Influence of oenological tannins on malvidin-3-O-monoglucoside copigmentation in a model wine solution
Jordi Gombau,
Adeline Vignault,
Olga Pascual,
Sergio Gómez-Alonso,
Esteban Gracía-Romero,
Isidro Hermosín,
Joan Miquel Canals,
Pierre-Louis Teissedre,
Fernando Zamora
Affiliations
Jordi Gombau
Departament de Bioquímica i Biotecnologia, Facultat d’Enologia de Tarragona, Universitat Rovira i Virgili, Carrer de Marcel.lí Domingo 1, 43007 Tarragona (Tarragona)
Adeline Vignault
Departament de Bioquímica i Biotecnologia, Facultat d’Enologia de Tarragona, Universitat Rovira i Virgili, Carrer de Marcel.lí Domingo 1, 43007 Tarragona (Tarragona), Spain - Institut des Sciences de la Vigne et du Vin, Université de Bordeaux, EA 4577 Œnologie, 210 Chemin de Leysotte, 33140 Villenave d’Ornon
Olga Pascual
Departament de Bioquímica i Biotecnologia, Facultat d’Enologia de Tarragona, Universitat Rovira i Virgili, Carrer de Marcel.lí Domingo 1, 43007 Tarragona (Tarragona)
Sergio Gómez-Alonso
Instituto Regional de Investigación Científica Aplicada, Universidad de Castilla–La Mancha, Campus Universitario s/n, 13071 Ciudad Real (Castilla–La Mancha)
Esteban Gracía-Romero
Instituto de la Vid y el Vino de Castilla–La Mancha, Carretera Toledo-Albacete s/n, 13700 Tomelloso (Ciudad Real), Spain
Isidro Hermosín
Instituto Regional de Investigación Científica Aplicada, Universidad de Castilla–La Mancha, Campus Universitario s/n, 13071 Ciudad Real (Castilla–La Mancha)
Joan Miquel Canals
Departament de Bioquímica i Biotecnologia, Facultat d’Enologia de Tarragona, Universitat Rovira i Virgili, Carrer de Marcel.lí Domingo 1, 43007 Tarragona (Tarragona)
Pierre-Louis Teissedre
Institut des Sciences de la Vigne et du Vin, Université de Bordeaux, EA 4577 Œnologie, 210 Chemin de Leysotte, 33140 Villenave d’Ornon
Fernando Zamora
Departament de Bioquímica i Biotecnologia, Facultat d’Enologia de Tarragona, Universitat Rovira i Virgili, Carrer de Marcel.lí Domingo 1, 43007 Tarragona (Tarragona)
Aim: The aim of the study was to evaluate the effects of five different oenological tannins on the color of a malvidin-3-O-monoglucoside solution, and thereby assess the effectiveness of these tannins as copigments. Methods and results: Solutions containing malvidin-3-O-glucoside and different doses of copigments were prepared. The malvidin-3-O-glucoside concentration of the solutions, and color parameters, were measured after 1 and 7 days. Conclusions: On days 1 and 7, a decrease in lightness and hue, and an increase in chroma, absorption at 520 nm and wavelength of maximal absorption were observed in solutions containing the oenological tannins. A decrease in malvidin-3-O-glucoside concentration in the tannin-containing solutions compared with the control solution was detected on day 7. The extent of this decrease depended on the specific tannin. Some changes in color parameters on day 7 compared with day 1 were observed, which were probably due to the formation of new pigments. The total color difference between the different malvidin-3-O-glucoside solutions and a pure white solution was calculated to estimate the effectiveness of the different tannins as copigments. Significance and impact of the study: These results prove that supplementation with oenological tannins is a viable option for improving the color of red wines. A copigmentation index is proposed for measurement of the effectiveness of copigments.
