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Occurrence of pyranoanthocyanins in sparkling wines manufactured with red grape varieties.
J Agric Food Chem. 2004 Mar 10; 52(5):1300-6.JA

Abstract

The anthocyanin pigments in rosé (Vitis vinifera cv. Garnacha) and blanc de noir (V. vinifera cv. Monastrell) base and sparkling wines were studied by LC-DAD/ESI-MS. Anthocyanins of grape origin and pyranoanthocyanins resulting from C-4/C-5 cycloaddition of the former ones with pyruvic acid, acetaldehyde, 4-vinylphenol, 4-vinylguaiacol, and 4-vinylcatechol were identified in the different wines. Rosé wines presented a higher total pigment content than blanc de noir wines. Pyranoanthocyanins represented 68.9-76.0% of total pigment content in rosé wines and 49.4-60.7% in blanc de noir wines. Malvidin 3-glucoside-pyruvate was the most abundant pigment in both rosé and blanc de noir base wines. Important qualitative and quantitative changes were observed in terms of the anthocyanin and pyranoanthocyanin pigments after the second (bottle) fermentation and 9 months of aging on yeast lees, but not after a further time (3-9 additional months) of aging on lees. Evaluation of the wine color characteristics was consistent with a greater color stability for the rosé sparkling wines that could be associated with the high content, structural diversity, and spectroscopic features of the pyranoanthocyanins present in these wines.

Authors+Show Affiliations

Pozo-Bayón MA
Instituto de Fermentaciones Industriales, CSIC, Juan de la Cierva 3, 28006 Madrid, Spain.
Monagas M
No affiliation info available
Polo MC
No affiliation info available
Gómez-Cordovés C
No affiliation info available

MeSH

AnthocyaninsChromatography, LiquidFruitGlucosidesSpectrometry, Mass, Electrospray IonizationVitisWine

Pub Type(s)

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

Language

eng

PubMed ID

14995137

Citation

Pozo-Bayón, M Angeles, et al. "Occurrence of Pyranoanthocyanins in Sparkling Wines Manufactured With Red Grape Varieties." Journal of Agricultural and Food Chemistry, vol. 52, no. 5, 2004, pp. 1300-6.
Pozo-Bayón MA, Monagas M, Polo MC, et al. Occurrence of pyranoanthocyanins in sparkling wines manufactured with red grape varieties. J Agric Food Chem. 2004;52(5):1300-6.
Pozo-Bayón, M. A., Monagas, M., Polo, M. C., & Gómez-Cordovés, C. (2004). Occurrence of pyranoanthocyanins in sparkling wines manufactured with red grape varieties. Journal of Agricultural and Food Chemistry, 52(5), 1300-6.
Pozo-Bayón MA, et al. Occurrence of Pyranoanthocyanins in Sparkling Wines Manufactured With Red Grape Varieties. J Agric Food Chem. 2004 Mar 10;52(5):1300-6. PubMed PMID: 14995137.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Occurrence of pyranoanthocyanins in sparkling wines manufactured with red grape varieties. AU - Pozo-Bayón,M Angeles, AU - Monagas,María, AU - Polo,M Carmen, AU - Gómez-Cordovés,Carmen, PY - 2004/3/5/pubmed PY - 2004/5/5/medline PY - 2004/3/5/entrez SP - 1300 EP - 6 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 52 IS - 5 N2 - The anthocyanin pigments in rosé (Vitis vinifera cv. Garnacha) and blanc de noir (V. vinifera cv. Monastrell) base and sparkling wines were studied by LC-DAD/ESI-MS. Anthocyanins of grape origin and pyranoanthocyanins resulting from C-4/C-5 cycloaddition of the former ones with pyruvic acid, acetaldehyde, 4-vinylphenol, 4-vinylguaiacol, and 4-vinylcatechol were identified in the different wines. Rosé wines presented a higher total pigment content than blanc de noir wines. Pyranoanthocyanins represented 68.9-76.0% of total pigment content in rosé wines and 49.4-60.7% in blanc de noir wines. Malvidin 3-glucoside-pyruvate was the most abundant pigment in both rosé and blanc de noir base wines. Important qualitative and quantitative changes were observed in terms of the anthocyanin and pyranoanthocyanin pigments after the second (bottle) fermentation and 9 months of aging on yeast lees, but not after a further time (3-9 additional months) of aging on lees. Evaluation of the wine color characteristics was consistent with a greater color stability for the rosé sparkling wines that could be associated with the high content, structural diversity, and spectroscopic features of the pyranoanthocyanins present in these wines. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/14995137/Occurrence_of_pyranoanthocyanins_in_sparkling_wines_manufactured_with_red_grape_varieties_ DB - PRIME DP - Unbound Medicine ER -