Application of LC–MS and tristimulus colorimetry to assess the ageing aptitude of Syrah wine in the Condado de Huelva D.O. (Spain), a typical warm climate region

• Published in: Analytica chimica acta 2012-06, Vol.732, p.162-171
• Main Authors: Gordillo, B., Rodríguez-Pulido, F.J., Mateus, N., Escudero-Gilete, M.L., González-Miret, M.L., Heredia, F.J., de Freitas, V.
• Format: Article
• Language: English
• Subjects: Ageing process; Analytical chemistry; Anthocyanins - chemistry; Chemistry; Climate; Color; Colorimetry; Copigmentation; Detailed pigment composition; Exact sciences and technology; Oak wood; Phenols - chemistry; Quality colour; Quercus - chemistry; Spain; Spectrometric and optical methods; Time Factors; Wine - analysis
• ISSN: 0003-2670; 1873-4324
• DOI: 10.1016/j.aca.2012.03.051

The study of the evolutions of different wine pigment families, copigmentation/polymerisation processes and colour characteristics during the first year of ageing in oak barrel has allowed the assessment of the ageing aptitude of Syrah wines from “Condado de Huelva D.O.”, a warm climate region. A total of 32 anthocyanic pigments were identified, including 14 major compounds from grape and 18 minor derivatives formed during the vinification. The anthocyanin profile changed towards more chemical complexity, being vitisin-like pyranoanthocyanins the predominant minor pigments during the first month of ageing. As wine became older, a progressive increase on the content of 4-vinylcatechin, 4-vinylphenol and 4-vinylcatechol compounds took place. Results showed that copigmentation occurred during the whole process of ageing inducing visual perceptible colour effects. Simultaneously to the copigmentation decrease, the degree of polymerisation increased during ageing, being maximum at 9 months old wines (77%). The colour of wines evolved progressively in a positive way from 3 to 9 months of ageing, becoming darker and with more vivid colour. However, from 9 to 12 months of ageing, the chemical structure of wines was negatively affected resulting in lighter, with more red-orange hues and less vivid colours. The inclusion of the chemical and colorimetric information on the PCA model allows us to reach very good discriminations among the Syrah wines with different wood contact period.