Studying the evolution of anthocyanin-derived pigments in a typical red wine of Southern Italy to assess its resistance to aging

• Published in: Food science & technology Vol. 71; pp. 1 - 9
• Main Authors: Dipalmo, Tiziana, Crupi, Pasquale, Pati, Sandra, Clodoveo, Maria Lisa, Di Luccia, Aldo
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.09.2016
• Subjects: catechin; chromatography; color; fractionation; HPLC-UV-ESI-MSn; Italy; malvidin; petunidin; Primitivo; red wines; Wine aging; Wine pigments; Italy; HPLC-UV-ESI-MSn; Wine pigments; Primitivo; Wine aging

In this study, the pigments of a young and 2 years old Primitivo red wines were investigated by using a column chromatography purification/fractionation step followed by HPLC-UV-ESI-MSn. Compounds such as malvidin 3O-acetyl-4-vinyl-procyanidin, malvidin 3O-glucoside-di(epi)-catechin, and A-type peon...