Polymeric Pigments in Red Wines

• Type: Chapter or Part of a Book
• Date: 2018

Authors

Joana Oliveira (Author) FCUP; Victor de Freitas (Author) FCUP; Nuno Mateus (Author) FCUP

Book

Title: Red Wine Technology

Pages: 207-218

ISBN: 9780128144008; 9780128143995

Indexing

Scopus - 8 Citations

Other information

Authenticus ID: P-00R-YKQ

DOI: 10.1016/b978-0-12-814399-5.00014-1

Abstract (EN): Anthocyanins are the main pigments present in young red wines, being responsible for their intense red color. Oligomeric anthocyanins (dimeric and trimeric) were also found to occur in red grapes and wines. During wine aging and maturation anthocyanins can yield polymeric pigments by their reaction with flavanols (directly or mediated by aldehydes). Moreover, it has been demonstrated that A-type vitisins (the main pyranoanthocyanins found in red wines) can also react with other wine components giving origin to polymeric pigments with different colors ranging from yellow to turquoise blue. Polymeric pigments are described to play an important role in the long-term color stability of aged red wines, however there is still a lot to know about their identity, chemical pathways, and real chromatic contribution in color displayed by red wines.

Language: English

Type (Professor's evaluation): Scientific