

Chromatic characteristics and their relationships with copigmentation and phenolic composition were studied in 160 bottled red wines. Free anthocyanins, copigmented anthocyanins and polymeric pigments contributing to color were calculated according to Boulton protocol and related to main changes produced in wine visible spectra after destroying any copigmented anthocyanins effect. Color differences between copigmented and non copigmented wines were quantified and related with ageing, cultivar and phenolic profile. Phenomenon of co-pigmentation visually increases the colour at 420, 520 and 620 nm for most of wines. Copigmented wines showed a mean value of 8.26 CIELab units higher than non copigmented (ΔEab(c-nc)), being this shift deeper for young wines than for aged wines. Copigmentation mostly changed hue and decreased L, a* and b* values therefore resulted into purplish and darker wine. Visual variations in color caused by copigmentation was related to particularly anthocyanins and copigments (mostly flavonols and hydroxycinnamic acids).

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Authors and Affiliations

  1. Departamento de Ingeniería Química y Tecnología Farmacéutica, Universidad de la Laguna, 38201, La Laguna, Spain

    J. Heras-Roger, O. Alonso-Alonso, A. Gallo-Montesdeoca, C. Díaz-Romero & J. Darias-Martín

Authors
  1. J. Heras-Roger
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  2. O. Alonso-Alonso
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  3. A. Gallo-Montesdeoca
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  4. C. Díaz-Romero
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  5. J. Darias-Martín
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Corresponding author

Correspondence to J. Heras-Roger.

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Highlights

• Copigmentation decreases hue, hab, and L* CIELab components but increases color intensity

• Visual consequences of copigmentation would be noticeable even by a non-trained person.

• Blended wines show higher copigmentation values than single-cultivar ones.

• Copigmentation visual effects are significantly correlated with the concentration of most flavonols.

• Blue color component seems to be particularly related to wine ageing.

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Heras-Roger, J., Alonso-Alonso, O., Gallo-Montesdeoca, A. et al. Influence of copigmentation and phenolic composition on wine color. J Food Sci Technol 53, 2540–2547 (2016). https://doi.org/10.1007/s13197-016-2210-3

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  • DOI: https://doi.org/10.1007/s13197-016-2210-3

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