PT  - JOURNAL ARTICLE
AU  - Manuel Mayen
AU  - Julieta Merida
AU  - Manuel Medina
TI  - Free Anthocyanins and Polymeric Pigments During the Fermentation and Post-Fermentation Standing of Musts from Cabernet Sauvignon and Tempranillo Grapes
AID  - 10.5344/ajev.1994.45.2.161
DP  - 1994 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 161--166
VI  - 45
IP  - 2
4099  - http://www.ajevonline.org/content/45/2/161.short
4100  - http://www.ajevonline.org/content/45/2/161.full
SO  - Am J Enol Vitic.1994 Jan 01; 45
AB  - 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.