The evolution of individual anthocyanins during vinification of Merlot and Pinot Noir grapes was studied using two different winemaking procedures for each grape variety. Additionally, the effect of the applied vinification on the anthocyanin composition of the obtained wine at the end of maceration and wine aged 6 months was investigated and compared with the anthocyanin patterns of the original grape. The dynamics of the extraction process was monitored daily during maceration by analysing the anthocyanins in the must using HPLC. The results showed that the anthocyanin composition of young wines was different from that of the grapes. The proportions of malvidin-3- glucoside and malvidin-acetate were higher in wines than in the grape skins, but this was not the case for malvidin coumarate. Application of different vinification procedures to the same raw material resulted in wines with similar anthocyanin patterns. However, the anthocyanin profiles changed with the ageing of the wines.
Arozarena, I., Casp, A., Marín, R. & Navarro, M. (2000): Multivariate differentiation of Spanish red wines according to region and variety. J. Sci. Food Agric., 80, 1909–1917.
Bautista-Ortín, A.B., Romero-Cascales, I., Fernández-Fernández, J.I., López-Roca, J.M. & Gómez-Plaza, E. (2007): Influence of the yeast strain on Monastrell wine colour. Innov. Food Sci. Emerg., 8, 322–328.
Casavecchia, C., Magnisi, R., La Pera, L., Maisano, R. & Dugo, G. (2007): Classification of Sicilian red wines from autochthonous and allochthonous cultivars according to anthocyanin pattern. Am. J. Enol. Viticult., 58, 286–290.
Cortell, J.M., Halbleib, M., Gallagher, A.V., Righetti, T.L. & Kennedy, J.A. (2007): Influence of vine vigor on grape (Vitis vinifera L. Cv. Pinot Noir) anthocyanins. Anthocyanins and pigmented polymers in wine, J. Agr. Food Chem., 55, 6585–6595.
Dai, Z.W., Ollat, N., Gomès, E., Decroocq, S., Tandonnet, J., Bordenave, L., Pieri, P., Hilbert, G., Kappel, C., VAN Leeuwen, C., Vivin, P. & Delrot, S. (2011): Ecophysiological, genetic, and molecular causes of variation in grape berry weight and composition: A review. Am. J. Enol. Viticult., 62, 413–425.
Dimitrovska, M., Bocevska, M., Dimitrovski, D. & Murkovic, M. (2011): Anthocyanin composition of Vranec, Cabernet Sauvignon, Merlot and Pinot Noir as indicator of their varietal differences. Eur. Food Res. Technol., 232, 591–600.
Gambacorta, G., Antonacci, D., Pati, S., La Gatta, M., Faccia, M., Coletta, A. & LA NOTTE, E. (2011): Influence of winemaking technologies on phenolic composition of Italian red wines. Eur. Food Res. Technol., 233, 1057–1066.
García-Beneytez, E., Revilla, E. & Cabello, F. (2002): Anthocyanin pattern of several red cultivars and wines made from them. Eur. Food Res. Technol., 215, 32–37.
Gómez-Míguez, M., González-Miret, L.M. & Heredia, F.J. (2007): Evolution of colour and anthocyanin composition of Syrah wines elaborated with pre-fermentative cold maceration. J. Food Eng., 79, 271–278.
Gómez-Plaza, E., Gil-Muñoz, R., LÓpez-Roca, J.M., Martínez-Cutillas, A. & Fernández-Fernández, J.I. (2002): Maintenance of colour composition of a red wine during storage. Influence of prefermentative practices, maceration time and storage. LWT – Food Sci. Technol., 35, 46–53.
GONZÁLez-Neves, G., Gil, G. & Ferrer, M. (2002): Effect of different vineyard treatments on the phenolic contents in Tannat (Vitis vinifera L.) grapes and their respective wines. Food Sci. Technol. Int., 8, 315–321.
He, F., Liang, N., Pan, Q., Wang, J., Reeves, M. & Duan, C. (2012): Anthocyanins and their variation in red wines II. Anthocyanin derived pigments and their colour evolution. Molecules, 17, 1483–1519.
Jackson, S.R. (2000): Wine science: Principles, practice, perception. Academic Press, New York, USA, pp. 242–250.
Kelebek, H., Canbas, A., Cabaroglu, T. & Selli, S. (2007): Improvement of anthocyanin content in the cv. Öküzgözü wines by using pectolytic enzymes. Food Chem., 105, 334–339.
Mazza, G., Fukumoto, L., Delaquis, P., Girard, B. & Ewert, B. (1999): Anthocyanins, phenolics and color of Cabernet Franc, Merlot and Pinot Noir wines from British Columbia. J. Agr. Food Chem., 47, 4009–4017.
Moreno-Aribas, M.V., Gómez-Cordovés, C. & Martín-álvarez, P.J. (2008): Evolution of red wine anthocyanins during malolactic fermentation, postfermentative treatments and aging with lees. Food Chem., 109, 149–158.
Puértolas, E., Álvarez, I. & Raso, J. (2011): Changes in phenolic compounds of Aragón red wines during alcoholic fermentation. Food Sci. Technol. Int., 17, 77–86.
Revilla, E., García-Beneytez, E., Cabello, F., Martín-Ortega, G. & Ryan, J.M. (2001): Value of high performance liquid chromatographic analysis of anthocyanins in the differentiation of red grape cultivars and red wines made from them. J. Chromatogr. A., 915, 53–60.
Revilla, E., López, J.F. & Ryan, J.M. (2005): Anthocyanin pattern of Tempranillo wines during ageing in oak barrels and storage in stainless-steel tanks. Eur. Food Res. Technol., 220, 592–596.
Romero-Cascales, I., Fernández-Fernández, J.I., López-Roca, J.M. & Gómez-Plaza, E. (2005): The maceration process during winemaking extraction of anthocyanins from grape skins into wine. Eur. Food Res. Technol., 221, 163–167.