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Polyphenols, Wine and Health pp 99–121Cite as

Understanding the Colour of Red Wines: From Anthocyanins to Complex Pigments

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Part of the book series: Proceedings of the Phythochemical Society of Europe ((PPSE,volume 48))

Abstract

The colour of red wine depends, to a great extent, on its phenolic composition. During maceration diverse phenolics are extracted from the solid parts of the grape, especially hydroxycinnamic esters and flavonoids, the most significant of these being the anthocyanins, primarily responsible for colour in young red wines, and the flavanols (catechins and proanthocyanidins), which communicate astringency and influence the evolution of the wine colour (Figure 1).

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Authors and Affiliations

  1. Unidad de Nutrición y Bromatología. Facultad de Farmacia, Universidad de Salamanca, Campus Miguel de Unamuno, 37007, Salamanca, Spain

    Juan C. Rivas-Gonzalo & C. Santos-Buelga

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  1. Juan C. Rivas-Gonzalo
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  2. C. Santos-Buelga
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Editors and Affiliations

  1. University Victor Segalen Bordeaux 2, France

    Catherine Chèze  & Joseph Vercauteren  & 

  2. University of Leiden, The Netherlands

    Robert Verpoorte

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Rivas-Gonzalo, J.C., Santos-Buelga, C. (2001). Understanding the Colour of Red Wines: From Anthocyanins to Complex Pigments. In: Chèze, C., Vercauteren, J., Verpoorte, R. (eds) Polyphenols, Wine and Health. Proceedings of the Phythochemical Society of Europe, vol 48. Springer, Dordrecht. https://doi.org/10.1007/978-94-015-9644-2_5

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  • DOI: https://doi.org/10.1007/978-94-015-9644-2_5

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