SPO, INRAE, Univ. Montpellier, Institut Agro, 34060 Montpellier, France.
Institut Français de la Vigne et du Vin, Centre du Rosé, 83550 Vidauban, France.
Molecules. 2022 Feb 17;27(4):1359. doi: 10.3390/molecules27041359.
The color of rosé wines is extremely diverse and a key element in their marketing. It is due to the presence of anthocyanins and of additional pigments derived from them and from other wine constituents. To explore the pigment composition and determine its links with color, 268 commercial rosé wines were analysed. The concentration of 125 polyphenolic compounds was determined by a targeted metabolomics approach using ultra high-performance liquid chromatography coupled to triple quadrupole mass spectrometry (UHPLC-QqQ-MS) analysis in the Multiple Reaction Monitoring (MRM) mode and the color characterised by spectrophotometry and CieLab parameters. Chemometrics analysis of the composition and color data showed that although color intensity is primarily determined by polyphenol extraction (especially anthocyanins and flavanols) from the grapes, different color styles correspond to different pigment compositions. The salmon shade of light rosé wines is mostly due to pyranoanthocyanin pigments, resulting from reactions of anthocyanins with phenolic acids and pyruvic acid, a yeast metabolite. Redness of intermediate color wines is related to anthocyanins and carboxypoyranoanthocyanins and that of dark rosé wines to products of anthocyanin reactions with flavanols while yellowness of these wines is associated to oxidation.
桃红葡萄酒的颜色极其多样，是其市场营销的关键要素。这是由于花色苷和其他来自葡萄酒成分的衍生色素的存在。为了探究色素组成及其与颜色的关系，对 268 款商业桃红葡萄酒进行了分析。采用超高效液相色谱-三重四极杆质谱联用（UHPLC-QqQ-MS）在多重反应监测（MRM）模式下，采用靶向代谢组学方法测定了 125 种多酚化合物的浓度，并用分光光度法和 CieLab 参数对颜色进行了表征。对成分和颜色数据的化学计量学分析表明，尽管颜色强度主要取决于葡萄中多酚的提取（特别是花色苷和黄烷醇），但不同的颜色风格对应于不同的色素组成。淡桃红葡萄酒的鲑鱼色主要归因于花色苷与酚酸和丙酮酸（酵母代谢物）反应生成的吡喃花色苷色素。中等色调桃红葡萄酒的红色与花色苷和羧基吡喃花色苷有关，而深色桃红葡萄酒的红色与花色苷与黄烷醇的反应产物有关，而这些葡萄酒的黄色则与氧化有关。
