During the industrial fermentation of Montepulciano d'Abruzzo red wine–must the changes in amount and composition of 15 anthocyanins present were monitored by HPLC using a spectral array detection. The simultaneous recording of multi–wavelengths allowed the identification of 15 anthocyanins, which presented a characteristic pattern. Among the glycosilated anthocyanins (67–72%) malvidin–3–glucoside was predominant (47–51% of the total). A considerably high level of acylated anthocyanins (30% ± 6.19) was found. During the fermentation the total content of pigment increased up to 293 mg/L after 21 days, before a substantial loss of anthocyanins occurred. Individual anthocyanins showed a similar trend during the timecourse of maceration, being the final degradation step unrelated to the acylation pattern of anthocyanins. © 1999, Taylor & Francis Group, LLC.
Anthocyanin composition of montepulciano d'abruzzo must during industrial fermentation process
Versari A.
Membro del Collaboration Group
;Galassi S.Membro del Collaboration Group
1999
Abstract
During the industrial fermentation of Montepulciano d'Abruzzo red wine–must the changes in amount and composition of 15 anthocyanins present were monitored by HPLC using a spectral array detection. The simultaneous recording of multi–wavelengths allowed the identification of 15 anthocyanins, which presented a characteristic pattern. Among the glycosilated anthocyanins (67–72%) malvidin–3–glucoside was predominant (47–51% of the total). A considerably high level of acylated anthocyanins (30% ± 6.19) was found. During the fermentation the total content of pigment increased up to 293 mg/L after 21 days, before a substantial loss of anthocyanins occurred. Individual anthocyanins showed a similar trend during the timecourse of maceration, being the final degradation step unrelated to the acylation pattern of anthocyanins. © 1999, Taylor & Francis Group, LLC.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
