Red Wine Color. Exploring the Mysteries

322 Pages·2004·5.31 MB·English

by  Andrew L. Waterhouse and James A. Kennedy (Eds.)

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ACS SYMPOSIUM SERIES 886
Red Wine Color
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6.f Exploring the Mysteries
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ACS Division of Agricultural and Food Chemistry
American Chemical Society, Washington, DC
Library of Congress Cataloging-in-Publication Data
Red wine color : revealing the mysteries / Andrew L. Waterhouse, editor, James A.
Kennedy, editor ; sponsored by the ACS Division of Agricultural and Food Chemistry.
p. cm.—(ACS symposium series ; 886)
Includes bibliographical references and index.
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00 ISBN 0-8412-3900-2
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6.f 1. Wine—Color—Congresses. 2. Wine and wine making—Analysis—Congresses.
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4- I. Waterhouse, Andrew Leo. II. Kennedy, James Α., 1962-. III. American Chemical
st 8, 200921/bk-200 SMoeceietitnyg. D(2i2v5istiho n: 2o0f0 A3g r: iNcuelwtu rOarl laeannds F, Looad.) CVh. eSmerisitersy. . IV. American Chemical Society.
gu10 TP548.5.C64R43 2004
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N cs. Materials, ANSI Z39.48-1984.
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CETpubs. Copyright © 2004 American Chemical Society
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The citation of trade names and/or names of manufacturers in this publication is not to be
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Foreword
The ACS Symposium Series was first published in 1974 to pro
vide a mechanism for publishing symposia quickly in book form. The
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6.f oped from ACS sponsored symposia based on current scientific re
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on oi: interest to the audience. Some papers may be excluded to better focus
NIV g | d the book; others may be added to provide comprehensiveness. When
Uor appropriate, overview or introductory chapters are added. Drafts of
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Preface
Symposia for the American Chemical Society are usually planned
1 years in advance, so luck played a bit of a part in the timing of this
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86. approaching the problem of the chemical composition of red wine color
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4-0 have occurred. As mentioned in Chapter 1, it was 70 years ago, after
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on oi: number of theories had been advanced based on some known reactions
NIV g | d of the red grape anthocyanin pigments. But recent advances in analytical
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ETOubs.a The use of high-performance liquid chromatography has been widely
Cp applied to analysis of wine composition since its early development in
PRINhttp:// the 1970s. This tradition has now been expanded by the use of the effici
y n ent and capable electrospray ionization with mass spectral detectors to
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n J techniques that use a different adsorption principle, the resulting chrom-
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blis peaks. Of course, the ability to obtain single mass traces gives even
Pu higher discrimination. Many of the reports herein take advantage of
liquid chromotography/mass spectrometry (LC/MS) to report new sub
stances as well as to advance new theories of how red wine pigments are
formed.
However, the study of red wine color benefits from many other
different approaches, including the use of radiolabeled tracers, time-of-
flight matrix-assisted laser desorption-ionization mass spectrometry,
spectral analysis that reveal copigmentation, predictive analysis using
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Fourier transform infrared modeling, and protein precipitation assays.
The approaches include not only direct analysis and monitoring during
typical production but also intervention with possible reactants. The
chapters not only include reports of current results but also considerable
analysis of the extant literature. And we cannot forget a unique chapter
on cranberry pigments, one that suggests the types of pigments observed
in wine may be found in fresh plants—that idea sparked much debate
indeed at the symposium.
It is important not only to identify the pigments but also to deduce
their origins, because that information can be used to facilitate wine-
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ust 8, 021/b chemistry may well provide leads to improving wine quality in many
Aug10.1 ways. Many of the new pigments seem to be derived from reaction
on oi: intermediates at the aldehyde or ketone oxidation state and those reactive
NIV g | d substances may well modify many other grape components and fermen­
Uor tation products.
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Food and Agricultural Chemistry, especially Carl Frey, the sessions
organizer, who kept us on task and informed. We also thank our many
speakers and contributors who managed to submit their manuscripts
according to our deadlines, and we also thank the reviewers for their
extra efforts. Peter Winterhalter deserves special mention for always
being the first to submit. And finally we thank the staff and owner at the
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Upperline Restaurant for the wonderful dinner they provided for our
speakers and sponsors in uptown New Orleans.
In closing, we acknowledge the tremendous support we received
from several organizations. Wine chemistry is a global effort with
research teams in most of the major wine-producing countries and a
representative survey of the field necessitates an international sym
posium. The supporting organizations include ETS Laboratories in St.
Helena, California, one of the best wine analysis labs, E&J Gallo Wines,
one of the largest wineries and one with a very large research enterprise,
Canandaigua Wine Company, another of the largest and rapidly growing
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2009k-200 Andrew Waterhouse
ust 8, 021/b Professor of Enology
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NIV g | d Davis, CA 95616
N Ucs.or 530-752-4777 (telephone)
CETOpubs.a a5l3w0a-t7e5r2h-o0u3s8e@2 u(fcadxa)v is.edu
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[email protected]
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