Characterisation of the Colour Fraction of Pedro Ximenez Andalusian Sweet Wines

  • M.P. Serratosa Department of Agricultural Chemistry, Faculty of Sciences, University of Cordoba, Edificio Marie Curie, Campus de Rabanales, E-14014, Cordoba, Spain
  • A. Lopez-Toledano Department of Agricultural Chemistry, Faculty of Sciences, University of Cordoba, Edificio Marie Curie, Campus de Rabanales, E-14014, Cordoba, Spain
  • M. Medina Department of Agricultural Chemistry, Faculty of Sciences, University of Cordoba, Edificio Marie Curie, Campus de Rabanales, E-14014, Cordoba, Spain
  • J. Merida Department of Agricultural Chemistry, Faculty of Sciences, University of Cordoba, Edificio Marie Curie, Campus de Rabanales, E-14014, Cordoba, Spain
DOI: https://doi.org/10.21548/32-1-1375

Abstract

Changes in colour fraction of commercially bottled Pedro Ximenez sweet wines, unaged and oxidatively aged
in American oak casks and mostly produced in the Montilla-Moriles and Jerez-Xérès-Sherry Designations of
Origin (Spain), have been studied. The total tannin content and the total polyphenol content (A280) increased
with increased aging time, a trend clearly observed in the Jerez wines. Browning, as measured by the absorbance
at 420 nm, differed markedly between unaged and aged wines. Aged wines showed an increase in browning with
time and an increase in high molecular weight browning compounds, most probably Maillard compounds.
Colour measurements based on the CIELab system showed a gradual decrease in hue and lightness with ageing.

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Published
2011-06-07
Issue
Vol. 32 No. 1 (2011)
Section
Articles

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