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dc.contributor.author
Berrueta, Luis A.
dc.contributor.author
Rasines Perea, Zuriñe
dc.contributor.author
Prieto Perea, Noelia
dc.contributor.author
Asensio Regalado, Carlos
dc.contributor.author
Alonso Salces, Rosa Maria
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dc.contributor.author
Sánchez Ilárduya, María B.
dc.contributor.author
Gallo, Blanca
dc.date.available
2022-10-21T19:50:34Z
dc.date.issued
2019-11
dc.identifier.citation
Berrueta, Luis A.; Rasines Perea, Zuriñe; Prieto Perea, Noelia; Asensio Regalado, Carlos; Alonso Salces, Rosa Maria; et al.; Formation and evolution profiles of anthocyanin derivatives and tannins during fermentations and aging of red wines; Springer; European Food Research and Technology; 246; 1; 11-2019; 149-165
dc.identifier.issn
1438-2377
dc.identifier.uri
http://hdl.handle.net/11336/174453
dc.description.abstract
The target of this paper is the study of anthocyanin and tannin extraction from red grape during maceration, the formation of new pigments, and the evolution profiles of anthocyanin derivatives and tannins during the alcoholic and malolactic fermentations and aging in oak barrels and steel vats. 2 anthocyanins, 38 anthocyanin derivatives and 37 tannins were monitored. Formation of all classes of anthocyanin derivatives starts quickly after anthocyanin extraction from grape. Their maximum levels are reached a few days after apex of anthocyanins during maceration/alcoholic fermentation. Indirect condensation derivatives showed less stable behavior than that of the direct flavanol–anthocyanin products during fermentations and aging. Within pyranoanthocyanins, vitisin B had more instability than vitisin A. Extraction of tannins from grape occurs slower than that of anthocyanins. Major tannins are procyanidin homodimers with B bond (45% of total tannins after fermentations), followed by monomers (around 25%) and mixed B dimers (more than 10%). Tannins suffer a general continuous decrease during aging, with increasing relevance of more oxygenated tannins as aging advances. Fermentations are crucial stages in the formation of anthocyanin derivatives. In contrast, aging causes a continuous degradation for nearly all classes of anthocyanin derivatives and tannins, with a more stable behavior for some of them. Thus, establishing with confidence which enological conditions favor each type of derivative during fermentation is an important goal for future research. This work studies many individual compounds, involves exhaustive sampling and covers the different winemaking stages at an industrial winemaking scale, contributing to a more complete vision.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Springer
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dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
ANTHOCYANIN DERIVATIVES
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PYRANOANTHOCYANINS
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TANNINS
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WINE AGING
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WINE FERMENTATIONS
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Química Analítica
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dc.subject.classification
Ciencias Químicas
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dc.subject.classification
CIENCIAS NATURALES Y EXACTAS
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dc.title
Formation and evolution profiles of anthocyanin derivatives and tannins during fermentations and aging of red wines
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2022-09-16T20:59:34Z
dc.journal.volume
246
dc.journal.number
1
dc.journal.pagination
149-165
dc.journal.pais
Alemania
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dc.journal.ciudad
Berlín
dc.description.fil
Fil: Berrueta, Luis A.. Universidad del País Vasco; España
dc.description.fil
Fil: Rasines Perea, Zuriñe. Universite de Bordeaux; Francia
dc.description.fil
Fil: Prieto Perea, Noelia. Universidad del País Vasco; España
dc.description.fil
Fil: Asensio Regalado, Carlos. Universidad del País Vasco; España
dc.description.fil
Fil: Alonso Salces, Rosa Maria. Universidad Nacional de Mar del Plata. Instituto de Investigaciones en Producción, Sanidad y Ambiente - Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Producción, Sanidad y Ambiente; Argentina
dc.description.fil
Fil: Sánchez Ilárduya, María B.. Universidad del País Vasco; España
dc.description.fil
Fil: Gallo, Blanca. Universidad del País Vasco; España
dc.journal.title
European Food Research and Technology
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dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007/s00217-019-03405-x
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1007/s00217-019-03405-x
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