 IVES 9 IVES Conference Series 9 Anthocyanins in tannat wines rapidly evolve toward unidentified red-coloured pigments

Anthocyanins in tannat wines rapidly evolve toward unidentified red-coloured pigments

Abstract

AIM: To assess the relationship between the reported low-stability of Tannat colour during wine storage and its pigment composition and evolution

METHODS: Twenty wines were elaborated under experimental conditions over two vintages, 2015 and 2016, eight corresponding to Tannat, and six to Syrah and Marselan. Wines were stored in darkness under cellar temperature conditions. Anthocyanins and tannins were quantified by spectrophotometric methods as well as by HPLC-DAD-ESI-MSn. Analysis were made three months after the end of winemaking, and twelve and twenty-four months later.

RESULTS: At three months, the pigment content determined by HPLC (spectrophotometer) ranged between 190-240 mg/L (370-665 mg/L) in Tannat, 200-320 mg/L (420-470) in Marselan and 100-305 (220-340) in Syrah. Colour intensity was between 17-28 AU in Tannat, 15-17 in Marselan and 10-16 in Syrah. From the second analytical date on, Tannat wines registered the lowest HPLC/spectrophotometer anthocyanin quotient, tendency increasing with wine age. Besides, Tannat wines presented much higher decreases of the HPLC anthocyanin content between analytical dates than the observed in Marselan and Syrah. This was independent from the type of pigment considered. Moreover, the unresolved HPLC broad peak was also of a higher relative magnitude in Tannat wines. This could not be explained by the tannin contents or pH measured in the wines. Spectrophotometric anthocyanin results did not show such differences among cultivars, neither in the proportion of SO2 bleachable pigments. Tannat wines showed as well the highest colour intensity decreases through time.

CONCLUSIONS

The result suggests that in Tannat wines, anthocyanins may evolve rapidly towards polymeric pigments that would still have red-bluish hues but would be less stable. These findings could be behind the low colour stability reported in literature for Tannat wines, and could be a starting point for future research.

DOI:

Publication date: September 14, 2021

Issue: Macrowine 2021

Type: Article

Authors

Guzmán Favre

Faculty of Agronomy, Universidad de la República, Av. Garzón 780. C.P., 12900 Montevideo, Uruguay ,Sergio, GÓMEZ-ALONSO, Regional Institute of Applied Scientific Research (IRICA), University of Castilla-La Mancha, Avda. Camilo José Cela S / N, 13071 Ciudad Real, Spain. José, PÉREZ-NAVARRO, Regional Institute of Applied Scientific Research (IRICA), University of Castilla-La Mancha, Avda. Camilo José Cela S / N, 13071 Ciudad Real, Spain. Diego, PICCARDO, Faculty of Agronomy, Universidad de la República, Av. Garzón 780. C.P., 12900 Montevideo, Uruguay Gustavo, GONZÁLEZ-NEVES, Faculty of Agronomy, Universidad de la República, Av. Garzón 780. C.P., 12900 Montevideo, Uruguay

Contact the author

Keywords

colour stability and evolution, derived pigments, tannat, syrah, marselan

Citation

Phenolic composition of Xinomavro (vitis vinifera L.cv.) grapes from different regions of Greece

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.20.4" _module_preset="default" module_text_align="center" module_font_size="16px" text_orientation="center"...

Proposal of zonification and characterization of terroirs in the Yalde-Najerilla-Uruñuela vine growing area (DOC Rioja, Spain), based on the soil influence

Natural Terroir Units (NTU) are being delimited in vine growing area DOCa Rioja, in collaboration with Uruñuela Cooperative, to characterized specific and singular Tempranillo (Vitis vinifera

The drought, the temperature, and the time: drivers of osmotic adjustment?

Context and purpose of the study. Leaf osmotic adjustment (i.e., active accumulation of osmolytes in the cells) has been reported in grapevines in response to drought and as a natural process throughout the growing season (seasonal osmotic adjustment).

Exploring the behavior of alternatives to montmorillonite clays in white wine protein stabilization

Visual clarity in wines is crucial for commercial purposes [1]. Potential protein haze in white wines remains a constant concern in wineries, commonly addressed using bentonite [2].

Contribution of Piperitone to the mint nuances perceived in the aging bouquet of red Bordeaux wines

During the tasting of a fine, old wine, the aromas generated in the glass are intertwined in an intimate, complex manner, expressing the fragrance of the aging bouquet. This aging bouquet, which develops during bottle storage through a complex transformation process, may result in a broad palette of nuances. Among these, undergrowth, truffle, toasted, spicy, licorice, fresh red- and black-berry fruit and mint descriptors were recently identified as features of its olfactory representation for red Bordeaux wines. Although a targeted chemical approach focusing on volatile sulfur compounds revealed the role played by dimethyl sulfide, 2-furanmethanethiol, and 3-sulfanylhexanol as molecular markers of the typicality of the wine aging bouquet of red Bordeaux wines, its chemical transcription has only partially been elucidated.