Chemical and spectral characterization of color and phenolic compounds including anthocyanins in red table wines made from grapes grown in Thailand
1996
Yokotsuka, Koki | Shimizu, Takeo | Wimolsiri Porntaveewat (Yamanashi Univ. [Japan]. Inst. of Enology and Viticulture)
Nineteen red wines were made from grapes of 11 varieties grown in a vineyard in Bangkok, Thailand, and various components concerning color and pigments in the red wines were analyzed. Total phenol, flavonoid, and nonflavonoid phenol were, respectively between 479 and 4,950 mg/l with an average of 1,723 mg/l; between 418 and 4,385 mg/l with an average of 1,273 mg/l; and between 155 and 1,775 mg/l with an average of 453 mg/l. Caftaric and coutaric acid contents were, respectively, between 4 and 129 mg/l with and average of 41 mg/l, and between a trace to 56 mg/l with and average of 16 mg/l. The absorbance of the wines at 520 nm was between 0.55 and 9.80 with and average of 2.92, and the wine color at pH1 was between 1.37 and 28.15 with an average of 8.93. The percentage of absorbance at 520 nm for the contribution of polymeric pigments to the wine color was found to vary from 12 to 89 percent, and tended to increase with an increase in the age of the wine of the same grape variety, and non-colored anthocyanins constituted the greater part of the total anthocyanins. However the age at which each wine reached a peak with respect to quality varied with variety. Of the 19 red wines made, 15 were considered young based on the "chemical index" of the ratio of polymeric pigment color to wine color in acid and used for statistical analysis among the parameters of color and pigments. There was an apparent relation between wine color and color density, and between wine color (color density) and polymeric pigment color, anthocyanin color, and ionized anthocyanins. Also there were considerable or significant correlations between the sum of major cations becoming bivalent ions present in the wines and the wine color, color density, polymeric pigment color, anthocyanin color, and ionized anthocyanins; and between non-flavonoid phenol and wine color and color density.
Show more [+] Less [-]AGROVOC Keywords
Bibliographic information
This bibliographic record has been provided by Kasetsart University