Variation of pyranoanthocyanins in red wines of different varieties and vintages and the impact of pinotin A addition on their color parameters
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The present study evaluates the influence of pyranoanthocyanins on the color of German red wines (Dornfelder, Cabernet Sauvignon, and Pinot Noir) from different vintages from 1996 to 2006. The wines were spiked with a solution of pinotin A raising the natural pyranoanthocyanin concentration in the wine by 2, 5, 8, 10, and 15 mg/L. The color parameters were determined by spectroscopy and the spiked wines were presented to a sensory panel in a 3-alternative forced choice (3-AFC) test for color evaluation. The comparison of treated and untreated wines clearly demonstrated that the influence of pinotin A on the overall perceived color in these red wines was not significant. The 3-AFC test showed no significant difference between Dornfelder and Cabernet Sauvignon wines, due to the increase of pinotin A. Solely in the case of some aged Pinot Noir wines small effects (i.e., strong decrease of lightness and low decrease of chromaticity) were apparent, which could be shown to be due to the dilution of the sample caused by the added pinotin A solution.
KeywordsPolyphenols Color CIELab Red wine Pyranoanthocyanins Aging Sensory evaluation
We thank the Dienstleistungszentrum Ländlicher Raum Rheinpfalz for supplying the red wines and the sensory panel at the Department for Viticulture and Enology at the Dienstleistungszentrum Ländlicher Raum Rheinpfalz. This research project was supported by the "Programm zur Förderung der Industriellen Gemeinschaftsforschung (IGF)" of the German Ministry for Economy and Technology (via AiF) through the "Forschungskreis der Ernährungsindustrie e.V. (FEI)". Project No.: AiF-FV 14788 N.
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