Anthocyanins in wines

Burns, J. et al., Variations in the profile and content of anthocyanins in wines made from cabernet sauvignon and hybrid grapes, J. Agric. Food Chem., 50, 4096, 2002. 

Vidal, S. et al., Taste and mouth-feel properties of different types of tannin-like polyphenolic compounds and anthocyanins in wine. Anal Chim. Acta 513, 57, 2004. 

Kosir IJ, Lapornik B, Andrensek S, Wondra AG, Vrhovsek U and Kidric J, Identification of anthocyanins in wines by liquid chromatography, liquid chromatography-mass spectrometry and nuclear magnetic resonance. Anal Chim Acta 513 277-282 (2004). 

Desorption nano-electrospray (nano-DESI) has also been tested for qualitative analysis of anthocyanins in wine samples (Table 5.1 Method 5) (Hartmanova et ah, 2010). Acidifying of the samples and providing an acidic spray liquid (methanol/water 75 25 with 0.2% HCOOH) were essential for obtaining good quality spectra. From the nano-DESI-MS data, the ratio of two grape cultivars (Neronet and Rubinet) in a mixture could be determined. Detection of the main anthocyanins in slices of wine grapes, chokeberries, and elderberries or in a wine stain on cotton fabric was also possible (Hartmanova et al., 2010). 

Hartmanova, L. Ranc, V. Papouskova, B. Bednar, P. Havlicek, V. Lemr, K. 2010. Fast profiling of anthocyanins in wine by desorption nano-electrospray ionization mass spectrometry. J. Chromatogr. A. 1217 4223 228. 

Marx, R., Holbach, B., Otteneder, H. 2000. Determination of nine characteristic Anthocyanins in wine by HPLC. FV. OLVNo. 1104. 

Schwarz, M., Hofmann, G., Winterhalter, P. (2004). Investigations on anthocyanins in wines from Vitis vinifera cv. pinotage Factors influencing the formation of pinotin a and its correlation with wine age. J. Agric. Food Chem., 44, 498-504. 

Figure 5. some addition reactions of anthocyanins in wine... 

This decrease in the monomeric anthocyanins content was not reflected in color density (Table II). Whereas the concentration of monomeric anthocyanins in wines after six months of wood aging was only 23% of the initial value in wines stored in new barrels, and 36% in wines stored in used barrels, in the same period of time, the color density only decreased by 5.5% in wines from new barrels and by 16% in wines stored in used barrels. After one year in the bottle, the decrease in CD value was 30% and 36% in wines stored in new and used barrels, compared with the initial wine, while the decrease in monomeric anthocyanins accounted for 93% and 85%, respectively. 

The Fate of Anthocyanins in Wine Are There Determining Factors ... 

The synthesis of pigments derived from anthocyanins in wines made from the Graciano, Tempranillo and Cabernet Sauvignon varieties. 

Figure 6. HPLC-DAD chromatograms for strain yeast from A. O. Ribera del Duero. a. Anthocyanins in wine. b. Anthocyanins adsorbed by the cell wall.

The objective of this work is to establish anthocyanin profiles and individual anthocyanins in Cabernet Sauvignon wines in selected vintages by LC-MS/MS, and to elucidate the mechanisms of anthocyanin transformation. Based on anthocyanin profiles established, the involvement of anthocyanins in wine s reduced astringency during maturation is discussed. 

Wulf, L. W. Nagel, C. W. High-pressure liquid chromatography of anthocyanins in Vitis vinifera. Am. J. Enol. Vitic. 1978, 29,42-49 Bums, J. Mullen, W. Landrault, N. Teissedre, P. Lean, M. E. Crozier, A. Variation in the profile and content of anthocyanins in wines made fi om Cabernet Sauvignon and hybrid grapes. J. Agric. Food Chem. 2002, 50,4094-4102. 

Anthocyanins are grape-derived flavonoid compounds and are initially responsible for the color of red wine. The red appearance of anthocyanins in wine is dependent upon many factors including wine pH, ethanol concentration, copigmentation and anthocyanin substitution pattern. 

Rapid oxidation (Section 6.3.3) has an effect on all these molecules if they are not protected by a sufficient quantity of tannins. The molar ratio T/A must be at least 2, otherwise wine behaves like a pure authocyanin solution. There is a much lower risk of breakdown reactions under controlled oxidation conditions as malvidin, the main anthocyanin in wine, is not dihydroxylated and, consequently, is not very sensitive to slow oxidation. 

Saenz-Lopez, R., Fernandez-Zurbano, R, and Tena, M. T., Development and validation of a capillary zone electrophoresis method for the quantitative determination of anthocyanins in wine, J. Chromatogr. A, 990, 247, 2003. 

Korenman, I. M. Method of organic compounds determination. Photometric analysis. M. (1970). De Villiers, A., Vanhoenacker, G., Majek, R, and Sondra, P. Determination of anthocyanins in wine by direct injection liquid Chromatography-diode array detection-mass spectrometry and classification of wines using discriminant analysis. J. Chromat.A., 1054 194-204 (2004). 

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