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Variations in the profile and content of anthocyanins in wines made from cabernet sauvignon and hybrid grapes.
J Agric Food Chem 2002; 50(14):4096-102JA

Abstract

To detect adulteration of wine, it has been proposed that the ratio of acetylated to p-coumaroylated conjugates of nine characteristic anthocyanins can be used to determine whether a wine is derived from Cabernet Sauvignon or hybrid grapes. If the ratio is >3, then a wine is classified as being derived from Cabernet Sauvignon grapes. This test has significant commercial implications as it is being used to decide whether Cabernet Sauvignon-labeled wines are genuine and can be imported into Germany. To assess whether this is a valid approach, 24 wines were analyzed, 4 of which were made from hybrids and 20 from Cabernet Sauvignon, with vintages ranging from 1993 to 2000. Only 13 of the Cabernet Sauvignon wines contained all nine of the "characteristic" anthocyanins, and the ratio of acetylated to p-coumaroylated derivatives varied from 1.2 to 6.5. It is evident that the use of the anthocyanin ratio method is flawed and that examination of the whole anthocyanin profile and/or investigation of the proportion of monoglucoside and acetylated anthocyanins is a better approach to distinguish between hybrid and Cabernet Sauvignon wines.

Authors+Show Affiliations

Plant Products and Human Nutrition Group, Graham Kerr Building, Division of Biochemistry and Molecular Biology, IBLS, University of Glasgow, Glasgow G12 8QQ, United Kingdom.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

12083890

Citation

Burns, Jennifer, et al. "Variations in the Profile and Content of Anthocyanins in Wines Made From Cabernet Sauvignon and Hybrid Grapes." Journal of Agricultural and Food Chemistry, vol. 50, no. 14, 2002, pp. 4096-102.
Burns J, Mullen W, Landrault N, et al. Variations in the profile and content of anthocyanins in wines made from cabernet sauvignon and hybrid grapes. J Agric Food Chem. 2002;50(14):4096-102.
Burns, J., Mullen, W., Landrault, N., Teissedre, P. L., Lean, M. E., & Crozier, A. (2002). Variations in the profile and content of anthocyanins in wines made from cabernet sauvignon and hybrid grapes. Journal of Agricultural and Food Chemistry, 50(14), pp. 4096-102.
Burns J, et al. Variations in the Profile and Content of Anthocyanins in Wines Made From Cabernet Sauvignon and Hybrid Grapes. J Agric Food Chem. 2002 Jul 3;50(14):4096-102. PubMed PMID: 12083890.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Variations in the profile and content of anthocyanins in wines made from cabernet sauvignon and hybrid grapes. AU - Burns,Jennifer, AU - Mullen,William, AU - Landrault,Nicholas, AU - Teissedre,Pierre-Louis, AU - Lean,Michael E J, AU - Crozier,Alan, PY - 2002/6/27/pubmed PY - 2002/8/20/medline PY - 2002/6/27/entrez SP - 4096 EP - 102 JF - Journal of agricultural and food chemistry JO - J. Agric. Food Chem. VL - 50 IS - 14 N2 - To detect adulteration of wine, it has been proposed that the ratio of acetylated to p-coumaroylated conjugates of nine characteristic anthocyanins can be used to determine whether a wine is derived from Cabernet Sauvignon or hybrid grapes. If the ratio is >3, then a wine is classified as being derived from Cabernet Sauvignon grapes. This test has significant commercial implications as it is being used to decide whether Cabernet Sauvignon-labeled wines are genuine and can be imported into Germany. To assess whether this is a valid approach, 24 wines were analyzed, 4 of which were made from hybrids and 20 from Cabernet Sauvignon, with vintages ranging from 1993 to 2000. Only 13 of the Cabernet Sauvignon wines contained all nine of the "characteristic" anthocyanins, and the ratio of acetylated to p-coumaroylated derivatives varied from 1.2 to 6.5. It is evident that the use of the anthocyanin ratio method is flawed and that examination of the whole anthocyanin profile and/or investigation of the proportion of monoglucoside and acetylated anthocyanins is a better approach to distinguish between hybrid and Cabernet Sauvignon wines. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/12083890/Variations_in_the_profile_and_content_of_anthocyanins_in_wines_made_from_cabernet_sauvignon_and_hybrid_grapes_ L2 - https://dx.doi.org/10.1021/jf011233s DB - PRIME DP - Unbound Medicine ER -