Détail de la notice
Titre du Document
Vitisin A content in chilean wines from Vitis vinifera cv. cabernet sauvignon and contribution to the color of aged red wines
Auteur(s)
SCHWARZ Michael ; QUAST Peter ; VON BAER Dietrich ; ...
Résumé
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%).
Editeur
American Chemical Society
Identifiant
PMID : 14518953 ISSN : 0021-8561 CODEN : JAFCAU
Source
Journal of agricultural and food chemistry (Print) A. 2003, vol. 51, n° 21, pp. 6261-6267 [7 pages] [bibl. : 27 ref.]
Langue
Anglais
Pour les membres de la communauté du CNRS, ce document est autorisé à la reproduction à titre gratuit.
Pour les membres des communautés hors CNRS, la reproduction de ce document à titre onéreux sera fournie sous réserve d’autorisation du Centre Français d’exploitation du droit de Copie.

Pour bénéficier de nos services (strictement destinés aux membres de la communauté CNRS (Centre National de la Recherche Scientifique), de l'ESR français (Enseignement Supérieur et Recherche), et du secteur public français & étranger) :