Skip to main content
SpringerLink
Log in

The magnitude of copigmentation in the colour of aged red wines made in the Canary Islands

  • Original Paper
  • Published:
European Food Research and Technology Aims and scope Submit manuscript

Abstract

In order to study the magnitude of the copigmentation phenomenon in aged red wines, 84 samples of Listán negro wines were collected from several wineries in the Canary Islands. They were analysed at 1 and 2 years of age. The contribution of free anthocyanins, copigmented anthocyanins and polymeric pigments to the colour of wine, and the total phenols were determined. Moreover, coloured anthocyanins, total anthocyanins, percentage of total anthocyanins in coloured form and chemical age factor, and the chromatic characteristics of the wines were determined.

The contribution to colour due to copigmented anthocyanins in these aged red wines remained at 22.3 and 18.5% (mean values) after 1 and 2 years of age, respectively, and the free anthocyanins at 37.0 and 32.5%. A comparison between the results obtained by Somers and Boulton methods has been established.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  1. Boulton RB, Singleton VL, Bisson LF, Kunkee RE (1996) Principles and practices of winemaking. The Chapman & Hall Enology Library, New York

    Google Scholar 

  2. Flanzy C (1999) Oenologie: Fondements scientifiques et technologiques. Technique et Documentation, Paris

    Google Scholar 

  3. Boulton RB (2001) The copigmentation of anthocyanins and its role in the color of red wine. A critical review. Am J Enol Viticult 52:67–87

    CAS  Google Scholar 

  4. Darias-Martin J, Carrillo M, Díaz E, Boulton RB (2001) Enhancement of red wine colour by pre-fermentation addition of copigments. Food Chem 73:217–220

    Article  CAS  Google Scholar 

  5. Darias-Martín J, Martín-Luis B, Carrillo-López M, Lamuela-Raventós R, Díaz-Romero C, Boulton RB (2002) Effect of caffeic acid on the color of red wine. J Agric Food Chem 50:2062–2067

    Article  Google Scholar 

  6. Bloomfield DG, Heatherbell DA, Pour Nikfardjam MS (2003) Effect of p-coumaric acid on the colour in red wine. Mitteilungen Klosterneuburg 53:195–198

    CAS  Google Scholar 

  7. Schwarz M, Picazo-Bacete JJ, Winterhalter P, Hermosín-Gutiérrez I (2005) Effect of copigments and grape cultivar on the color of red wines fermented after the addition of copigments. J Agric Food Chem 53:8372–8381

    Article  CAS  Google Scholar 

  8. Brouillard R, Mazza G, Saad Z, Albrecht-Gary AM, Cheminat A (1989) The copigmentation reaction of anthocyanins: a microprobe for the structural study of aqueous solutions. J Am Chem Soc 111:2604–2610

    Article  CAS  Google Scholar 

  9. Brouillard R, Dangles O (1994) Anthocyanin molecular interactions: the first step in the formation of new pigments during wine aging? Food Chem 51:265–271

    Article  Google Scholar 

  10. Baranac JM, Petranovic NA, Dimitric-Markovic JM (1996) Spectrophotometric study of anthocyan copigmentation reactions. J Agric Food Chem 44:1333–1336

    Article  CAS  Google Scholar 

  11. Baranac JM, Petranovic NA, Dimitric-Markovic JM (1997) Spectrophotometric study of anthocyan copigmentation reactions. 2. J Agric Food Chem 45:1694–1697

    Article  CAS  Google Scholar 

  12. Baranac JM, Petranovic NA, Dimitric-Markovic JM (1997) Spectrophotometric study of anthocyan copigmentation reactions. 3. J Agric Food Chem 45:1698–1700

    Article  CAS  Google Scholar 

  13. Baranac JM, Petranovic NA, Dimitric-Markovic JM (1997) Spectrophotometric study of anthocyan copigmentation reactions. 4. J Agric Food Chem 45:1701–1703

    Article  CAS  Google Scholar 

  14. Asen S, Stewart RN, Norris KH (1972) Copigmentation of anthocyanins in plant tissues and its effect on color. Phytochemistry 11:1139–1144

    Article  CAS  Google Scholar 

  15. Davies AJ, Mazza G (1993) Copigmentation of simple and acylated anthocyanins with colorless phenolic compounds. J Agric Food Chem 41:716–720

    Article  CAS  Google Scholar 

  16. Mistry TV, Cai Y, Lilley TH, Haslam E (1991) Polyphenol interactions. Part 5. Anthocyanin Co-pigmentation. J Chem Soc Perkin Trans 2:1287–1296

