Anthocyanin composition of Vranec, Cabernet Sauvignon, Merlot and Pinot Noir grapes as indicator of their varietal differentiation

Evolution of anthocyanins during vinification of Merlot and Pinot Noir grapes to wines

“…Several berries were picked from each collected grape bunch, making a pooled sample of 150-200 g. After manually peeling the skins of the grape berries, the anthocyanins were extracted using aqueous solution of methanol (60%, v/v) acidifi ed with HCl (DIMITROVSKA et al, 2011). The obtained extracts were fi ltered through 0.45 μm syringe fi lter and injected into the chromatography system.…”

“…Merlot and Pinot Noir are grape varieties characterised by a distinctive anthocyanin profi le and total content of anthocyanins (DIMITROVSKA et al, 2011). Pinot Noir is characterised by a lower anthocyanin content compared to other common red grape cultivars (JACKSON, 2000), which was confi rmed by our investigation, as well ( Table 1 The reported data are means ± standard deviation (n=3) b : Abbreviations: De-3-gl: delphinidin-3-glucoside; Cy-3-gl: cyanidin-3-glucoside; Pt-3-gl: petunidine-3-glucoside; Pn-3-gl: peonidin-3-glucoside; Mv-3-gl: malvidin-3-glucoside; De-ac: delphinidin-(6-acetyl)-3-glucoside; Cy-ac: cyanidin-(6-acetyl)-3-glucoside; Pt-ac: petunidin-(6-acetyl)-3-glucoside; Pn-ac: peonidin-(6-acetyl)-3-glucoside; Mv-ac: malvidin-(6-acetyl)-3-glucoside; De-coum: delphinidin-(6-coumaroyl)-3-glucoside; Pt-coum: petunidin-(6-coumaroyl)-3-glucoside; Pn-coum: peonidin-(6-coumaroyl)-3-glucoside; Mv-coum -malvidin-(6-coumaroyl)-3-glucoside c : n.d. -not detected A distinct trend of evolution of individual anthocyanins was found during maceration of Merlot grape (fermentation M-1) and Pinot Noir grape (fermentation PN-1), which is shown in Table 2.…”

Agronomical and Chemical Effects of the Timing of Cluster Thinning on Pinot Noir (Clone 115) Grapes and Wines

“…Viticulturally, Pinot noir grapevines produce compact clusters of thin-skinned berries, which increase susceptibility to fungal pathogens relative to other V. vinifera cultivars. Pinot noir grapes (and their wines) are also inherently low in phenols [1,2]. Phenols are biomolecules originally present in the grapes (and subsequently extracted into wine).…”

“…Because of the relatively lower phenolic content of Pinot noir, wines produced from it are lighter in color and astringency than wines made from other cultivars [15]. Pinot noir is also notable for lacking acylated anthocyanins [2], which are abundant in other cultivars such as Cabernet Sauvignon or Syrah and may in turn provide more stable color [16,17]. As color is one of the main drivers of perceived wine quality [18], viticultural practices such as cluster thinning are often applied to Pinot noir grapes in an attempt to lower yields and influence fruit polyphenol composition by lowering vine crop load [19][20][21][22][23][24][25].…”

Effect of Combining Pulsed Electric Fields with Maceration Time on Merlot Grapes in Protecting Caco-2 Cells from Oxidative Stress

“…Immediately after processing the Merlot mash at BPEF High^, an instantaneous release of malvidin-3-O-glucoside, malvidin-3-O-(6-acetyl)-glucoside, malvidin-3-O-(6-p-coumaroyl)-glucoside and cyanidin-3-O-glucoside was observed. These four anthocyanins are considered the dominant anthocyanins in Merlot grapes and generally represent more than 50 % of the total anthocyanin content (Dimitrovska et al 2011;Romero-Cascales et al 2005) and could explain the better leaching efficiency of these anthocyanins (LE index ranged between 0.30 and 1.30 %) compared to other anthocyanins present in the grape skins. The Merlot mash processed at BPEF Low^released only malvidin-3-O-glucoside (LE index 0.06 %), while no other major anthocyanins were detected in the juice of untreated mash, prior to maceration.…”