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Am. J. Enol. Vitic. 45:2:161-166 (1994)
Copyright © 1994 by the American Society for Enology and Viticulture.
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Free Anthocyanins and Polymeric Pigments During the Fermentation and Post-Fermentation Standing of Musts from Cabernet Sauvignon and Tempranillo Grapes

Manuel Mayen 1, Julieta Merida 1, and Manuel Medina 1

1 Departamento de Quimica Agricola y Edafologia. Facultad de Ciencias, Universidad de Córdoba. Avda. San Alberto Magno, s/n, 14004 Córdoba, Spain.

Changes in the free anthocyanin and polymeric pigment fractions during the fermentation and post-fermentation from grapes of the Cabernet Sauvignon and Tempranillo varieties were studied. The results obtained showed that free anthocyanins evolve similarly in the musts of the two grape varieties: extraction of unacylated monoglucosides is quite rapid, whereas that of their acylated counterparts is more gradual. Unacylated derivatives prevail in both must types. However, acylated derivatives were in higher amount in the fermentation of the Cabernet Sauvignon than Tempranillo. In addition, Cabernet Sauvignon had a greater tendency to produce polymers in the post-fermentation period causing these wines to be more intensely colored.

Key words: anthocyanins, polymeric pigments, red wines, fermentation, post-fermentation standing

Submitted on April 19, 1993






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Copyright © 1994 by the American Society for Enology and Viticulture.