caa a22 4500 463157591 CHVBK 20180406164738.0 cr unu---uuuuu 170326e20070301xx s 000 0 eng 10.1007/s00217-006-0352-7 doi (NATIONALLICENCE)springer-10.1007/s00217-006-0352-7 The magnitude of copigmentation in the colour of aged red wines made in the Canary Islands [Elektronische Daten] [Jacinto Darias-Martín, Marta Carrillo-López, José Federico Echavarri-Granado, Carlos Díaz-Romero] In order to study the magnitude of the copigmentation phenomenon in aged red wines, 84 samples of Listán negro wines were collected from several wineries in the Canary Islands. They were analysed at 1 and 2 years of age. The contribution of free anthocyanins, copigmented anthocyanins and polymeric pigments to the colour of wine, and the total phenols were determined. Moreover, coloured anthocyanins, total anthocyanins, percentage of total anthocyanins in coloured form and chemical age factor, and the chromatic characteristics of the wines were determined. The contribution to colour due to copigmented anthocyanins in these aged red wines remained at 22.3 and 18.5% (mean values) after 1 and 2 years of age, respectively, and the free anthocyanins at 37.0 and 32.5%. A comparison between the results obtained by Somers and Boulton methods has been established. Springer-Verlag, 2006 Red wine nationallicence Colour nationallicence Copigmentation nationallicence Darias-Martín Jacinto Food Technology Area, Department of Chemical Engineering and Pharmaceutical Technology, University of La Laguna, Carretera de Geneto no. 2, 38200, La Laguna, Tenerife, Canary Islands, Spain aut Carrillo-López Marta Food Technology Area, Department of Chemical Engineering and Pharmaceutical Technology, University of La Laguna, Carretera de Geneto no. 2, 38200, La Laguna, Tenerife, Canary Islands, Spain aut Echavarri-Granado José Federico Department of Chemistry, Applied Physics Area, University of La Rioja, Logroño, Spain aut Díaz-Romero Carlos Department of Analytical Chemistry, Nutrition and Food Science, University of La Laguna, La Laguna, Canary Islands, Spain aut European Food Research and Technology Springer-Verlag 224/5(2007-03-01), 643-648 1438-2377 224:5<643 2007 224 217 https://doi.org/10.1007/s00217-006-0352-7 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s00217-006-0352-7 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Darias-Martín Jacinto Food Technology Area, Department of Chemical Engineering and Pharmaceutical Technology, University of La Laguna, Carretera de Geneto no. 2, 38200, La Laguna, Tenerife, Canary Islands, Spain aut NATIONALLICENCE 700 1- Carrillo-López Marta Food Technology Area, Department of Chemical Engineering and Pharmaceutical Technology, University of La Laguna, Carretera de Geneto no. 2, 38200, La Laguna, Tenerife, Canary Islands, Spain aut NATIONALLICENCE 700 1- Echavarri-Granado José Federico Department of Chemistry, Applied Physics Area, University of La Rioja, Logroño, Spain aut NATIONALLICENCE 700 1- Díaz-Romero Carlos Department of Analytical Chemistry, Nutrition and Food Science, University of La Laguna, La Laguna, Canary Islands, Spain aut NATIONALLICENCE 773 0- European Food Research and Technology Springer-Verlag 224/5(2007-03-01), 643-648 1438-2377 224:5<643 2007 224 217 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer