Influence of grape composition and winemaking on the anthocyanin composition of red wines of Tannat
Summary The anthocyanin composition of Tannat red wines obtained with four winemaking techniques was evaluated in different years. The wines were elaborated with traditional maceration (TM), cold pre‐fermentative maceration, delayed extraction of anthocyanins and extended maceration. Two vinificatio...
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| Veröffentlicht in: | International journal of food science & technology 2012-05, Vol.47 (5), p.900-909 |
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| container_title | International journal of food science & technology |
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| creator | González-Neves, Gustavo Gil, Graciela Favre, Guzmán Ferrer, Milka |
| description | Summary
The anthocyanin composition of Tannat red wines obtained with four winemaking techniques was evaluated in different years. The wines were elaborated with traditional maceration (TM), cold pre‐fermentative maceration, delayed extraction of anthocyanins and extended maceration. Two vinifications were carried out for each technique, employing 70 kg of grapes in each one. The anthocyanin composition of wines was analysed by high‐performance liquid chromatography–diode array detection. The results confirm the fundamental role of the grape composition on the anthocyanin composition of the wines. The winemaking had an important effect on the total concentration of anthocyanins and also may modify the anthocyanic profile of wines. The wines obtained with TM had higher or similar content of anthocyanins than those elaborated with the other techniques. Canonical discriminant analysis of data showed that vintage has a greater effect on anthocyanin concentration than winemaking techniques. |
| doi_str_mv | 10.1111/j.1365-2621.2011.02920.x |
| format | Article |
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The anthocyanin composition of Tannat red wines obtained with four winemaking techniques was evaluated in different years. The wines were elaborated with traditional maceration (TM), cold pre‐fermentative maceration, delayed extraction of anthocyanins and extended maceration. Two vinifications were carried out for each technique, employing 70 kg of grapes in each one. The anthocyanin composition of wines was analysed by high‐performance liquid chromatography–diode array detection. The results confirm the fundamental role of the grape composition on the anthocyanin composition of the wines. The winemaking had an important effect on the total concentration of anthocyanins and also may modify the anthocyanic profile of wines. The wines obtained with TM had higher or similar content of anthocyanins than those elaborated with the other techniques. Canonical discriminant analysis of data showed that vintage has a greater effect on anthocyanin concentration than winemaking techniques.</description><identifier>ISSN: 0950-5423</identifier><identifier>EISSN: 1365-2621</identifier><identifier>DOI: 10.1111/j.1365-2621.2011.02920.x</identifier><identifier>CODEN: IJFTEZ</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>Anthocyanin ; Anthocyanins ; Arrays ; Biological and medical sciences ; Concentration (composition) ; Discriminant analysis ; Fermented food industries ; Food industries ; Fruit and vegetable industries ; Fundamental and applied biological sciences. Psychology ; grape ; Grapes ; Liquids ; Maceration ; tannat ; wine ; winemaking ; Wines ; Wines and vinegars</subject><ispartof>International journal of food science & technology, 2012-05, Vol.47 (5), p.900-909</ispartof><rights>2012 The Authors. International Journal of Food Science and Technology © 2012 Institute of Food Science and Technology</rights><rights>2015 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4150-9b33662cbbf99dfca32a0eaf1cce63f8a56df3c9a720618a62da2683cb01012a3</citedby><cites>FETCH-LOGICAL-c4150-9b33662cbbf99dfca32a0eaf1cce63f8a56df3c9a720618a62da2683cb01012a3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1365-2621.2011.02920.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1365-2621.2011.02920.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27923,27924,45573,45574</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=25773296$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>González-Neves, Gustavo</creatorcontrib><creatorcontrib>Gil, Graciela</creatorcontrib><creatorcontrib>Favre, Guzmán</creatorcontrib><creatorcontrib>Ferrer, Milka</creatorcontrib><title>Influence of grape composition and winemaking on the anthocyanin composition of red wines of Tannat</title><title>International journal of food science & technology</title><description>Summary
The anthocyanin composition of Tannat red wines obtained with four winemaking techniques was evaluated in different years. The wines were elaborated with traditional maceration (TM), cold pre‐fermentative maceration, delayed extraction of anthocyanins and extended maceration. Two vinifications were carried out for each technique, employing 70 kg of grapes in each one. The anthocyanin composition of wines was analysed by high‐performance liquid chromatography–diode array detection. The results confirm the fundamental role of the grape composition on the anthocyanin composition of the wines. The winemaking had an important effect on the total concentration of anthocyanins and also may modify the anthocyanic profile of wines. The wines obtained with TM had higher or similar content of anthocyanins than those elaborated with the other techniques. Canonical discriminant analysis of data showed that vintage has a greater effect on anthocyanin concentration than winemaking techniques.