Effect of Microoxygenation on Anthocyanin and Derived Pigment Content and Chromatic Characteristics of Red Wines
M. Cano-López, Francisco Pardo-Mínguez, J.M. López-Roca, Encarna Gómez‐Plaza
American Journal of Enology and Viticulture
Abstract
Microoxygenation was applied to a red wine for five months following the end of alcoholic fermentation, and its effects on the concentration of anthocyanin and anthocyanin-derived compounds were studied by high-pressure liquid chromatography-electrospray ionization-mass spectrometry (HPLC-ESI-MS). Monomeric anthocyanins were detected together with direct anthocyanin-flavanol adducts, ethyl-linked anthocyanin-flavanol compounds, and pyranoanthocyanins. Microoxygenation resulted in wines with a lower concentration of monomeric anthocyanins and a higher concentration of ethyl-linked compounds and vitisin-related pigments than the control wine, while no effect was observed on the concentration of the direct adducts. Differences were also observed in the chromatic characteristics of the wine, with microoxygenated wines showing higher color intensity, a parameter that was highly correlated with the higher presence of pyranoanthocyanins.
Extracted Claims
6 claims extracted from this paper into the knowledge graph
Microoxygenation reduces monomeric anthocyanins concentration
“Microoxygenation resulted in wines with a lower concentration of monomeric anthocyanins”
Microoxygenation increases color intensity
“Microoxygenated wines showing higher color intensity”
Microoxygenation correlates with pyranoanthocyanins concentration
“a parameter that was highly correlated with the higher presence of pyranoanthocyanins”