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Anthocyanin composition and extractability in berry skin and wine of Vitis vinifera L. cv. Aglianico.
J Sci Food Agric. 2011 Dec; 91(15):2749-55.JS

Abstract

BACKGROUND

The present article reports the anthocyanin content in the berry skin and wine of the Italian red grape cultivar Aglianico (clone VCR11 grafted onto 1103 Paulsen), one of the most ancient vines and famous for its deep-red colour. Anthocyanins were extracted from frozen berry skin in an acidified methanol solution. The extraction mixtures, monitored for 120 h, were analysed by high-performance liquid chromatography.

RESULTS

The extraction from berry skin of delphinidin, petunidin and malvidin appeared to be a time-independent process, whereas the concentration of peonidin increased linearly with time. Peonidin-O-acetyl-glucoside was transferred from skin more slowly than petunidin-O-acetyl-glucoside and malvidin-O-acetyl-glucoside. The anthocyanin composition of the resulting wine showed that the total anthocyanin content was about one-tenth of the corresponding berry skin content. The ratio acetyl/coumaroyl anthocyanins in the wine was sharply higher than the value in berry skin (0.85 and 0.10, respectively), indicating an enrichment of acetyl derivatives in the wine.

CONCLUSION

Levels of single anthocyanins in wine were not always correlated with those detected in grapes, as they were affected by winemaking. The high values of some anthocyanins in Aglianico wine could ameliorate its quality, increasing the chromatic properties, aging stability and product acceptance.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Manfra M
Dipartimento di Chimica, Università degli Studi della Basilicata, I-85100 Potenza, Italy. michele.manfra@unibas.it
De Nisco M
No affiliation info available
Bolognese A
No affiliation info available
Nuzzo V
No affiliation info available
Sofo A
No affiliation info available
Scopa A
No affiliation info available
Santi L
No affiliation info available
Tenore GC
No affiliation info available
Novellino E
No affiliation info available

MeSH

AcetylationAnthocyaninsFruitItalySpecies SpecificityVitisWine

Pub Type(s)

Journal Article

Language

eng

PubMed ID

21800322

Citation

Manfra, Michele, et al. "Anthocyanin Composition and Extractability in Berry Skin and Wine of Vitis Vinifera L. Cv. Aglianico." Journal of the Science of Food and Agriculture, vol. 91, no. 15, 2011, pp. 2749-55.
Manfra M, De Nisco M, Bolognese A, et al. Anthocyanin composition and extractability in berry skin and wine of Vitis vinifera L. cv. Aglianico. J Sci Food Agric. 2011;91(15):2749-55.
Manfra, M., De Nisco, M., Bolognese, A., Nuzzo, V., Sofo, A., Scopa, A., Santi, L., Tenore, G. C., & Novellino, E. (2011). Anthocyanin composition and extractability in berry skin and wine of Vitis vinifera L. cv. Aglianico. Journal of the Science of Food and Agriculture, 91(15), 2749-55. https://doi.org/10.1002/jsfa.4517
Manfra M, et al. Anthocyanin Composition and Extractability in Berry Skin and Wine of Vitis Vinifera L. Cv. Aglianico. J Sci Food Agric. 2011;91(15):2749-55. PubMed PMID: 21800322.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Anthocyanin composition and extractability in berry skin and wine of Vitis vinifera L. cv. Aglianico. AU - Manfra,Michele, AU - De Nisco,Mauro, AU - Bolognese,Adele, AU - Nuzzo,Vitale, AU - Sofo,Adriano, AU - Scopa,Antonio, AU - Santi,Luca, AU - Tenore,Gian Carlo, AU - Novellino,Ettore, Y1 - 2011/07/28/ PY - 2010/11/11/received PY - 2011/02/01/accepted PY - 2011/7/30/entrez PY - 2011/7/30/pubmed PY - 2012/5/18/medline SP - 2749 EP - 55 JF - Journal of the science of food and agriculture JO - J Sci Food Agric VL - 91 IS - 15 N2 - BACKGROUND: The present article reports the anthocyanin content in the berry skin and wine of the Italian red grape cultivar Aglianico (clone VCR11 grafted onto 1103 Paulsen), one of the most ancient vines and famous for its deep-red colour. Anthocyanins were extracted from frozen berry skin in an acidified methanol solution. The extraction mixtures, monitored for 120 h, were analysed by high-performance liquid chromatography. RESULTS: The extraction from berry skin of delphinidin, petunidin and malvidin appeared to be a time-independent process, whereas the concentration of peonidin increased linearly with time. Peonidin-O-acetyl-glucoside was transferred from skin more slowly than petunidin-O-acetyl-glucoside and malvidin-O-acetyl-glucoside. The anthocyanin composition of the resulting wine showed that the total anthocyanin content was about one-tenth of the corresponding berry skin content. The ratio acetyl/coumaroyl anthocyanins in the wine was sharply higher than the value in berry skin (0.85 and 0.10, respectively), indicating an enrichment of acetyl derivatives in the wine. CONCLUSION: Levels of single anthocyanins in wine were not always correlated with those detected in grapes, as they were affected by winemaking. The high values of some anthocyanins in Aglianico wine could ameliorate its quality, increasing the chromatic properties, aging stability and product acceptance. SN - 1097-0010 UR - https://www.unboundmedicine.com/medline/citation/21800322/Anthocyanin_composition_and_extractability_in_berry_skin_and_wine_of_Vitis_vinifera_L__cv__Aglianico_ L2 - https://doi.org/10.1002/jsfa.4517 DB - PRIME DP - Unbound Medicine ER -