Grupo de Investigacion en Polifenoles, Departament of Analytical Chemistry, Nutrition and Food Science, Faculty of Pharmacy, University of Salamanca, Campus Miguel de Unamuno, E 37007 Salamanca, Spain.
Laffort España, Polígono Txirrita Maleo 12, E 20100 Errenteria, Spain.
Molecules. 2017 Nov 23;22(12):2046. doi: 10.3390/molecules22122046.
Enological tannins are widely used in the winemaking process either to improve different wine characteristics (color stability, among others) or to compensate for low tannin levels. In this work, the influence of the addition of two different enological tannins, mainly composed of hydrolysable (ellagitannins) and condensed tannins, on the evolution of color and pigment composition of two different types of model systems containing the five main grape anthocyanins was studied. In addition, the effect of the addition of an enological tannin on the color and pigment composition of red wines made from L. cv Tempranillo grapes was also studied by high-performance liquid chromatography with diode array detection coupled to mass spectrometry (HPLC-DAD-MS). Results showed that, in model systems, the addition of the enological tannin favored the formation of anthocyanin-derived pigments, such as A-type and B-type vitisins and flavanol-anthocyanin condensation products, provided that the yeast precursors were previously supplied. Moreover, model systems containing the enological tannins were darker and showed higher values of chroma at the end of the study than control ones. The higher formation of these anthocyanin-derived pigments was also observed in the red wines containing the enological tannin. Moreover, these wine also showed lower lightness (L*) values and higher chroma (C*) values than control wines, indicating a higher stabilization of color.
在酿酒过程中，葡萄酒单宁被广泛应用，以改善不同的葡萄酒特性（如颜色稳定性等）或弥补单宁含量低的缺陷。本研究采用两种不同的葡萄酒单宁（主要由可水解单宁和缩合单宁组成），研究其对含有五种主要葡萄花色苷的两种不同模型体系的颜色和色素组成演变的影响。此外，还通过高效液相色谱-二极管阵列检测-质谱联用（HPLC-DAD-MS）研究了添加一种葡萄酒单宁对由 L. cv Tempranillo 葡萄酿造的红葡萄酒颜色和色素组成的影响。结果表明，在模型体系中，若预先提供酵母前体，添加葡萄酒单宁有利于花色苷衍生色素（如 A 型和 B 型儿茶素素和黄烷醇-花色苷缩合产物）的形成。此外，与对照体系相比，含有葡萄酒单宁的模型体系在研究结束时颜色更深，色差值更高。在含有葡萄酒单宁的红葡萄酒中也观察到这些花色苷衍生色素的形成更高。此外，这些葡萄酒的亮度（L*）值较低，色差值（C*）较高，表明颜色稳定性更高。
