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Influence of grape composition and winemaking on the anthocyanin composition of red wines of Tannat
Author(s) -
GonzálezNeves Gustavo,
Gil Graciela,
Favre Guzmán,
Ferrer Milka
Publication year - 2012
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2011.02920.x
Subject(s) - winemaking , anthocyanin , maceration (sewage) , wine , vintage , composition (language) , food science , chemistry , wine color , vitis vinifera , malolactic fermentation , botany , biology , biochemistry , materials science , genetics , bacteria , composite material , lactic acid , linguistics , philosophy
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.