title: Anthocyanin composition and extractability in berry skin and wine of Vitis vinifera L. cv. Aglianico.
abstract: BACKGROUND
  The present article reports the anthocyanin content in the berry skin and wine of the Italian red grape cultivar Aglianico (clone VCR11 grafted onto 1103 Paulsen), one of the most ancient vines and famous for its deep-red colour. Anthocyanins were extracted from frozen berry skin in an acidified methanol solution. The extraction mixtures, monitored for 120 h, were analysed by high-performance liquid chromatography.
  
  
  RESULTS
  The extraction from berry skin of delphinidin, petunidin and malvidin appeared to be a time-independent process, whereas the concentration of peonidin increased linearly with time. Peonidin-O-acetyl-glucoside was transferred from skin more slowly than petunidin-O-acetyl-glucoside and malvidin-O-acetyl-glucoside. The anthocyanin composition of the resulting wine showed that the total anthocyanin content was about one-tenth of the corresponding berry skin content. The ratio acetyl/coumaroyl anthocyanins in the wine was sharply higher than the value in berry skin (0.85 and 0.10, respectively), indicating an enrichment of acetyl derivatives in the wine.
  
  
  CONCLUSIONS
  Levels of single anthocyanins in wine were not always correlated with those detected in grapes, as they were affected by winemaking. The high values of some anthocyanins in Aglianico wine could ameliorate its quality, increasing the chromatic properties, aging stability and product acceptance.
authors.affiliation: Dipartimento di Chimica, Università degli Studi della Basilicata, I-85100 Potenza, Italy. michele.manfra@unibas.it
authors.forename: Michele
authors.initials: M
authors.lastname: Manfra
authors.forename: Mauro
authors.initials: M
authors.lastname: De Nisco
authors.forename: Adele
authors.initials: A
authors.lastname: Bolognese
authors.forename: Vitale
authors.initials: V
authors.lastname: Nuzzo
authors.forename: Adriano
authors.initials: A
authors.lastname: Sofo
authors.forename: Antonio
authors.initials: A
authors.lastname: Scopa
authors.forename: Luca
authors.initials: L
authors.lastname: Santi
authors.forename: Gian Carlo
authors.initials: GC
authors.lastname: Tenore
authors.forename: Ettore
authors.initials: E
authors.lastname: Novellino
mesh_terms: D000107:Acetylation; D000872:Anthocyanins / Q000032:analysis*; D005638:Fruit / Q000737:chemistry*; D007558:Italy; D013045:Species Specificity; D027843:Vitis / Q000737:chemistry* / Q000145:classification; D014920:Wine / Q000032:analysis*
chemical_list: D000872:Anthocyanins