Effect of caffeic acid on the color of red wine

被引:76
作者
Darias-Martín, J
Martín-Luis, B
Carrillo-López, M
Lamuela-Raventós, R
Díaz-Romero, C
Boulton, R
机构
[1] Univ La Laguna, Ctr Super Ciencias Agrarias, Dept Ingn Quim, Tenerife 38200, Canary Islands, Spain
[2] Univ Barcelona, Dept Nutr & Bromatol, E-08028 Barcelona, Spain
[3] Univ La Laguna, Dept Quim Analit Nutr & Bromatol, Tenerife 38200, Canary Islands, Spain
[4] Univ Calif Davis, Dept Viticulture & Enol, Davis, CA 95616 USA
关键词
copigmentation; caffeic acid; red wine; UV-visible spectrophotometer; color wine;
D O I
10.1021/jf010931+
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
The copigmentation effect of prefermentation additions of different doses of caffeic acid was investigated during the 1997 harvest. Microfermentation with the major red grape cultivars Listan negro and Negramoll, grown in the Canary Islands, was carried out with the same protocol. Visible and UV spectra were registered periodically, HPLC chromatograms were carried out. The color enhancement of cv. Negramoll wine varied between 13 and 75% (AU at 520 nm), and that of cv, Listan negro Wine between 25 and 45% at the end of fermentation. During aging these values were enhanced to reach even >100% in some cases. An initial complex of the 1:1 type, where one molecule of caffeic acid associates with one molecule of anthocyanin, has been identified using the mathematical procedure of Brouillard et al. (J. Am. Chem. Soc. 1989, 111, 2604-2610). Caffeic acid seems to contribute to color stability and protection against oxidation. The importance of nonpigment composition in pigment extraction and color retention during and after fermentation is demonstrated.
引用
收藏
页码:2062 / 2067
页数:6
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