Relevance of chromatographic efficiency in varietal authenticity verification of red wines based on their anthocyanin profiles: Interference of pyranoanthocyanins formed during wine ageing.
The determination of the grape variety of aged red wines based on the ratio of acetylated and coumaroylated anthocyanins (R(ac/coum)) can be influenced by the formation of pyranoanthocyanins. Coelution of the pyranoanthocyanin pinotin A and the 3-coumaroylglucoside of malvidin can affect the obtained data for the R(ac/coum) values, which in turn could lead to a false classification of wine variety and rejection of the wines by the food authorities. Investigations using different reversed phase high performance liquid chromatography columns demonstrate the importance of a good chromatographic resolution of these analytes.
Depto. Análisis Instrumental, Universidad de Concepción, P.O. Box 237, 4070386 Concepción, Chile. dvonbaer@udec.cl
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von Baer
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Rentzsch
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Hitschfeld
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Mardones
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Vergara
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Winterhalter