    Google Scholar 

  17. Bakker J, Piccineli A, Bridle P (1993) Model wine solutions: colour and composition changes during ageing. Vitis 32:111–118

    CAS  Google Scholar 

  18. Liao H, Cai Y, Haslam E (1992) Polyphenol interactions. Anthocyanin co-pigmentation and colour changes in red wines. J Sci Food Agric 59:299–305

    Article  CAS  Google Scholar 

  19. Dangles O, Brouillard R (1992) A spectroscopic method based on the anthocyanin copigmentation interaction and applied to the quantitative study of molecular complexes. J Chem Soc Perkin Trans 2:247–257

    Google Scholar 

  20. Mirabel M, Saucier C, Guerra C, Glories Y (1999) Copigmentation in model wine solutions: occurrence and relation to wine aging. Am J Enol Viticult 50:211–218

    CAS  Google Scholar 

  21. Vivar-Quintana A, Santos-Buelga C, Francia-Aricha EM, Rivas-Gonzalo JC (1999) Formation of anthocyanin-derived pigments in experimental red wine. Food Sci Technol Int 5(4):347–352

    CAS  Google Scholar 

  22. Boulton RB (1996) Methods for the assessment of copigmentation in red wines. Presented at the 47th Annual Meeting of the American Society for Enology and Viticulture, Reno, NV

  23. Levengood J, Boulton RB (1997) A study of copigmentation in 1995 Cabernet sauvignon wines. Presented at the 48th Annual Meeting of the American Society for Enology and Viticulture. San Diego, CA

  24. Somers TC, Evans ME (1977) Spectral evaluation of young red wines: anthocyanin equilibria, total phenolic, free and molecular SO2, “chemical age”. J Sci Food Agric 28:279–287

    Article  CAS  Google Scholar 

  25. Somers TC (1966) Wine tannins-isolation of condensed flavanoid pigments by gel-filtration. Nature 209(21):368–370

    Article  CAS  Google Scholar 

  26. Hermosín-Gutiérrez I, Sánchez-Lorenzo E, Vicario-Espinosa A (2005) Phenolic composition and magnitude of copigmentation in joung and shortly aged red wines made from the cultivars, Cabernet Sauvignon, Cencibel, and Syrah. Food Chem 92(2):269–283

    Article  Google Scholar 

  27. Commision Internationale de l’Éclairage (CIE) (1986) Technical report. Colorimetry, 2nd ed. Publication CIE no. 15.2, Viena

  28. Bakker J, Preston NW, Timberlake CF (1986) The determination of anthocyanins in aging red wines: comparison of HPLC and spectral methods. Am J Enol Viticult 37(2):121–126

    CAS  Google Scholar 

  29. Somers TC (1998) The wine spectrum. Winetitles, Adelaida

    Google Scholar 

  30. García-Peña ME, Ortega-Hernández AP, Hidalgo-Togores J, Tienda-Priego P, Navarro-Rozalén P, Serrano-Cuadrillo J (1994) Estudio del color de los vinos españoles. (III) Vinos tintos. VitiVinicultura 5–6:58–62

    Google Scholar 

Download references

Acknowledgement

The authors thank Dr. Roger B. Boulton for his assistance with the analytical method.

Author information

Authors and Affiliations

  1. Food Technology Area, Department of Chemical Engineering and Pharmaceutical Technology, University of La Laguna, Carretera de Geneto no. 2, 38200, La Laguna, Tenerife, Canary Islands, Spain

    Jacinto Darias-Martín & Marta Carrillo-López

  2. Department of Chemistry, Applied Physics Area, University of La Rioja, Logroño, Spain

    José Federico Echavarri-Granado

  3. Department of Analytical Chemistry, Nutrition and Food Science, University of La Laguna, La Laguna, Canary Islands, Spain

    Carlos Díaz-Romero

Authors
  1. Jacinto Darias-Martín
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Marta Carrillo-López
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. José Federico Echavarri-Granado
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Carlos Díaz-Romero
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Jacinto Darias-Martín.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Darias-Martín, J., Carrillo-López, M., Echavarri-Granado, J. et al. The magnitude of copigmentation in the colour of aged red wines made in the Canary Islands. Eur Food Res Technol 224, 643–648 (2007). https://doi.org/10.1007/s00217-006-0352-7

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s00217-006-0352-7

Keywords

Search

Navigation