Macrowine 2021
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

Related articles…

Effects of abscisic acid treatment on Vitis vinifera L. Savvatiano and Mouchtaro grapes and wine characteristics

Grapes development is determined by grape cultivar and vineyard climatic conditions and consequently affecting the phenolic and aroma on grapes and wines. Abscisic Acid (ABA) plays a key role in the promotion of fruit ripening and fruit anthocyanin content. Herein, we report the impact of ABA to grape ripening and wine quality.

Read More

Impact of drought stress on concentration and composition of wine proteins in Riesling

Protein haze in white wines is a major technological and economic problem of the wine industry. Field tests were carried out in steep slope vineyards planted with Riesling grapes over 3 dry growing seasons to study the effect of drought stress on the concentration of proteins in the resulting wines. Plots suffering from drought stress were compared with surrounding drip irrigated plots. Riesling grapes were processed into wines by conventional procedures. Protein amounts of the isolated wine colloids of the stressed samples were always higher than those of the watered samples(mean watered 13.8 ± 0.44, mean stressed 17.4 ± 0.40 g 100 g-1). As a consequence, higher bentonite doses were needed to achieve protein haze stability of the drought stressed treatments.

Read More

Influence of thermal stress on Malbec, Syrah, and Bonarda (Vitis vinifera L.) anthocyanin content and evolution in growing seasons with heatwaves in semi-arid climate (Argentina)

It is known that high temperature influences the synthesis, transformation and degradation of grape anthocyanin (ANT) threatening the quality of grapes and coloured wines.

Read More

Incidence de la nature du sol et du cépage sur la maturation du raisin, à Saint Emilion, en 1995

The AOC Saint-Emilion, one of the most prestigious in Bordeaux, is located on the right bank of the Dordogne upstream from Libourne. The vineyard is planted on Tertiary (Oligocene) and Quaternary geological formations, on which very varied soils have developed. Numerous studies have taken account of this heterogeneity and made it possible to better understand the functioning and viticultural potential of these soils (Duteau et al. 1981, Van Leeuwen, 1991).

Read More

Influence of climate change conditions (elevated CO2 and temperature) on the grape composition of five tempranillo (Vitis vinifera L.) Somatic variants

The current levels of greenhouse gas emissions are expecting to provoke a change on the environmental conditions which, among others, will include a rise of global mean surface temperature and an increment of atmospheric CO2 levels (IPCC, 2014), known as climate change. The response of grapevine (Vitis vinifera L.), one of the most important crops in Europe, from both a cultural and economic point of view, is not completely understood yet and the studies considering the interaction between factors are scarce. Besides, the potential variety of responses among somatic variants needs to be studied in order to be exploited in the avoidance of undesired traits linked to climate change (Carbonell‐Bejerano et al., 2015).

Read More