Determination of the impact of bottle colour and phenolic concentration on pigment development in white wine stored under external conditions

Analytica Chimica Acta
Chantal MauryGeoffrey R Scollary

Abstract

The exposure to sunlight of a Sauvignon blanc wine stored in bottles of different colours has been examined. Wine in darker bottles (Antique Green and French Green) showed considerably more colour development than wine in clear (Flint) or lighter (French Green) bottles, provided a high concentration of catechin-type phenolic compounds was present. Xanthylium pigments were identified by LC-MS as one of the main contributing phenolic pigments to the increased colour in the dark bottles. This is the first observation of yellow xanthylium pigments in a white wine. A Principal Component Analysis of the variation in absorbance measurements at Day 59 of the exposure further confirmed the importance of bottle colour on the result. One component, dominated by the darker Antique Green and Classic Green, reflected the development of colour at 440 and 520 nm. The second component, to which the Flint and French Green bottles contributed the most, was based on a decrease in the 280 nm absorbance. The implication of these results for the safe storage of wine is discussed.

Citations

Mar 15, 2011·Journal of Agricultural and Food Chemistry·María Jesús Cejudo-BastanteMaría Soledad Pérez-Coello
May 20, 2011·Journal of Agricultural and Food Chemistry·Francesca SonniGeoffrey R Scollary
Sep 18, 2012·Food Chemistry·Daniel A DiasGeoffrey R Scollary
Apr 17, 2015·Critical Reviews in Food Science and Nutrition·Paris Grant-PreeceAndrew C Clark
Jan 22, 2014·Journal of Agricultural and Food Chemistry·A Serra-CayuelaE López-Tamames
Aug 22, 2017·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Franziska BührleFabian Weber
Feb 13, 2021·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Javier EchaveJesus Simal-Gandara
Mar 9, 2011·Journal of Agricultural and Food Chemistry·Andrew C ClarkGeoffrey R Scollary
Jul 2, 2014·Journal of Agricultural and Food Chemistry·Alejandro Cáceres-MellaÁlvaro Peña-Neira
Oct 30, 2021·Food Science and Technology International = Ciencia Y Tecnología De Los Alimentos Internacional·Hyung Min BaeWon Hee Kang

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