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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Elsevier
2016-12-15
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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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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 |
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Color Oxygen Bottling storage Anthocyanins Wine Color Oxygen Bottling storage Anthocyanins Wine |
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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 |
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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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