title: Extraction kinetics of anthocyanins from skin to pulp during carbonic maceration of winegrape berries with different ripeness levels.
abstract: The evolution of the content and profile of anthocyanins was studied in the skin and pulp of Gamay winegrapes during twelve days of carbonic maceration. The ripening effect was also investigated using berries belonging to two density classes (A=1094-1100 kg/m(3) and B=1107-1115 kg/m(3)). The ripest berries showed a higher extraction yield, even though the differences among density classes tended to decline towards the end of the process, and few significant differences were found in the anthocyanin profile. The maceration time influenced strongly not only the content and extraction yield, but also the qualitative composition of anthocyanins towards the predominance of malvidin derivatives. Finally, the extraction yield of anthocyanins was positively related with the ethanol formed and the skin mechanical properties using linear regression models, which showed that the skin hardness is likely to be an important variable in modelling daily anthocyanin extraction during carbonic maceration, particularly from the sixth day.
authors.affiliation: Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Via Leonardo da Vinci 44, 10095 Grugliasco (TO), Italy.
authors.forename: Caterina
authors.initials: C
authors.lastname: Pace
authors.affiliation: Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Via Leonardo da Vinci 44, 10095 Grugliasco (TO), Italy.
authors.forename: Simone
authors.initials: S
authors.lastname: Giacosa
authors.affiliation: Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Via Leonardo da Vinci 44, 10095 Grugliasco (TO), Italy.
authors.forename: Fabrizio
authors.initials: F
authors.lastname: Torchio
authors.affiliation: Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Via Leonardo da Vinci 44, 10095 Grugliasco (TO), Italy.
authors.forename: Susana
authors.initials: S
authors.lastname: Río Segade
authors.affiliation: Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Via Leonardo da Vinci 44, 10095 Grugliasco (TO), Italy.
authors.forename: Enzo
authors.initials: E
authors.lastname: Cagnasso
authors.affiliation: Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Via Leonardo da Vinci 44, 10095 Grugliasco (TO), Italy. Electronic address: luca.rolle@unito.it.
authors.forename: Luca
authors.initials: L
authors.lastname: Rolle
mesh_terms: D000872:Anthocyanins / Q000737:chemistry*; D000431:Ethanol; D005638:Fruit / Q000737:chemistry*; D007700:Kinetics; D027843:Vitis / Q000737:chemistry*; D014920:Wine / Q000032:analysis*
chemical_list: D000872:Anthocyanins; D000431:Ethanol
keywords: Anthocyanins; Carbonic maceration; Extraction kinetics; Red winegrapes; Ripeness; Skin hardness