title: Influence of bottle storage time on colour, phenolic composition and sensory properties of sweet red wines.
abstract: Changes in colour and phenolic composition in sweet red wines made from Merlot, Syrah and Tempranillo grapes were studied in order to assess the influence of bottle storage over a period of 12months. For this purpose, wine colour parameters, sensory analysis and concentrations of monomeric anthocyanins, pyranoanthocyanins, methylmethine-mediated condensation adducts, flavan3-ol derivatives and flavonols were measured. Hue increased and red colours decreased with the storage time, particularly over the first 3months. The concentrations of low molecular weight flavan-3-ol derivatives decreased with time due to the effect of their conversion into tannins of high molecular weight. In addition, the glycosylated flavonols decreased through hydrolysis to give the corresponding aglycones. Overall, the concentration of phenolic compounds decreased markedly with storage time, whereas the antioxidant activity in the wines remained constant throughout. A panel of expert tasters judged the colour, aroma and flavour of all initial and final wines to be acceptable.
authors.affiliation: Department of Agricultural Chemistry, Faculty of Sciences, University of Cordoba, Edificio Marie Curie, Campus of Rabanales, E-14014 Cordoba, Spain.
authors.forename: Ana
authors.initials: A
authors.lastname: Marquez
authors.forename: Maria P
authors.initials: MP
authors.lastname: Serratosa
authors.forename: Julieta
authors.initials: J
authors.lastname: Merida
mesh_terms: D002851:Chromatography, High Pressure Liquid; D003116:Color; D018857:Food Packaging / Q000295:instrumentation*; D061353:Food Storage; D006801:Humans; D010636:Phenols / Q000737:chemistry*; D013649:Taste; D013995:Time; D014920:Wine / Q000032:analysis*
chemical_list: D010636:Phenols
keywords: Bottle storage; Colour; Phenolic compounds; Sweet red wines