title: Comparative changes in color features and pigment composition of red wines aged in oak and cherry wood casks.
abstract: The color features and the evolution of both the monomeric and the derived pigments of red wines aged in oak and cherry 225 L barriques have been investigated during a four months period. For cherry wood, the utilization of 1000 L casks was tested as well. The use of cherry casks resulted in a faster evolution of pigments with a rapid decline of monomeric anthocyanins and a quick augmentation formation of derived and polymeric compounds. At the end of the aging, wines stored in oak and cherry barriques lost, respectively, about 20% and 80% of the initial pigment amount, while in the 1000 L cherry casks, the same compounds diminished by about 60%. Ethyl-bridged adducts and vitisins were the main class of derivatives formed, representing up to 25% of the total pigment amount in the cherry aged samples. Color density augmented in both the oak and cherry wood aged samples, but the latter had the highest values of this parameter. Because of the highly oxidative behavior of the cherry barriques, the use of larger casks (e.g., 1000 L) is proposed in the case of prolonged aging times.
authors.affiliation: Food Science Department, Alma Mater Studiorum, University of Bologna , Viale Fanin 40, 40127-Bologna, Italy. fabio.chinnici@unibo.it
authors.forename: Fabio
authors.initials: F
authors.lastname: Chinnici
authors.forename: Nadia
authors.initials: N
authors.lastname: Natali
authors.forename: Francesca
authors.initials: F
authors.lastname: Sonni
authors.forename: Attilio
authors.initials: A
authors.lastname: Bellachioma
authors.forename: Claudio
authors.initials: C
authors.lastname: Riponi
mesh_terms: D000872:Anthocyanins / Q000032:analysis*; D003116:Color; D005511:Food Handling; D018857:Food Packaging / Q000295:instrumentation*; D027861:Prunus / Q000737:chemistry*; D029963:Quercus / Q000737:chemistry*; D014920:Wine / Q000032:analysis*; D014934:Wood / Q000737:chemistry*
chemical_list: D000872:Anthocyanins