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Food Science and Technology International
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Nota. Modificaciones cromáticas del vino tinto de crianza según el tipo de barrica en que envejece / Note. Chromatic modifications of aged red wines depending on aging barrel type

I. Revilla

Dpto. Biotecnología y Ciencia de los Alimentos, Facultad Ciencia y Tecnología de los Alimentos, Universidad de Burgos. Plaza Misael Bañuelos s/n 09001 Burgos

M.L. González -Sanjosé

Dpto. Biotecnología y Ciencia de los Alimentos, Facultad Ciencia y Tecnología de los Alimentos, Universidad de Burgos. Plaza Misael Bañuelos s/n 09001 Burgos

M.C. Gómez-Cordovés

Instituto de Fermentaciones Industriales. CSIC. Juan de la Cierva 3. 28006 Madrid. España

One wine from D.O Ribera del Duero elaborated with Tinto Fino, was aged for nine months in differ ent woods. The woods tested were American and French oak of two different stages or ages (new and used for at least two years) and coming from different producers. The Glories chromatic parameters were studied in wine and in two fractions containing mainly free anthocyanins and anthocyanin polymers. The cluster analysis of data showed that it is possible to separate two groups of wines in relation to the type of wood (French or American oak); however, no groups are formed according to the ages of the wood. The correlations within the chromatic parameters of wine indicated that antho cyanin polymers were the major contributors to the wine chromaticity.

Key Words: red wine • aging • color • barrel

Food Science and Technology International, Vol. 5, No. 2, 177-181 (1999)
DOI: 10.1177/108201329900500207
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