Colour and pigment composition of red wines obtained from co-maceration of Tempranillo and Graciano varieties

Analytica Chimica Acta
Matilde García-MarinoM Teresa Escribano-Bailón

Abstract

The Vitis vinifera L. cv Graciano is often used as an integral component of Rioja wines because it is considered to contribute significantly to the quality of Tempranillo based wines. The aim of this work was to determine the effect of the incorporation of the Graciano variety on the colour and pigment composition of Tempranillo based wine and to evaluate the possible differences between blending Tempranillo with Graciano varietal wine (W wine) in contrast to a wine obtained by mixing these two grape varieties in the prefermentative maceration step (M wine). Results indicated that pigment extraction and retention in M wine was higher than in Tempranillo (T) wine. Colour differences (DeltaE(ab)(*)) between wines at the end of the study (after 12 months in bottles) were detectable by the human eye (DeltaE(ab)(*) > or = 3) in all cases except for T and W. These wines have indistinguishable colours even when using analytical methods (DeltaE(ab)(*) < or = 1). Regarding hue h(ab), T and W presented higher values (more orange-red) than Graciano (G) and M (more blue-red). PCA allowed the colour and composition analytical data to be reduced to a small number of principal components that could separate successfully between T and G wines ...Continue Reading

References

Mar 21, 2002·Journal of Agricultural and Food Chemistry·Jacinto Darias-MartínRoger Boulton
Dec 24, 2002·Phytochemical Analysis : PCA·María Teresa Escribano-BailónMaría Rosario Salinas
Jun 25, 2008·Analytica Chimica Acta·Christopher J BevinDaniel Cozzolino

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Citations

Jun 19, 2012·Journal of Agricultural and Food Chemistry·Ana MarquezJulieta Merida
Sep 24, 2013·Journal of Agricultural and Food Chemistry·José Miguel Hernández-HierroFrancisco José Heredia
Apr 17, 2015·Journal of Agricultural and Food Chemistry·Natalia Quijada-MorínM Teresa Escribano-Bailón
May 27, 2015·Journal of the Science of Food and Agriculture·Jesús Raúl Martínez-SandovalFrancisco José Heredia
Mar 31, 2015·Journal of Agricultural and Food Chemistry·Belén GordilloM Teresa Escribano-Bailón
Dec 3, 2014·Food Chemistry·Rocio I LimónJuana Frias
Dec 3, 2014·Food Chemistry·Julio Nogales-BuenoJosé Miguel Hernández-Hierro
Sep 3, 2013·Food Chemistry·Rafaela GuimarãesIsabel C F R Ferreira
Aug 30, 2011·Talanta·Matilde García-MarinoM Teresa Escribano-Bailón
Sep 28, 2013·Journal of Agricultural and Food Chemistry·José Luis Aleixandre-TudóWessel J Du Toit
Mar 19, 2016·Journal of the Science of Food and Agriculture·Maria M HernándezCristina M Menéndez
Jan 23, 2020·Journal of Food Science·Julio Nogales-BuenoJosé Miguel Hernández-Hierro
Nov 22, 2018·Scientific Reports·M A PaissoniP -L Teissedre
Feb 15, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Berta Baca-BocanegraFrancisco José Heredia

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