italianoenglishfrançaisdeutschespañolportuguês
Language
Search
  • » Infowine Premium
  • » The visual appeal of the color of red wine: microbiological implications

The visual appeal of the color of red wine: microbiological implications

José Antonio SUAREZ-LEPE ; Universidad Politécnica de Madrid. Grupo Enotec-UPM

The visual appeal of the color of red wine: microbiological implications

Generally, the first sensory impression of a wine is visually perceived. Color, intensity, tonality,... gives us information about the elaboration processes, variety, ageing, oxidation and stabilization. The visual aspect predisposes us positively or negatively towards the product that we are going to taste.

From a technological point of view, the color can be favored (increased, improved) in two possible ways:
-Promoting the extraction and formation of pigments, or
-Avoiding their degradation in prejudicial stages.

The winemaker, thanks to his current technical knowledge, is the ultimate responsible of this task in the cellar, facilitating rack and returns and push downs, with the help of forming ethanol and the temperature rise.

However, the importance of the microbiological factor in this topic is scarce, or even unknown. The yeasts can influence the color of the wines modifying the concentration of anthocyanins, or favoring their precipitation. In addition, some species and/or strains potentiate the formation of new pigments of high stability, like the Vitisins A and B, the vinylphenolic adducts, and some polymeric pigments.

On the other hand, some biological ageing techniques, such as ageing on lees, preserve the anthocyanins monomeric content, due to its reducing effect on the medium, while certain cellular enzymatic activities of some yeast strains, such as B-Glycosidase, can accentuate the degradation of the color.

In this work some of these aspects are investigated.

Report presented at the Enoforum awards 2018. The paper reproduced in this video-seminar  was presented at the 11th edition of Enoforum (Zaragoza, Spain, May 31 – June 1 2018)

Annual Subscription to Infowine: The subscription – to the price of € 60,00 (VAT included) – gives unlimited access for one year to all the documents published on the website, historical archive included: Click her

Published on 07/29/2019
Item available in francais spagnolo portoghese
Premium Contents Area
  • VIDEO SEMINAR (streaming 20 min)
Price:27 €(Tax included)
Related sheets
    Low intervention?
    Infowine Focus
    Wine is fundamentally a high-intervention product, and along all stages from harvest to bottling it's our job to guarantee safety and quality, but it's also up to us to research, experiment, and ad...
    Published on:01/02/2023
    Diversity in winemaking
    Infowine Focus
    Producing a wine according to our oenological objective, wanting to express the variety, but adapting practices according to the sanitary status of the grapes, is continuous experimentation. We aga...
    Published on:09/28/2022
    Sensory characterisation of grapes and yeast strains
    Infowine Focus
    Phenolic composition of grapes has an important impact on the final intrinsic quality of (red) wines. Wine taste, mouthfeel and colour are driven principally by phenolic compounds present in grapes...
    Published on:08/29/2022
    Sparkling wines
    Infowine Focus
    For the production of quality sparkling wines, it is important to ensure the separation of the correct phenolic profiles of must fractions. Find out how UV-Visible spectroscopy, together with chemo...
    Published on:08/17/2022
    The aroma and taste of wine
    Infowine Focus
    Chemical, biochemical and physiological factors influence the composition of the retronasal aroma during wine consumption, but not only tannins influence mouthfeel: anthocyanins do too. New methods...
    Published on:01/05/2022
    Improve, enhance and modulate aromatic evolution
    Infowine Focus
    What's the importance of varietal thiols, esters and glycerol content from an organoleptic quality point of view? How do volatile compounds evolve during wine aging and storage conditions? Are ther...
    Published on:12/28/2021
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
- A +
ExecTime : 1,703125