Anthocyanin transformation in Cabernet Sauvignon wine during aging.
Anthocyanins in Cabernet Sauvignon grapes and wines were elucidated by HPLC-MS/MS. Major anthocyanins in Cabernet Sauvignon grape extract are malvidin 3-O-glucoside and malvidin 3-O-acetylglucoside. In matured wine, anthocyanins are transformed to anthocyanin-vinyl derivatives, ethyl bridged anthocyanin-flavanol adducts, and anthocyanin-flavanol adducts. The major anthocyanin pigments are malvidin 3-O-glucoside-pyruvate, malvidin 3-O-acetylglucoside-pyruvate, malvidin 3-O-coumaroylglucoside-pyruvate, malvidin 3-O-glucoside-4-vinylphenol, malvidin 3-O-acetylglucoside-4-vinylphenol, and malvidin 3-O-coumaroylglucoside-4-vinylphenol. The presence of syringetin 3-O-glucoside and syringetin 3-O-acetylglucoside has been established for the first time in grape and wine.
Wang
Haibo
H
Research and Development, Canandaigua Wine Company, 12667 Road 24, Madera, California 93639, USA. haibo.wang@cwine.com
Race
Edward J
EJ
Shrikhande
Anil J
AJ
D000872:Anthocyanins / Q000737:chemistry*; D002851:Chromatography, High Pressure Liquid; D044948:Flavonols / Q000737:chemistry; D005638:Fruit / Q000737:chemistry; D013058:Mass Spectrometry; D013997:Time Factors; D014753:Vinyl Compounds / Q000737:chemistry; D027843:Vitis / Q000737:chemistry; D014920:Wine / Q000032:analysis*
D000872:Anthocyanins; D044948:Flavonols; D014753:Vinyl Compounds