Phenolic Composition and colour of Vitis vinifera L. cv Merlot wines from different vintages and aging time in bottle
2007
Suárez,R. | Monagas,M. | Bartolomé,B. | Gómez-Cordovés,C.
The effect of aging time in bottle on both anthocyanin and non-anthocyanin phenolic compounds, and on the wine colour characteristics, has been studied in Vitis vinifera cv. Merlot wines elaborated from grapes of the same vineyard in 5 consecutive vintages (1997-2001) and presenting different aging time (1-5 years) in bottle (non-oxidative conditions). A total of 22 anthocyanin and 27 non-anthocyanin compounds were quantified in the different wines in order to study the evolution trends and changes in the relative content of these compounds during aging in bottle. Grape anthocyanins and their pyruvate derivatives (vitisins A) showed a significant decrease during the aging time in bottle, whereas vinylphenol derivatives presented an increase in concentration during the same period. In relation to the non-anthocyanin compounds, aging time in bottle seemed to have a larger influence in the concentration of main non-flavonoid phenolics (hydroxybenzoic and hydroxycinnamic acids and their derivatives, stilbenes, and alcohols and other related compounds) than in that of flavonoid phenolics (flavanols and flavonols). Despite of these changes, the relative contents of the main groups of anthocyanin and non-anthocyanin phenolic compounds were slightly modified under the non-oxidative conditions present during bottle aging. Finally, the most important changes in the wine color characteristics (decrease in red, and increase in yellow and blue components) coincided with the largest changes in anthocyanin content.
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