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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.
J Agric Food Chem. 2003 Oct 08; 51(21):6261-7.JA

Abstract

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 approximately 5%). The major contributor is the polymeric fraction (color contribution approximately 70-90%).

Authors+Show Affiliations

Institute of Food Chemistry, Technical University of Braunschweig, Schleinitzstrasse 20, 38106 Braunschweig, Germany.No affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

14518953

Citation

Schwarz, Michael, et al. "Vitisin a Content in Chilean Wines From Vitis Vinifera Cv. Cabernet Sauvignon and Contribution to the Color of Aged Red Wines." Journal of Agricultural and Food Chemistry, vol. 51, no. 21, 2003, pp. 6261-7.
Schwarz M, Quast P, von Baer D, et al. Vitisin A content in Chilean wines from Vitis vinifera Cv. Cabernet Sauvignon and contribution to the color of aged red wines. J Agric Food Chem. 2003;51(21):6261-7.
Schwarz, M., Quast, P., von Baer, D., & Winterhalter, P. (2003). Vitisin A content in Chilean wines from Vitis vinifera Cv. Cabernet Sauvignon and contribution to the color of aged red wines. Journal of Agricultural and Food Chemistry, 51(21), 6261-7.
Schwarz M, et al. Vitisin a Content in Chilean Wines From Vitis Vinifera Cv. Cabernet Sauvignon and Contribution to the Color of Aged Red Wines. J Agric Food Chem. 2003 Oct 8;51(21):6261-7. PubMed PMID: 14518953.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Vitisin A content in Chilean wines from Vitis vinifera Cv. Cabernet Sauvignon and contribution to the color of aged red wines. AU - Schwarz,Michael, AU - Quast,Peter, AU - von Baer,Dietrich, AU - Winterhalter,Peter, PY - 2003/10/2/pubmed PY - 2003/11/7/medline PY - 2003/10/2/entrez SP - 6261 EP - 7 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 51 IS - 21 N2 - 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 approximately 5%). The major contributor is the polymeric fraction (color contribution approximately 70-90%). SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/14518953/Vitisin_A_content_in_Chilean_wines_from_Vitis_vinifera_Cv__Cabernet_Sauvignon_and_contribution_to_the_color_of_aged_red_wines_ L2 - https://doi.org/10.1021/jf0346612 DB - PRIME DP - Unbound Medicine ER -