Changes in the detailed pigment composition of red wine during maturity and ageing: A comprehensive study

摘要: The qualitative and quantitative changes produced, during maturation ageing, in the pigment composition of a red wine made from Vitis vinifera cv Tempranillo grapes have been studied. In order to determine detailed main families involved colour changes, fractionation samples has carried out. One-hundred twenty-nine different compounds identified their evolutions with age also established. data obtained analyses fractions by high performance liquid chromatography–diode array detection coupled mass spectrometry (HPLC–DAD–MS) used identification. confirm identity some these compounds, syntheses As far as we know, originated acylation monoglucosides anthocyanins lactic acid well 3,7-diglucosides have, among others, reported here for first time. moments appearance disappearance all detected established levels subfamilies consequence ageing barrels or bottles. became older, percentages decreased slightly, whereas that anthocyanin-derived pigments increased and, above all, providing orange hues (pyranoanthocyanins). last sample, they represented 70% pigments. On contrary, percentage bluish wine, direct acetaldehyde-mediated flavanol–anthocyanin condensation products, decreased. This change nature would explain observed samples, purple towards hues. © 2005 Elsevier B.V. All rights reserved.