Anthocyanin evolution and color changes in red grapes during their chamber drying.

ABSTRACT

In this work, the effects of chamber drying under controlled temperature and moisture conditions on three varieties of red grapes (Merlot, Tempranillo, and Syrah) cultivated in warm areas in southern Spain were studied. This drying was made with a view to their use in the production of sweet red wines. Analyses included color parameters, browning index, and anthocyanin concentrations measured by HPLC-DAD/MS. Based on the results, drying increases color and the concentration of these phenolic compounds by the effect of dehydration of the berries and diffusion of the colored compounds from the skin to the pulp due to the structural alterations in their skin. In addition, drying increased the browning index (OD 420), although less markedly than OD 520, as well as decreased the hue (OD 420/OD 520). The musts exhibited the typical color of red wines and a marked darkness by the effect of their low lightness (L* < 20 CIELAB units). Although the sugar content of the musts obtained at 24 h of drying was less, these musts were better to use in the vinification process, even without the maceration step as a result of their higher anthocyanin content, less browning, and darker color. To increase the content of the high-molecular weight compounds and anthocyanin derivatives, more raisining time could be required.