Evaluation of the impact of initial red wine composition on changes in color and anthocyanin content during bottle storage

Sixteen commercial red wines, selected to cover a different range of color and total polyphenols index (TPI), were stored at 25 °C during 6 months under controlled and different oxygen additions (0, 1.1, 3.1, 10.6 and 30.4 mg L) during the bottling process. Changes in color and the anthocyanic composition were evaluated using transmittance spectra and UPLC-MS-UV/Vis respectively. Results reveal a general pattern in the evolution of wines. However, different patterns of evolution related to initial wine composition, especially to TPI, were observed. Wines with higher TPI had a lower evolution, whereas wines with lower TPI showed a higher evolution and greater variability in behavior. In general, oxygen seemed to accelerate all changes observed during aging although the oxygen effect was more limited than the effect of the storage time. These results are relevant for wine experts and help explain the evolution of wine at the bottling stage.

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Main Authors: Avizcuri, J. M., Sáenz-Navajas, María-Pilar, Echávarri-Granado, José Federico, Ferreira, Vicente, Fernández-Zurbano, Purificación
Other Authors: Ministerio de Economía y Competitividad (España)
Format: artículo biblioteca
Published: Elsevier 2016-12-15
Subjects:Color, Oxygen, Bottling storage, Anthocyanins, Wine,
Online Access:http://hdl.handle.net/10261/146481
http://dx.doi.org/10.13039/501100003329
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spelling dig-icvv-es-10261-1464812021-06-10T15:28:49Z Evaluation of the impact of initial red wine composition on changes in color and anthocyanin content during bottle storage Avizcuri, J. M. Sáenz-Navajas, María-Pilar Echávarri-Granado, José Federico Ferreira, Vicente Fernández-Zurbano, Purificación Ministerio de Economía y Competitividad (España) Nafarroako Gobernua Color Oxygen Bottling storage Anthocyanins Wine Sixteen commercial red wines, selected to cover a different range of color and total polyphenols index (TPI), were stored at 25 °C during 6 months under controlled and different oxygen additions (0, 1.1, 3.1, 10.6 and 30.4 mg L) during the bottling process. Changes in color and the anthocyanic composition were evaluated using transmittance spectra and UPLC-MS-UV/Vis respectively. Results reveal a general pattern in the evolution of wines. However, different patterns of evolution related to initial wine composition, especially to TPI, were observed. Wines with higher TPI had a lower evolution, whereas wines with lower TPI showed a higher evolution and greater variability in behavior. In general, oxygen seemed to accelerate all changes observed during aging although the oxygen effect was more limited than the effect of the storage time. These results are relevant for wine experts and help explain the evolution of wine at the bottling stage. This work was funded by the Spanish Ministry of Economy and Competitiveness with the (Proyects AGL2010-22355 and AGL2014-59840) J.M.A. acknowledges the Government of Navarra for his predoctoral (FPI) fellowship and M.P.S.N. the Spanish Ministry of Economy and Competitiveness (M.E.C.) for her postdoctoral fellowship (Formación Posdoctoral 2013, former Juan de la Cierva). Peer Reviewed 2017-03-09T12:49:25Z 2017-03-09T12:49:25Z 2016-12-15 2017-03-09T12:49:26Z artículo http://purl.org/coar/resource_type/c_6501 issn: 0308-8146 Food Chemistry 213: 123-134 (2016) http://hdl.handle.net/10261/146481 10.1016/j.foodchem.2016.06.050 http://dx.doi.org/10.13039/501100003329 #PLACEHOLDER_PARENT_METADATA_VALUE# info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2014-59840-C2-1-R http://doi.org/10.1016/j.foodchem.2016.06.050 Sí none Elsevier
institution ICVV ES
collection DSpace
country España
countrycode ES
component Bibliográfico
access En linea
databasecode dig-icvv-es
tag biblioteca
region Europa del Sur
libraryname Biblioteca del ICVV España
topic Color
Oxygen
Bottling storage
Anthocyanins
Wine
Color
Oxygen
Bottling storage
Anthocyanins
Wine
spellingShingle Color
Oxygen
Bottling storage
Anthocyanins
Wine
Color
Oxygen
Bottling storage
Anthocyanins
Wine
Avizcuri, J. M.
Sáenz-Navajas, María-Pilar
Echávarri-Granado, José Federico
Ferreira, Vicente
Fernández-Zurbano, Purificación
Evaluation of the impact of initial red wine composition on changes in color and anthocyanin content during bottle storage
description Sixteen commercial red wines, selected to cover a different range of color and total polyphenols index (TPI), were stored at 25 °C during 6 months under controlled and different oxygen additions (0, 1.1, 3.1, 10.6 and 30.4 mg L) during the bottling process. Changes in color and the anthocyanic composition were evaluated using transmittance spectra and UPLC-MS-UV/Vis respectively. Results reveal a general pattern in the evolution of wines. However, different patterns of evolution related to initial wine composition, especially to TPI, were observed. Wines with higher TPI had a lower evolution, whereas wines with lower TPI showed a higher evolution and greater variability in behavior. In general, oxygen seemed to accelerate all changes observed during aging although the oxygen effect was more limited than the effect of the storage time. These results are relevant for wine experts and help explain the evolution of wine at the bottling stage.
author2 Ministerio de Economía y Competitividad (España)
author_facet Ministerio de Economía y Competitividad (España)
Avizcuri, J. M.
Sáenz-Navajas, María-Pilar
Echávarri-Granado, José Federico
Ferreira, Vicente
Fernández-Zurbano, Purificación
format artículo
topic_facet Color
Oxygen
Bottling storage
Anthocyanins
Wine
author Avizcuri, J. M.
Sáenz-Navajas, María-Pilar
Echávarri-Granado, José Federico
Ferreira, Vicente
Fernández-Zurbano, Purificación
author_sort Avizcuri, J. M.
title Evaluation of the impact of initial red wine composition on changes in color and anthocyanin content during bottle storage
title_short Evaluation of the impact of initial red wine composition on changes in color and anthocyanin content during bottle storage
title_full Evaluation of the impact of initial red wine composition on changes in color and anthocyanin content during bottle storage
title_fullStr Evaluation of the impact of initial red wine composition on changes in color and anthocyanin content during bottle storage
title_full_unstemmed Evaluation of the impact of initial red wine composition on changes in color and anthocyanin content during bottle storage
title_sort evaluation of the impact of initial red wine composition on changes in color and anthocyanin content during bottle storage
publisher Elsevier
publishDate 2016-12-15
url http://hdl.handle.net/10261/146481
http://dx.doi.org/10.13039/501100003329
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