BIO Web of Conferences
Volume 7, 201639th World Congress of Vine and Wine
|Number of page(s)||3|
|Published online||26 October 2016|
Influence of supplementation with different oenological tannins on malvidin-3-monoglucoside copigmentation
1 Departament de Bioquímica i Biotecnologia, Facultat d'Enologia de Tarragona, Universitat Rovira i Virgili, C/Marcel.li Domingo, s/n 43007 Tarragona, Spain
2 Unité de recherche Oenologie. Institut des Sciences de la Vigne et du Vin. Université de Bordeaux. 210, chemin de Leysotte. CS 50008, 33882 Villenave d'Ornon Cedex, France
The effect as copigment of (-)-epicatechin and five different oenological tannins has been measured in a model wine solution containing malvidine-3-monoglucoside. The results show that all oenological tannins exert a positive effect on the color of the malvidine solution, increasing the global absorptivity spectrum and changing the Cielab coordinates. Specifically, supplementation with oenological tannins increase a* and b* and decreases L*. Overall, the effect as copigments of all oenological tannins was higher than that of (−)-epicatechin.
© The Authors, published by EDP Sciences 2016
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0 (http://creativecommons.org/licenses/by/4.0/).
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