Identification of anthocyanin derivatives in grape skin extracts and red wines by liquid chromatography with diode array and mass spectrometric detection

Revilla, I.; Pérez‐Magariño, Silvia; González-SanJosé, María L.; Beltrán, Sagrario

doi:10.1016/s0021-9673(99)00256-3

Cited by 158 publications

(79 citation statements)

References 11 publications

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“…The anthocyanin contents of the wines were determined by HPLC-DAD, according to Revilla et al (1999). After filtration through Sartorius filters (Sartorius, USA) (0.45 μm diameter) the samples were injected directly into a a chromatographic system equipped with two pumps Waters 510 and 515, a Rheodyne 7725i injector (20 μm loop) and a photodiode detector Waters 2996 (Waters Corp., USA).…”

Section: Grapesmentioning

confidence: 99%

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Effect of cold pre-fermentative maceration on the color and composition of young red wines cv. Tannat

et al. 2014

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Cold Pre-fermentative Maceration (CPM) is an interesting winemaking technique to enhance the extraction of pigments, aroma and flavour compounds from grape skins to wine. This work aimed to evaluate the effect of Cold Prefermentative Maceration (CPM) on the composition of Tannat red wines produced in Uruguay in several vintages. For this purpose, wines elaborated by CPM were compared with control wines produced by Traditional Maceration (TM) in 4 years. Control wines (TM) were made with classical fermentation on skins. The CPM was carried out with additions of dry ice for 5 days to keep the must at 10ºC. Wines were analysed at devatting. The impact of CPM on composition and color of wines was different in each year. Color intensity was significantly higher in CPM than control wines in 2007 and 2009 whereas the anthocyanins levels were higher in control wines every year. However, CPM wines had the highest polyphenols contents in

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Section: Grapesmentioning

confidence: 99%

“…The solvent A was an aqueous solution (10 %) of formic acid, and solvent B was an aqueous solution of methanol (45 %) and formic acid (10 %). The gradient established was: from 35 to 95 % B for 20 min, from 95 to 100 % B for 5 min, isocratic 100 % B for 5 min (Revilla et al 1999). Two replications of the analyses were performed in all the cases.…”

Section: Grapesmentioning

confidence: 99%

Effect of cold pre-fermentative maceration on the color and composition of young red wines cv. Tannat

et al. 2014

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“…Nowadays, the separation technique which is commonly applied is liquid chromatography using mainly C18 reversed-phase columns. This technique combined with UV-Vis (PDA (Photodiode array)) and/or mass spectrometry detectors has been used for the determination of anthocyanin content in various matrices [12][13][14][15][16][17][18][19][20][21][22][23][24][25][26][27][28].…”

Section: Introductionmentioning

confidence: 99%

A Sensitive LC-MS Method for Anthocyanins and Comparison of Byproducts and Equivalent Wine Content

et al. 2016

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Abstract:Anthocyanins are a group of phenolic compounds with great importance, not only because they play a crucial role in a wine's quality, but also due to the fact that they can have beneficial effects on human health. In this work, a method was developed for the detection and identification of these compounds in solid wastes of the wine-making industry (red grape skins and pomace), using liquid-liquid extraction (LLE) prior to the liquid chromatography-mass spectrometry technique (LC-MS). The complete process was investigated and optimized, starting from the extraction conditions (extraction solution selection, dried matter-to-solvent volume ratio, water bath extraction duration, and necessary consecutive extraction rounds) and continuing to the mobile phase selection. The extraction solution chosen was a methanol/phosphoric acid solution (95/5, v/v), while three rounds of consecutive extraction were necessary in order to extract the maximum amount of anthocyanins from the byproducts. During the LC-MS analysis, acetonitrile was selected as the organic solvent since, compared with methanol, not only did it exhibit increased elution strength, but it also produced significantly narrower peaks. To enable accurate identification of the analytes and optimization of the developed method, kuromanin chloride and myrtillin chloride were used as standards. Furthermore, the wine variety (Syrah) from which the specific byproducts were produced was analyzed for its anthocyanin content, leading to interesting conclusions about which anthocyanins are transferred from grapes to wine during the vinification procedure, and to what extent. The results of this study showed that the total concentration of anthocyanins estimated in wine byproducts exceeded almost 12 times the equivalent concentration in Syrah wine, while the four categories of detected anthocyanins, simple glucosides, acetyl glucosides, cinnamoyl glucosides, and pyroanthocyanins, were present in different ratios among the two samples, ranging from 18.20 to 1, to 5.83 to 1. These results not only confirmed the potential value of these byproducts, but also indicated the complexity of the anthocyanins' transfer mechanism between a wine and its byproducts.

