Model wine solutions: Colour and composition changes during ageing

Authors

  • J. Bakker
  • A. Picinelli
  • P. Bridle

DOI:

https://doi.org/10.5073/vitis.1993.32.111-118

Keywords:

anthocyanins, wines, acetaldehyde, ageing, colour measurements, HPLC

Abstract

The interaction between malvidin 3-glucoside, the main anthocyanin in red wine made from Vitis vinifera grapes, and (+)-catechin and the effect on this interaction of ferric ions and acetaldehyde was examined. In the models not containing acetaldehyde losses of malvidin 3-glucoside were observed, but there were only negligible losses of catechin; no new compounds were observed. In the presence of acetaldehyde the formation of new compounds was determined by high performance liquid chromatography; this formation coincided with rapid losses in the concentrations of malvidin 3-glucoside and catechin. A molecular ion at m/z 809 was determined by FAB MS, corresponding to a dimer consisting of malvidin 3-glucoside linked to catechin by an acetaldehyde bridge, according to a mechanism previously suggested by TIMBER-LAKE and BRIDLE (1976).
Concurrent with the losses in anthocyanins, qualitative and quantitative changes in visible colour were also observed, consisting of changes in the wavelength of maximum absorbance (λmax) and in maximum absorbance intensity (Amax). Models containing malvidin 3-glucoside plus catechin or catechin plus ferric ions showed a marked decrease in their λmax from 525 nm to 440 nm; there was little net effect of the ferric ions on these changes. The model containing acetaldehyde showed a large increase in Amax while the λmax showed a bathochromic shift from 524 nm to 557 nm; colour decreased after achieving a maximum and the λmax decreased slightly.
Changes in colour monitored by measuring hue angle, chroma and L* value are also reported.

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Published

2015-09-02

Issue

Vol. 32 No. 2 (1993): Vitis

Section

Article

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