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KMID : 1007520090180030724
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Food Science and Biotechnology
2009 Volume.18 No. 3 p.724 ~ p.731
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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
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Han Fu-Liang
Jiang Shou-Mei
He Jian-Jun
Pan Qiu-Hong
Duan Chang-Qing
Zhang Ming-Xia
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Abstract
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Anthocyanins are considered one of the main color determinants in aged red wine. The anthocyanins in aged redwine made from ‘Cabernet Gernischet’ (Vitis vinifera L. cv.) grape were investigated by high performance liquidchromatography- electronic spray ionization- mass spectrometry (HPLC-ESI-MS) and their color presented in aqueoussolution were evaluated using partial least square regression (PLS). The results showed that there were 37 anthocyaninsidentified in this wine, including 22 pyranoanthocyanins. The analysis of PLS indicated that different anthocyanins showeddistinct color values: malvidin 3-O-(6-O-acetyl)-glucoside-4-vinylguaiacol (Mv3-acet-glu-vg) presented the highest colorvalues, while malvidin 3-O-glucoside (Mv3-glu) showed least. Among the free non-acylated anthocyanins, peonidin 3-O-glucoside (Pn3-glu) showed the highest color values; the coumarylated anthocyanins presented higher color values than theircorresponding acetylated anthocyanins and parent anthocyanins; pyranoanthocyanins presented also higher color values thantheir original anthocyanins; the color of anthocyanins depended on their structure. This work will be helpful to revealevolution in aged red wine.
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KEYWORD
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color of anthocyanin, ‘Cabernet Gernischet’ red wine, partial least square regression
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