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Vitisin A content in chilean wines from Vitis vinifera cv. cabernet sauvignon and contribution to the color of aged red wines
SCHWARZ Michael ; QUAST Peter ; VON BAER Dietrich ; ...
Vitisin A was prepared from malvidin 3-glucoside and pyruvic acid in model wine medium, isolated by countercurrent chromatography, and purified by preparative high-performance liquid chromatography (HPLC). The synthesized compound was used as a reference standard to quantify vitisin A in Chilean wines from Vitis vinifera cv. Cabernet Sauvignon, including a vertical row of wines from the same vineyard over 16 years. Maximum vitisin A content was reached within the first year of storage. Importantly, up to half of the initial amount of vitisin A in young wines was still present in 15 year old wines. Although vitisin A was found to be much more stable as compared to other monomeric C-4 underivatized anthocyanins, it also slowly degrades after reaching its peak concentration. The color activity concept was applied to vitisin A, malvidin 3-glucoside, malvidin 3-(6-acetylglucoside), and polymeric pigments isolated by countercurrent chromatography in order to estimate their contribution toward the overall color expression of wines. It was found that vitisin A is only a minor contributor to the visually perceived color of aged red wines (color contribution ∼ 5%). The major contributor is the polymeric fraction (color contribution ∼ 70-90%).
American Chemical Society
PMID : 14518953 ISSN : 0021-8561 CODEN : JAFCAU
Journal of agricultural and food chemistry (Print) A. 2003, vol. 51, n° 21, pp. 6261-6267 [7 pages] [bibl. : 27 ref.]
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