 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

Use of the stics crop model as a tool to inform vineyard zonages

STICS est un modèle de culture développé à l’INRA (France) depuis 1996. Il simule les bilans de carbone, d’eau et d’azote dans le système culture-sol, piloté par des données climatiques journaliéres. Il calcule à la fois des variables agricoles (rendement en quantité et qualité) et environnementales (pertes en eau et en azote). Une des originalités de STICS est son adaptabilité à de nombreuses cultures (herbacées, ligneuses, annuelles, pérennes) rendue possible par le choix de paramètres génériques et d’options de formalismes. Le travail présenté traite, dans un premier temps, des spécificités de STICS pour la vigne en terme de bilan trophique, de fonctionnement énergétique et hydrique et d’estimation des teneurs en sucre en en eau du raisin. Nous montrons ensuite diverses sorties du modèle qui permettent de caractériser des terroirs du vignoble des Côtes du Rhône.

Organic and biodynamic viticulture affect soil quality and soil microbial diversity

The production of organically grown crops developed exponentially in the last few decades based on consumer demands for healthy food

Development of a new sustainable filtering media for wine and beer clarification and sterilisation

Different separation techniques are frequently used during vinification process. Nowadays, clarification and microbiological stabilization of wine or beer can be done using precoat filters or crossflow filters to remove yeast and bacteria. Kieselguhr powders are the most used filter aids for precoat filtration. Their crystalline structure and their pulverulent nature induce ecotoxicological risks when used. Moreover, regeneration and reuse of these filter aids is not efficient and the filtration waste requires cost effective retreatment.

Canopy photosynthetic activity and water relations of Syrah/R99 as affected by row orientation on a particular terroir

L’activité photosynthétique et les relations hydriques de plantes de Syrah sur R99 un mois après la véraison ont été étudiées dans un vignoble de la région de Stellenbosch. Le vignoble, planté à 2,75 entre rangs et 1,5 m sur le rang, sur un sol de type Glenrosa, était en pente et exposé a l’ouest: pour les rangs on avait adopté une orientation nord

Effect of early defoliation on volatile composition and sensory properties of aglianico red wines

The aim of this work was to study the influence of early defoliation in the vineyard on Aglianico wines quality from Apulia region (Italy). Early defoliation was conducted in commercial Aglianico