Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Anthocyanins in 'Cabernet Gernischet' (Vitis vinifera L. cv.) Aged Red Wine and Their Color in Aqueous Solution Analyzed by Partial Least Square Regression

  • Han, Fu-Liang (Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University) ;
  • Jiang, Shou-Mei (Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University) ;
  • He, Jian-Jun (Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University) ;
  • Pan, Qiu-Hong (Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University) ;
  • Duan, Chang-Qing (Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University) ;
  • Zhang, Ming-Xia (Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University)
  • Published : 2009.06.30
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Abstract

Anthocyanins are considered one of the main color determinants in aged red wine. The anthocyanins in aged red wine made from 'Cabernet Gernischet' (Vitis vinifera L. cv.) grape were investigated by high performance liquid chromatography- electronic spray ionization- mass spectrometry (HPLC-ESI-MS) and their color presented in aqueous solution were evaluated using partial least square regression (PLS). The results showed that there were 37 anthocyanins identified in this wine, including 22 pyranoanthocyanins. The analysis of PLS indicated that different anthocyanins showed distinct color values: malvidin 3-O-(6-O-acetyl)-glucoside-4-vinylguaiacol (Mv3-acet-glu-vg) presented the highest color values, while malvidin 3-O-glucoside (Mv3-glu) showed least. Among the free non-acylated anthocyanins, peonidin 3-O-oglucoside (Pn3-glu) showed the highest color values; the coumarylated anthocyanins presented higher color values than their corresponding acetylated anthocyanins and parent anthocyanins; pyranoanthocyanins presented also higher color values than their original anthocyanins; the color of anthocyanins depended on their structure. This work will be helpful to reveal evolution in aged red wine.

Keywords

References

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