title: Influence of vine vigor on grape (Vitis vinifera L. Cv. Pinot Noir) anthocyanins. 2. Anthocyanins and pigmented polymers in wine.
abstract: The relationships between grapevine (Vitis vinifera) vigor variation and resulting wine anthocyanin concentration and composition and pigmented polymer formation were investigated. The study was conducted in a commercial vineyard consisting of the same clone, rootstock, age, and vineyard management practices. Vine vigor parameters were used to designate vigor zones within two vineyard sites (A and B) to produce research wines (2003 and 2004) and conduct a model extraction experiment (2004 only) to investigate the vine-fruit-wine continuum. Wines and model extracts were analyzed by HPLC and UV-vis spectrophotometry. For the model extractions, there were no differences between sites for pomace weight, whereas juice volume was higher for site A. This was not related to a larger berry size. Site A had a higher anthocyanin concentration (milligrams per liter) in the model extracts than site B specifically for the medium- and low-vigor zones. For anthocyanin composition in the model extraction, site B had a greater proportion of malvidin-3-O-glucoside and less of the remaining anthocyanin glucosides (delphinidin, cyanidin, petunidin, and peonidin) compared to site A. In the wines, there was a vintage effect, with the 2003 wines having a higher anthocyanin concentration (milligrams per liter) than the 2004 wines. This appears to have been primarily due to a greater accumulation of anthocyanins in the fruit. In general, the medium-vigor zone wines had higher anthocyanin concentrations than either the high- or low-vigor zone wines. There was also vintage variation related to anthocyanin composition, with the 2003 wines having a higher proportion of delphinidin and petunidin glucosides and lower malvidin-3-O-glucoside compared to 2004. In both years, there were higher proportions of delphinidin and petunidin glucosides in wines made from low-vigor-zone fruit. Wines made from low-vigor zones showed a greater propensity to form vitisin A as well as pigmented polymers. Low-vigor-zone wines had a approximately 2-fold increase in pigmented polymer concentration (milligrams per liter) over high-vigor-zones wines. There was a strong positive relationship between pigmented polymer concentration, bisulfite bleaching resistant pigments, proanthocyanidin concentration, and color density in wines. Overall, differences found in the wines magnified variation in the fruit.
authors.affiliation: Department of Food Science and Technology and Department of Horticulture, Oregon State University, Corvallis, Oregon 97331, USA.
authors.forename: Jessica M
authors.initials: JM
authors.lastname: Cortell
authors.forename: Michael
authors.initials: M
authors.lastname: Halbleib
authors.forename: Andrew V
authors.initials: AV
authors.lastname: Gallagher
authors.forename: Timothy L
authors.initials: TL
authors.lastname: Righetti
authors.forename: James A
authors.initials: JA
authors.lastname: Kennedy
mesh_terms: D000872:Anthocyanins / Q000032:analysis*; D004777:Environment; D005638:Fruit / Q000737:chemistry*; D010860:Pigments, Biological / Q000032:analysis*; D018547:Plant Stems / Q000254:growth & development*; D011108:Polymers / Q000032:analysis; D013997:Time Factors; D027843:Vitis / Q000737:chemistry / Q000254:growth & development*; D014920:Wine / Q000032:analysis*
chemical_list: D000872:Anthocyanins; D010860:Pigments, Biological; D011108:Polymers