Influence of grape composition and winemaking on the anthocyanin composition of red wines of Tannat |
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| Authors: | Gustavo González‐Neves Graciela Gil Guzmán Favre Milka Ferrer |
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| Affiliation: | 1. Food Technology, Facultad de Agronomía, Universidad de la República, Avda. Garzón 780, C.P. 12900 Montevideo, Uruguay;2. Laboratory, Instituto Nacional de Vitivinicultura, Dr. Pouey 463, C.P. 90200 Las Piedras, Uruguay;3. Vegetable Production, Facultad de Agronomía, Universidad de la República |
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| Abstract: | The anthocyanin composition of Tannat red wines obtained with four winemaking techniques was evaluated in different years. The wines were elaborated with traditional maceration (TM), cold pre‐fermentative maceration, delayed extraction of anthocyanins and extended maceration. Two vinifications were carried out for each technique, employing 70 kg of grapes in each one. The anthocyanin composition of wines was analysed by high‐performance liquid chromatography–diode array detection. The results confirm the fundamental role of the grape composition on the anthocyanin composition of the wines. The winemaking had an important effect on the total concentration of anthocyanins and also may modify the anthocyanic profile of wines. The wines obtained with TM had higher or similar content of anthocyanins than those elaborated with the other techniques. Canonical discriminant analysis of data showed that vintage has a greater effect on anthocyanin concentration than winemaking techniques. |
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| Keywords: | Anthocyanin grape tannat wine winemaking |
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