Influence of Vine Vigor on Grape ( Vitis vinifera L. Cv. Pinot Noir) Anthocyanins. 2. Anthocyanins and Pigmented Polymers in Wine (original) (raw)
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European Food Research and Technology, 2011
The anthocyanin composition of red grape varieties Vranec, Cabernet Sauvignon, Merlot and Pinot Noir was determined analyzing the skin extracts of the grape berries. The relative content of the identified anthocyanins was calculated and the obtained anthocyanic profiles were compared in terms of acylation and anthocyanidin distribution. The predominant anthocyanin in all varieties was malvidin-3-glucoside ranging from 35.8% in Cabernet Sauvignon to 67.1% in Pinot Noir. Vranec variety was characterized by high proportions of coumaroyl derivatives (22%) and peonidins (13%). The most pronounced difference among the studied grape cultivars was the relative amount of acetate derivatives accounting 35% in Cabernet Sauvignon, 22% in Merlot and 9% in Vranec. Different relationships among the anthocyanin groups of compounds were calculated and considered as parameters for differentiation of the cultivars. The relationship between coumarates and acetates in Vranec was significantly higher compared with Merlot and Cabernet Sauvignon with obtained values of 2.37 versus 0.63 and 0.56, respectively. Moreover, the ratio between delphinidins and peonidins allows clear discrimination between the studied grape cultivars showing the greatest difference.
2013
Abstract: Wines of three different grape varieties, Vranec, Cabernet Sauvignon and Merlot, were characterised in terms of their anthocyanin and chromatic profiles, total polyphenols and antioxidant potential. The total, monomeric, polymeric and co-pigmented anthocyanins were determined by spectrophoto-metry and the individual anthocyanin compounds were quantified using HPLC–DAD. The chromatic profile was evaluated according to colour density, hue, % red, % blue, % yellow and brilliance (dA). The established data were submitted to analysis of variance and principle component analysis in order to evaluate their potential for differentiation of wines according to variety and vintage. The Vranec wines showed distinctive characteristics, with the highest content of anthocyanins and values of colour intensity, % red and dA, com-pared to the other two studied varieties. The content of petunidin-3-glucoside, peonindin-3-glucoside and anthocyanin acetates were established as possible markers...