Phenolic Composition and colour of Vitis vinifera L. cv Merlot wines from different vintages and aging time in bottle

 

R. Suárez, M. Monagas, B. Bartolomé and C. Gómez-Cordovés *

 

* Instituto de Fermentaciones Industriales, CSIC. Juan de la Cierva 3, 28006 Madrid, Spain.Tel: (34) 91 562 29 00; Fax. (34) 91 564 48 53; e-mail address: cgcordoves@ifi.csic.es

(Manuscrito recebido em 21.09.07 . Aceite para publicação em 07.12.07.)

 

 

SUMMARY

The effect of aging time in bottle on both anthocyanin and non-anthocyanin phenolic compounds, and on the wine colour characteristics, has been studied in Vitis vinifera cv. Merlot wines elaborated from grapes of the same vineyard in 5 consecutive vintages (1997-2001) and presenting different aging time (1-5 years) in bottle (non-oxidative conditions). A total of 22 anthocyanin and 27 non-anthocyanin compounds were quantified in the different wines in order to study the evolution trends and changes in the relative content of these compounds during aging in bottle. Grape anthocyanins and their pyruvate derivatives (vitisins A) showed a significant decrease during the aging time in bottle, whereas vinylphenol derivatives presented an increase in concentration during the same period. In relation to the non-anthocyanin compounds, aging time in bottle seemed to have a larger influence in the concentration of main non-flavonoid phenolics (hydroxybenzoic and hydroxycinnamic acids and their derivatives, stilbenes, and alcohols and other related compounds) than in that of flavonoid phenolics (flavanols and flavonols). Despite of these changes, the relative contents of the main groups of anthocyanin and non-anthocyanin phenolic compounds were slightly modified under the non-oxidative conditions present during bottle aging. Finally, the most important changes in the wine color characteristics (decrease in red, and increase in yellow and blue components) coincided with the largest changes in anthocyanin content.

 

Key Words: Merlot, anthocyanins, phenolics, aging in the bottle, color.

 

RESUMO

Composição fenólica e cor dos vinhos de Vitis vinifera L. cv Merlot de diferentes vindimas e tempos de estágio em garrafa

É estudado o efeito do tempo em garrafa sobre compostos antociânicos e não antociânicos e na cor dos vinhos da casta Merlot, provenientes de uvas da mesma vinha, em 5 vindimas consecutivas (1997-2001), e com diferentes tempos (1 a 5 anos) em garrafa (condições não oxidativa). Um total de 22 antocianinas e 27 não antocianinas foram quantificados nos diferentes vinhos, para o estudo da evolução e das diferenças relativas nos teores destes compostos ao longo do estágio em garrafa. As antocianinas das uvas e os seus derivados pirúvicos (vitisina A) exibiram um decréscimo significativo durante o estágio em garrafa, enquanto os derivados vinilfenol apresentam um acréscimo de teores durante o mesmo período. Em relação aos compostos não antociânicos, o tempo em garrafa parece ter maior influência na concentração dos principais não flavonóides (ácidos hidroxibenzóicos e hidroxicinâmicos e seus derivados, estilbenos, alcoóis e outros compostos relacionados) do que nos flavonóides (flavanóis e flavonóis). Apesar destas diferenças, os teores relativos dos diferentes grupos de antocianinas e de não antocianinas sofreram apenas ligeira modificação nas condições não oxidativas dos estágios em garrafas. Finalmente, as mais importantes diferenças nas características da cor dos vinhos (decréscimo dos componentes vermelho e aumento do amarelo e azul) coincidem com as maiores diferenças nos teores em antocianinas.

 

Palavras Chave: Merlot, anthocianinas, fenólicas, envelhecimento em garrafa, cor.

 

 

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