GOMBAU, Jordi; VIGNAULT, Adeline; PASCUAL, Olga; GOMEZ-ALONSO, Sergio; GRACIA-ROMERO, Esteban; HERMOSÍN, Isidro; CANALS, Joan Miquel; TEISSEDRE, Pierre Louis; ZAMORA, Fernando

doi:10.20870/oeno-one.2019.53.3.2412

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GOMBAU, Jordi

VIGNAULT, Adeline

Unité de Recherche Oenologie [Villenave d'Ornon] [OENO]

PASCUAL, Olga

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OENO One. 2019-08-06, vol. 53, n° 3

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Aim: The aim of the study was to evaluate the effects of five different oenological tannins on the color of a malvidin-3-O-monoglucoside solution, and thereby assess the effectiveness of these tannins as copigments.Methods and results: Solutions containing malvidin-3-O-glucoside and different doses of copigments were prepared. The malvidin-3-O-glucoside concentration of the solutions, and color parameters, were measured after 1 and 7 days.Conclusions: On days 1 and 7, a decrease in lightness and hue, and an increase in chroma, absorption at 520 nm and wavelength of maximal absorption were observed in solutions containing the oenological tannins. A decrease in malvidin-3-O-glucoside concentration in the tannin-containing solutions compared with the control solution was detected on day 7. The extent of this decrease depended on the specific tannin. Some changes in color parameters on day 7 compared with day 1 were observed, which were probably due to the formation of new pigments. The total color difference between the different malvidin-3-O-glucoside solutions and a pure white solution was calculated to estimate the effectiveness of the different tannins as copigments.Significance and impact of the study: These results prove that supplementation with oenological tannins is a viable option for improving the color of red wines. A copigmentation index is proposed for measurement of the effectiveness of copigments.< Réduire

Mots clés en anglais

color improvement

copigmentation

malvidin-3-O-glucoside

oenological tannins

pigments

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Influence of oenological tannins on malvidin-3-O-monoglucoside copigmentation in a model wine solution

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