RT Journal Article
SR Electronic
T1 Free Anthocyanins and Polymeric Pigments During the Fermentation and Post-Fermentation Standing of Musts from Cabernet Sauvignon and Tempranillo Grapes
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 161
OP 166
DO 10.5344/ajev.1994.45.2.161
VO 45
IS 2
A1 Manuel Mayen
A1 Julieta Merida
A1 Manuel Medina
YR 1994
UL http://www.ajevonline.org/content/45/2/161.abstract
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.