Studying the evolution of anthocyanin-derived pigments in a typical red wine of Southern Italy to assess its resistance to aging
Studying the evolution of anthocyanin-derived pigments in a typical red wine of Southern Italy to assess its resistance to aging
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DOI：
10.1016/j.lwt.2016.03.012
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发表时间：
2016-09-01
影响因子：
6
通讯作者：
Di Luccia, Aldo
中科院分区：
文献类型：
--
作者：
Dipalmo, Tiziana;Crupi, Pasquale;Di Luccia, Aldo
在这项研究中，通过使用柱色谱纯化/分馏步骤和 HPLC-UV-ESI-MS 对新酿和 2 年 Primitivo 红葡萄酒的色素进行了研究。 Primitivo首次鉴定出锦葵素3O-乙酰基-4-乙烯基-原花青素、锦葵素3O-葡萄糖苷-二(表)-儿茶素、A型芍药苷和锦葵素3O-葡萄糖苷-(表)儿茶素等化合物；此外，这进一步证明锦葵素3O-葡萄糖苷-锦葵素3O-(对香豆酰基)-葡萄糖苷和(锦葵素3O-葡萄糖苷)(3)可以在葡萄酒陈酿中存活。总体而言，发现的花青素衍生色素由锦葵素、芍药素和矮牵牛素形成，主要参与吡喃花青素衍生物的形成，占陈酿酒中总含量的49%。陈酿葡萄酒中化合物的相对含量，例如黄烷醇-花青素加合物，使样品呈蓝色，而淡红色或紫色的乙烯桥黄烷醇-花青素加合物则增加。吡喃花青素占主导地位，其特点是与亚乙基桥黄烷醇-花青素和花青素-黄烷醇化合物相比具有更高的稳定性，并且它们的早期形成（两年内）可能是报道中普里米蒂沃颜色快速转变为橙色的原因，而且它也能够减缓葡萄酒结构的自然损失。 (C) 2016 Elsevier Ltd. 保留所有权利。
In this study, the pigments of a young and 2 years old Primitivo red wines were investigated by using a column chromatography purification/fractionation step followed by HPLC-UV-ESI-MS. Compounds such as malvidin 3O-acetyl-4-vinyl-procyanidin, malvidin 3O-glucoside-di(epi)-catechin, and A-type peonidin and malvidin 3O-glucoside-(epi)catechin were identified in Primitivo for the first time; furthermore, this is a further evidence that malvidin 3O-glucoside-malvidin 3O-(p-coumaroyl)-glucoside and (malvidin 3O-glucoside)(3) can survive to the wine aging. Overall, the found anthocyanin-derived pigments were formed by malvidin, peonidin, and petunidin, which were mainly involved in the formation of pyranonathocyanins derivatives, accounting for 49% of the total content in the aged wine. The relative amounts of compounds, such as flavanol-anthocyanin adducts, which gave blue hues to the samples decreased whilst the reddish or violet ethyledene-bridge favanol-anthocyanin adducts increased in the aged wine. The predominance of pyranoanthocyanins, characterized by known higher stability compared to ethylidene-bridge favanol-anthocyanin and anthocyanin-flavanol compounds, and.maybe their early formation (within two years) could be responsible for the reported rapid change of Primitivo color into orange hues, but also it would be able to slow down the natural loss of structure which wine is subject to. (C) 2016 Elsevier Ltd. All rights reserved.