Red Wine Color Revealing the Mysteries

by Waterhouse, Andrew L.; Kennedy, James A.

• ISBN13: 9780841239005
• ISBN10: 0841239002
• Format: Hardcover
• Copyright: 2004-08-12
• Publisher: American Chemical Society

Summary

Revealing the Mysteries of Red Wine Color provides an overview of new discoveries to a venerable unsolved problem in wine: the chemistry of red wine color. Topics in this book include initial must composition, non-covalent associations, reactions that occur during fermentation and in a young wine as well as those compositional changes that occur during aging. Revealing the Mysteries of Red Wine Color also includes a brief history of the rapidly advancing area of wine chemistry. The latest results, utilizing liquid chromatography/mass spectrometry techniques newly applied to wine, define many colored substances in wine. Since this book integrates much of our current understanding on red wine color, it is unique. Also, since red wine color is considered a key to red wine quality, it has much relevance beyond appealing to specialists in the field. As such, this book will appeal to a wide audience including wine industry professionals, analytical and natural product chemists, and wine aficionados, hobbyists, and consumers with a probing interest in the science of wine.

Table of Contents

Preface	p. ix
Short History of Red Wine Color	p. 1
Yeast-Mediated Formation of Pigmented Polymers in Red Wine	p. 7
Color and Phenolic Compounds of Oak-Matured Wines as Affected by the Characteristics of the Barrel	p. 22
The Variation in the Color Due to Copigmentation in Young Cabernet Sauvignon Wines	p. 35
The Prediction of the Color Components of Red Wines Using FTIR, Wine Analyses, and the Method of Partial Least Squares	p. 53
The Fate of Anthocyanins in Wine: Are There Determining Factors?	p. 68
New Pigments Produced in Red Wines via Different Enological Processes	p. 89
Factors Affecting the Formation of Red Wine Pigments	p. 125
Flavanols and Anthocyanins as Potent Compounds in the Formation of New Pigments during Storage and Aging of Red Wine	p. 143
Structural Changes of Anthocyanins during Red Wine Aging: Portisins: A New Class of Blue Anthocyanin-Derived Pigments	p. 160
Novel Aged Anthocyanins from Pinotage Wines: Isolation, Characterization, and Pathway of Formation	p. 179
Anthocyanin Transformation in Cabernet Sauvignon Wine during Aging	p. 198
The Fate of Malvidin-3-glucoside in New Wine	p. 217
Matrix-Assisted Laser Desorption-Ionization Time-of-Flight Mass Spectrometry of Anthocyanin-polyflavan-3-ol Oligomers in Cranberry Fruit (Vaccinium macrocarpon, Ait.) and Spray-Dried Cranberry Juice	p. 232
Compositional Investigation of Pigmented Tannin	p. 247
Tannin-Anthocyanin Interactions: Influence on Wine Color	p. 265
Fractionation of Red Wine Polymeric Pigments by Protein Precipitation and Bisulfite Bleaching	p. 275
Indexes
Author Index	p. 291
Subject Index	p. 292
Table of Contents provided by Rittenhouse. All Rights Reserved.