@article{guadalupe_changes_2008,
	title = {Changes in the color components and phenolic content of red wines from {Vitis} vinifera {L}. {Cv}. “{Tempranillo}” during vinification and aging},
	volume = {228},
	copyright = {http://www.springer.com/tdm},
	issn = {1438-2377, 1438-2385},
	url = {http://link.springer.com/10.1007/s00217-008-0902-2},
	doi = {10.1007/s00217-008-0902-2},
	abstract = {Changes in phenolics and color components during viniWcation and aging of Tempranillo wines were studied. DiVerent phenolics display diVerent diVusion into the must, and with the exception of proanthocyanidins and acetyl-glucoside anthocyanins, with maximum concentration at the end of postmaceration, the rest of the unacylated and coumarated anthocyanins, monomeric Xavanols, and hydroxycinnamic acids reached their maximum at the end of alcoholic fermentation. This resulted in a signiWcant increase in both wine color and stable color, mainly due to the formation of copigmentation complexes, although polymeric pigment formation was also important. Malolactic fermentation produced a signiWcant decrease in Xavonoid content while nonXavonoid concentrations were maintained, prompting a considerable loss in wine color, despite the dramatic increase in bisulWte-stable color. Wine oak aging did not produce any signiWcant change in the studied parameters, while bottle aging reduced the level of monomeric anthocyanins and Xavanols, and hydroxycinnamic acids. However, wine color remained stable due to a signiWcant increase in stable color. Polymerization reactions of anthocyanins prevailed over pigment degradation reactions, and copigmentation was still relevant after 2 years of bottle aging.},
	language = {en},
	number = {1},
	urldate = {2025-08-25},
	journal = {European Food Research and Technology},
	author = {Guadalupe, Zenaida and Ayestarán, Belén},
	month = nov,
	year = {2008},
	pages = {29--38},
}

{"_id":"4gSbv4pwWCozd3PYP","bibbaseid":"guadalupe-ayestarn-changesinthecolorcomponentsandphenoliccontentofredwinesfromvitisviniferalcvtempranilloduringvinificationandaging-2008","author_short":["Guadalupe, Z.","Ayestarán, B."],"bibdata":{"bibtype":"article","type":"article","title":"Changes in the color components and phenolic content of red wines from Vitis vinifera L. Cv. “Tempranillo” during vinification and aging","volume":"228","copyright":"http://www.springer.com/tdm","issn":"1438-2377, 1438-2385","url":"http://link.springer.com/10.1007/s00217-008-0902-2","doi":"10.1007/s00217-008-0902-2","abstract":"Changes in phenolics and color components during viniWcation and aging of Tempranillo wines were studied. DiVerent phenolics display diVerent diVusion into the must, and with the exception of proanthocyanidins and acetyl-glucoside anthocyanins, with maximum concentration at the end of postmaceration, the rest of the unacylated and coumarated anthocyanins, monomeric Xavanols, and hydroxycinnamic acids reached their maximum at the end of alcoholic fermentation. This resulted in a signiWcant increase in both wine color and stable color, mainly due to the formation of copigmentation complexes, although polymeric pigment formation was also important. Malolactic fermentation produced a signiWcant decrease in Xavonoid content while nonXavonoid concentrations were maintained, prompting a considerable loss in wine color, despite the dramatic increase in bisulWte-stable color. Wine oak aging did not produce any signiWcant change in the studied parameters, while bottle aging reduced the level of monomeric anthocyanins and Xavanols, and hydroxycinnamic acids. However, wine color remained stable due to a signiWcant increase in stable color. Polymerization reactions of anthocyanins prevailed over pigment degradation reactions, and copigmentation was still relevant after 2 years of bottle aging.","language":"en","number":"1","urldate":"2025-08-25","journal":"European Food Research and Technology","author":[{"propositions":[],"lastnames":["Guadalupe"],"firstnames":["Zenaida"],"suffixes":[]},{"propositions":[],"lastnames":["Ayestarán"],"firstnames":["Belén"],"suffixes":[]}],"month":"November","year":"2008","pages":"29–38","bibtex":"@article{guadalupe_changes_2008,\n\ttitle = {Changes in the color components and phenolic content of red wines from {Vitis} vinifera {L}. {Cv}. “{Tempranillo}” during vinification and aging},\n\tvolume = {228},\n\tcopyright = {http://www.springer.com/tdm},\n\tissn = {1438-2377, 1438-2385},\n\turl = {http://link.springer.com/10.1007/s00217-008-0902-2},\n\tdoi = {10.1007/s00217-008-0902-2},\n\tabstract = {Changes in phenolics and color components during viniWcation and aging of Tempranillo wines were studied. DiVerent phenolics display diVerent diVusion into the must, and with the exception of proanthocyanidins and acetyl-glucoside anthocyanins, with maximum concentration at the end of postmaceration, the rest of the unacylated and coumarated anthocyanins, monomeric Xavanols, and hydroxycinnamic acids reached their maximum at the end of alcoholic fermentation. This resulted in a signiWcant increase in both wine color and stable color, mainly due to the formation of copigmentation complexes, although polymeric pigment formation was also important. Malolactic fermentation produced a signiWcant decrease in Xavonoid content while nonXavonoid concentrations were maintained, prompting a considerable loss in wine color, despite the dramatic increase in bisulWte-stable color. Wine oak aging did not produce any signiWcant change in the studied parameters, while bottle aging reduced the level of monomeric anthocyanins and Xavanols, and hydroxycinnamic acids. However, wine color remained stable due to a signiWcant increase in stable color. Polymerization reactions of anthocyanins prevailed over pigment degradation reactions, and copigmentation was still relevant after 2 years of bottle aging.},\n\tlanguage = {en},\n\tnumber = {1},\n\turldate = {2025-08-25},\n\tjournal = {European Food Research and Technology},\n\tauthor = {Guadalupe, Zenaida and Ayestarán, Belén},\n\tmonth = nov,\n\tyear = {2008},\n\tpages = {29--38},\n}\n\n\n\n\n\n\n\n","author_short":["Guadalupe, Z.","Ayestarán, B."],"key":"guadalupe_changes_2008","id":"guadalupe_changes_2008","bibbaseid":"guadalupe-ayestarn-changesinthecolorcomponentsandphenoliccontentofredwinesfromvitisviniferalcvtempranilloduringvinificationandaging-2008","role":"author","urls":{"Paper":"http://link.springer.com/10.1007/s00217-008-0902-2"},"metadata":{"authorlinks":{}},"downloads":0,"html":""},"bibtype":"article","biburl":"https://bibbase.org/zotero/silvia.dagostino","dataSources":["iBeNRzg3WDdSMiYJJ"],"keywords":[],"search_terms":["changes","color","components","phenolic","content","red","wines","vitis","vinifera","tempranillo","during","vinification","aging","guadalupe","ayestarán"],"title":"Changes in the color components and phenolic content of red wines from Vitis vinifera L. Cv. “Tempranillo” during vinification and aging","year":2008}