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J Agric Food Chem. 2003 Jul 2;51(14):4079-83.

Influence of ethanol content on the extent of copigmentation in a cencibel young red wine.

Author information

1
Area de Tecnología de Alimentos, Universidad de Castilla La Mancha, Avda. Camilo José Cela, 10, 13071 Ciudad Real, Spain. Isidro.Hermosin@uclm.es

Abstract

The effect of ethanol content on the copigmentation of a Cencibel young red wine was studied, by means of ethanol elimination and reconstitution of the initial volume with different ethanol proportions. The reference wine (14.0% ethanol, 0.40 g/L volatile acidity) showed a bathochromic shift of 4 nm and a color enhancement (DeltaColor) of 41%, lower than that found for the reconstituted wine with the same ethanol content (53%). This discrepancy could be attributable to the loss of acetic acid during the ethanol elimination step. DeltaColor was 95% for the reconstituted wine without ethanol and decreased until 18% for the reconstituted wine with 22% ethanol. Copigmentation was important for reconstituted wines with ethanol contents typical for table red wine, showing DeltaColor between 53 and 57%. An increase in ethanol content in reconstituted wines was accompanied by an increase in the pH value. Perceivable changes in color (DeltaE > 1) followed every increase in ethanol content.

PMID:
12822950
DOI:
10.1021/jf021029k
[Indexed for MEDLINE]

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