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Acta Alimentaria
Authors: E. Tománková, J. Balík, I. Soural, P. Bednář, and B. Papoušková

This study presents findings from comparing the properties of anthocyanin pigments: i. malvidin-3-glucoside (Mal-3-G), the most significant anthocyanin present in young red wine; ii. Vitisin A (5-carboxypyranomalvidin-3-glucoside), a major product from a reaction induced in red wine between Mal-3-G and pyruvic acid during its ageing. These pigments were determined and compared to the absorption spectrum in 200–770 nm at various pH values, such results including the ability of cation Al3+ to change the values of absorbance. Changes in the colour parameters L* a* b* were determined in the CIELAB colour space of Mal-3-G and Vitisin A in relation to pH and the addition of AlCl3. Both coloured compounds were investigated for their resistance to discoloration by sulphur dioxide. Total antioxidant activity was evaluated by two methods (FRAP, DPPH), and the values were compared to other phenols.

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