AJEV
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

Am. J. Enol. Vitic. 57:3:325-331 (2006)
Copyright © 2006 by the American Society for Enology and Viticulture.
This Article
Right arrow Full Text
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Right arrow Citation Map
Services
Right arrow Similar articles in this journal
Right arrow Similar articles in ISI Web of Science
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via HighWire
Right arrow Citing Articles via ISI Web of Science (7)
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Cano-López, M.
Right arrow Articles by Gómez-Plaza, E.
Right arrow Search for Related Content
PubMed
Right arrow Articles by Cano-López, M.
Right arrow Articles by Gómez-Plaza, E.
Agricola
Right arrow Articles by Cano-López, M.
Right arrow Articles by Gómez-Plaza, E.

Effect of Microoxygenation on Anthocyanin and Derived Pigment Content and Chromatic Characteristics of Red Wines

Marta Cano-López1, Francisco Pardo-Minguez2, Jose María López-Roca1 and Encarna Gómez-Plaza1,*

1 Departamento de Tecnología de Alimentos, Nutrición y Bromatología, Facultad de Veterinaria, Universidad de Murcia, Campus de Espinardo, 30071 Murcia, Spain; 2 Bodegas San Isidro, Ctra. Murcia, Jumilla, Spain.

* Corresponding author [fax: 34968364147; email: encarnag{at}um.es]

Microoxygenation was applied to a red wine for five months following the end of alcoholic fermentation, and its effects on the concentration of anthocyanin and anthocyanin-derived compounds were studied by high-pressure liquid chromatography-electrospray ionization-mass spectrometry (HPLC-ESI-MS). Monomeric anthocyanins were detected together with direct anthocyanin-flavanol adducts, ethyl-linked anthocyanin-flavanol compounds, and pyranoanthocyanins. Microoxygenation resulted in wines with a lower concentration of monomeric anthocyanins and a higher concentration of ethyl-linked compounds and vitisin-related pigments than the control wine, while no effect was observed on the concentration of the direct adducts. Differences were also observed in the chromatic characteristics of the wine, with microoxygenated wines showing higher color intensity, a parameter that was highly correlated with the higher presence of pyranoanthocyanins.

Key words: wine, color, anthocyanins, anthocyanin-derived compounds, microoxygenation




This article has been cited by other articles:


Home page
 Am. J. Enol. Vitic.Home page
V. F. Laurie, R. Law, W. S. Joslin, and A. L. Waterhouse
In situ Measurements of Dissolved Oxygen during Low-Level Oxygenation in Red Wines
Am. J. Enol. Vitic., June 1, 2008; 59(2): 215 - 219.
[Abstract] [Full Text] [PDF]

Home page
 Am. J. Enol. Vitic.Home page
A. J. Fell, S. I. Dykes, L. Nicolau, and P. A. Kilmartin
Electrochemical Microoxidation of Red Wine
Am. J. Enol. Vitic., December 1, 2007; 58(4): 443 - 450.
[Abstract] [Full Text] [PDF]


HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 2006 by the American Society for Enology and Viticulture.