</description><subject>Anthocyanin</subject><subject>Anthocyanins</subject><subject>Arrays</subject><subject>Biological and medical sciences</subject><subject>Concentration (composition)</subject><subject>Discriminant analysis</subject><subject>Fermented food industries</subject><subject>Food industries</subject><subject>Fruit and vegetable industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>grape</subject><subject>Grapes</subject><subject>Liquids</subject><subject>Maceration</subject><subject>tannat</subject><subject>wine</subject><subject>winemaking</subject><subject>Wines</subject><subject>Wines and vinegars</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2012</creationdate><recordtype>article</recordtype><recordid>eNqNkE9PAyEQxYnRxPrnO-zFxMuuA3TZ7sVEjdU2jZqo8UimFJS6ZSts0_bby7qmiTe5DAzv_RgeIQmFjMZ1Mc8oF3nKBKMZA0ozYCWDbLNHeruLfdKDMoc07zN-SI5CmAMA40W_R9TImWqlndJJbZJ3j0udqHqxrINtbO0SdLNkbZ1e4Kd170nsNB86dpuPWm3RWfdHHRFed4bQHl7QOWxOyIHBKujT33pMXoe3Lzf36eTxbnRzNUlVn8bpyinnQjA1nZqynBmFnCFoNFQpLbgZYC5mhqsSCwaCDlCwGTIx4GoKFChDfkzOO-7S118rHRq5sEHpqkKn61WQVBQ0F_HbEKWDTqp8HYLXRi69XaDfSgqyzVXOZRufbOOTba7yJ1e5idaz31cwKKyMR6ds2PlZXhSclSLqLjvd2lZ6-2--HI2Hz-02AtIOYEOjNzsA-k8pCl7k8u3hTsIYricwHMsn_g1P5Ju-</recordid><startdate>201205</startdate><enddate>201205</enddate><creator>González-Neves, Gustavo</creator><creator>Gil, Graciela</creator><creator>Favre, Guzmán</creator><creator>Ferrer, Milka</creator><general>Blackwell Publishing Ltd</general><general>Wiley-Blackwell</general><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>8FD</scope><scope>F28</scope><scope>FR3</scope></search><sort><creationdate>201205</creationdate><title>Influence of grape composition and winemaking on the anthocyanin composition of red wines of Tannat</title><author>González-Neves, Gustavo ; Gil, Graciela ; Favre, Guzmán ; Ferrer, Milka</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4150-9b33662cbbf99dfca32a0eaf1cce63f8a56df3c9a720618a62da2683cb01012a3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2012</creationdate><topic>Anthocyanin</topic><topic>Anthocyanins</topic><topic>Arrays</topic><topic>Biological and medical sciences</topic><topic>Concentration (composition)</topic><topic>Discriminant analysis</topic><topic>Fermented food industries</topic><topic>Food industries</topic><topic>Fruit and vegetable industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>grape</topic><topic>Grapes</topic><topic>Liquids</topic><topic>Maceration</topic><topic>tannat</topic><topic>wine</topic><topic>winemaking</topic><topic>Wines</topic><topic>Wines and vinegars</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>González-Neves, Gustavo</creatorcontrib><creatorcontrib>Gil, Graciela</creatorcontrib><creatorcontrib>Favre, Guzmán</creatorcontrib><creatorcontrib>Ferrer, Milka</creatorcontrib><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Technology Research Database</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><jtitle>International journal of food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>González-Neves, Gustavo</au><au>Gil, Graciela</au><au>Favre, Guzmán</au><au>Ferrer, Milka</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Influence of grape composition and winemaking on the anthocyanin composition of red wines of Tannat</atitle><jtitle>International journal of food science & technology</jtitle><date>2012-05</date><risdate>2012</risdate><volume>47</volume><issue>5</issue><spage>900</spage><epage>909</epage><pages>900-909</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><coden>IJFTEZ</coden><abstract>Summary
The anthocyanin composition of Tannat red wines obtained with four winemaking techniques was evaluated in different years. The wines were elaborated with traditional maceration (TM), cold pre‐fermentative maceration, delayed extraction of anthocyanins and extended maceration. Two vinifications were carried out for each technique, employing 70 kg of grapes in each one. The anthocyanin composition of wines was analysed by high‐performance liquid chromatography–diode array detection. The results confirm the fundamental role of the grape composition on the anthocyanin composition of the wines. The winemaking had an important effect on the total concentration of anthocyanins and also may modify the anthocyanic profile of wines. The wines obtained with TM had higher or similar content of anthocyanins than those elaborated with the other techniques. Canonical discriminant analysis of data showed that vintage has a greater effect on anthocyanin concentration than winemaking techniques.</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.2011.02920.x</doi><tpages>10</tpages></addata></record> |
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| ispartof | International journal of food science & technology, 2012-05, Vol.47 (5), p.900-909 |
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| source | Oxford Journals Open Access Collection; Wiley Online Library All Journals |
| subjects | Anthocyanin Anthocyanins Arrays Biological and medical sciences Concentration (composition) Discriminant analysis Fermented food industries Food industries Fruit and vegetable industries Fundamental and applied biological sciences. Psychology grape Grapes Liquids Maceration tannat wine winemaking Wines Wines and vinegars |
| title | Influence of grape composition and winemaking on the anthocyanin composition of red wines of Tannat |
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