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“…La composición en pigmentos monoméricos (antocianos y derivados de antocianos) fue analizada por HPLC-DAD, de acuerdo con Revilla et al, 1999 [16]. Se utilizó un sistema cromatográfico compuesto por un inyector Rheodyne 7725i, con un loop de 20 µm, un detector de arreglo de diodos Waters 2296 y dos bombas Waters, 510 y 515 (Waters Corp., USA).…”

Section: Web Of Conferencesunclassified

Efecto de la microoxigenación en contacto con duelas de madera sobre el color de vinos tintos

González-Neves

Gil²,

Favre

et al. 2014

37th World Congress of Vine and Wine and 12th General Assembly of the OIV

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Resumen. En este trabajo se evaluó el efecto de la microoxigenación en contacto con duelas de madera de roble en vinos tintos de las variedades Tannat, Merlot y Cabernet Sauvignon. El ensayo se realizó durante 4 meses en una bodega comercial. La intensidad colorante de los vinos Cabernet Sauvignon y Merlot en contacto con madera y microoxigenados tuvo incrementos significativos. Estos vinos fueron más oscuros, más rojos y menos amarillos que los testigos. Las relaciones entre los contenidos antociánicos y losíndices de polimerización evidencian la formación de pigmentos más estables con la microoxigenación en los vinos Merlot, aunque estas relaciones no se verificaron en los vinos Cabernet Sauvignon y Tannat. Los vinos tratados fueron preferidos desde el punto de vista sensorial. En conclusión, el empleo de la microoxigenación en contacto con madera tuvo un efecto significativo de mejora del color y otras propiedades sensoriales de los vinos Merlot y Cabernet Sauvignon, pero no tuvo este impacto en los vinos de la variedad Tannat. En este caso, la duración del tratamiento parece haber sido insuficiente. IntroducciónLas características sensoriales de los vinos se modifican a medida que envejecen, experimentando cambios que dependen de la composición de los mismos y de las condiciones de conservación y guarda.La crianza es un proceso enfocado en la mejora de los aromas y sensaciones gustativas del vino, procurando una estabilización del color y una disminución de la astringencia [1].La guarda de los vinos tintos para la crianza se realiza de manera tradicional en barricas de roble, donde se favorecen las reacciones de polimerización y combinación de los polifenoles que permiten que el vino gane complejidad y estabilidad [2].En las barricas se produce un aporte controlado de oxígeno al vino, que promueve las reacciones de condensación y polimerización de los polifenoles [3]. A su vez, el contacto del vino con la madera determina cambios importantes en su perfil sensorial, ya que se produce la solubilización de muchos compuestos que van a incidir de manera importante en su color, aroma, sabor y astringencia [4].El proceso de crianza tradicional en barricas es costoso y el tiempo de vidaútil de las mismas es corto, por lo que se han buscado técnicas alternativas menos constosas y sencillas que permitan lograr efectos similares.La microoxigenación es la principal alternativa propuesta y consiste en suministrar oxígeno al vino de manera controlada, imitando el proceso que ocurre en barrica [2,5,6].A su vez, la cesión de los componentes de la madera puede lograrse con el contacto directo del vino con duelas, trozos o virutas de roble [4,6]. a

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Identification of anthocyanin derivatives in grape skin extracts and red wines by liquid chromatography with diode array and mass spectrometric detection

Cited by 158 publications

References 11 publications

Effect of cold pre-fermentative maceration on the color and composition of young red wines cv. Tannat

Effect of cold pre-fermentative maceration on the color and composition of young red wines cv. Tannat

A Sensitive LC-MS Method for Anthocyanins and Comparison of Byproducts and Equivalent Wine Content

Efecto de la microoxigenación en contacto con duelas de madera sobre el color de vinos tintos

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