Anthocyanin composition of Montepulciano d'Abruzzo must during industrial fermentation process

During the industrial fermentation of Montepulciano d'Abruzzo red wine-must the changes in amount and composition of 15 anthocyanins present were monitored by HPLC using a spectral array detection. The simultaneous recording of multi-wavelengths allowed the identification of 15 anthocyanins, wh...

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Bibliographic Details
Published inJournal of wine research Vol. 10; no. 3; pp. 223 - 227
Main Authors Versari, Andrea, Barbanti, Davide, Galassi, Sergio
Format Journal Article
LanguageEnglish
Published Oxfordshire Taylor & Francis Group 01.12.1999
Taylor & Francis Ltd
Subjects
Fermentation
Scientific imaging
Wines
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Summary:During the industrial fermentation of Montepulciano d'Abruzzo red wine-must the changes in amount and composition of 15 anthocyanins present were monitored by HPLC using a spectral array detection. The simultaneous recording of multi-wavelengths allowed the identification of 15 anthocyanins, which presented a characteristic pattern. Among the glycosilated anthocyanins (67-72%) malvidin-3-glucoside was predominant (47-51% of the total). A considerably high level of acylated anthocyanins (30% ± 6.19) was found. During the fermentation the total content of pigment increased up to 293 mg/L after 21 days, before a substantial loss of anthocyanins occurred. Individual anthocyanins showed a similar trend during the timecourse of maceration, being the final degradation step unrelated to the acylation pattern of anthocyanins.
ISSN:0957-1264
1469-9672
DOI:10.1080/09571269908718180