Evolution of anthocyanin profile from grape to wine
Aims: This study aimed at acquiring knowledge of the evolution of anthocyanins from grape to wine and the possibility of deducing the varietal origin of a wine from its anthocyanin profile. Methods and results: The anthocyanin « fingerprint », or profile, of a series of autochthonous Sicilian access...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Margherita Squadrito [verfasserIn] Onofrio Corona [verfasserIn] Giacomo Ansaldi [verfasserIn] Rocco Di Stefano [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2010 |
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| Schlagwörter: |
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| Übergeordnetes Werk: |
In: OENO One - International Viticulture and Enology Society, 2016, 44(2010), 3, Seite 167-177 |
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| Übergeordnetes Werk: |
volume:44 ; year:2010 ; number:3 ; pages:167-177 |
| Links: |
|---|
| DOI / URN: |
10.20870/oeno-one.2010.44.3.1468 |
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DOAJ05306139X |
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| 520 | |a Aims: This study aimed at acquiring knowledge of the evolution of anthocyanins from grape to wine and the possibility of deducing the varietal origin of a wine from its anthocyanin profile. Methods and results: The anthocyanin « fingerprint », or profile, of a series of autochthonous Sicilian accessions and their respective young wines was determined by HPLC-DAD in 2008. Data were evaluated by taking into account the evolution of the percentages of side-ring di-oxygenated and tri-oxygenated anthocyanins, the ratio between acetylated and p-coumaroylated derivatives, and the principal component analysis (PCA) results. From grape to the end of alcoholic fermentation, the percentages of 3-glucosides of cyanidin, peonidin, delphinidin and p-coumaroylglucosides decreased, whereas those of malvidin-3-glucoside, acetylated derivatives and, in some cases, petunidin-3-glucoside increased. In many but not all wines, after malolactic fermentation, the percentages of p-coumaroylated derivatives decreased further and those of cyanidin-3-glucoside and acetylated derivatives increased ; less variation was observed in malvidin-3-glucoside values. Conclusions: From grapes to young wines, the anthocyanin profiles varied mainly because of the activity of polyphenol oxidase (PPO), yeasts and lactic acid bacteria. However, they were substantially retained in wines from varieties in which tri-oxygenated side-ring anthocyanins prevailed, but were dramatically different from the respective grapes in wines from varieties rich in di-oxygenated anthocyanins, or in which the di-oxygenated forms prevailed over the tri-oxygenated ones. PCA analysis confirmed these findings. Significance and impact of the study: Only in varieties in which the anthocyanin profile of grapes is characterized by low percentages of di-oxygenated side-ring forms is it possible to gain information about the varietal origin of a young wine by comparing the profiles of both grape and wine. However, great care is required. | ||
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10.20870/oeno-one.2010.44.3.1468 doi (DE-627)DOAJ05306139X (DE-599)DOAJ6583a25624244b0d82f8c9f43115a022 DE-627 ger DE-627 rakwb eng QK1-989 Margherita Squadrito verfasserin aut Evolution of anthocyanin profile from grape to wine 2010 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Aims: This study aimed at acquiring knowledge of the evolution of anthocyanins from grape to wine and the possibility of deducing the varietal origin of a wine from its anthocyanin profile. Methods and results: The anthocyanin « fingerprint », or profile, of a series of autochthonous Sicilian accessions and their respective young wines was determined by HPLC-DAD in 2008. Data were evaluated by taking into account the evolution of the percentages of side-ring di-oxygenated and tri-oxygenated anthocyanins, the ratio between acetylated and p-coumaroylated derivatives, and the principal component analysis (PCA) results. From grape to the end of alcoholic fermentation, the percentages of 3-glucosides of cyanidin, peonidin, delphinidin and p-coumaroylglucosides decreased, whereas those of malvidin-3-glucoside, acetylated derivatives and, in some cases, petunidin-3-glucoside increased. In many but not all wines, after malolactic fermentation, the percentages of p-coumaroylated derivatives decreased further and those of cyanidin-3-glucoside and acetylated derivatives increased ; less variation was observed in malvidin-3-glucoside values. Conclusions: From grapes to young wines, the anthocyanin profiles varied mainly because of the activity of polyphenol oxidase (PPO), yeasts and lactic acid bacteria. However, they were substantially retained in wines from varieties in which tri-oxygenated side-ring anthocyanins prevailed, but were dramatically different from the respective grapes in wines from varieties rich in di-oxygenated anthocyanins, or in which the di-oxygenated forms prevailed over the tri-oxygenated ones. PCA analysis confirmed these findings. Significance and impact of the study: Only in varieties in which the anthocyanin profile of grapes is characterized by low percentages of di-oxygenated side-ring forms is it possible to gain information about the varietal origin of a young wine by comparing the profiles of both grape and wine. However, great care is required. anthocyanins grapes wines anthocyanin profile varietal origin Agriculture S Botany Onofrio Corona verfasserin aut Giacomo Ansaldi verfasserin aut Rocco Di Stefano verfasserin aut In OENO One International Viticulture and Enology Society, 2016 44(2010), 3, Seite 167-177 (DE-627)875712258 (DE-600)2878925-8 24941271 nnns volume:44 year:2010 number:3 pages:167-177 https://doi.org/10.20870/oeno-one.2010.44.3.1468 kostenfrei https://doaj.org/article/6583a25624244b0d82f8c9f43115a022 kostenfrei https://oeno-one.eu/article/view/1468 kostenfrei https://doaj.org/toc/2494-1271 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA AR 44 2010 3 167-177 |
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10.20870/oeno-one.2010.44.3.1468 doi (DE-627)DOAJ05306139X (DE-599)DOAJ6583a25624244b0d82f8c9f43115a022 DE-627 ger DE-627 rakwb eng QK1-989 Margherita Squadrito verfasserin aut Evolution of anthocyanin profile from grape to wine 2010 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Aims: This study aimed at acquiring knowledge of the evolution of anthocyanins from grape to wine and the possibility of deducing the varietal origin of a wine from its anthocyanin profile. Methods and results: The anthocyanin « fingerprint », or profile, of a series of autochthonous Sicilian accessions and their respective young wines was determined by HPLC-DAD in 2008. Data were evaluated by taking into account the evolution of the percentages of side-ring di-oxygenated and tri-oxygenated anthocyanins, the ratio between acetylated and p-coumaroylated derivatives, and the principal component analysis (PCA) results. From grape to the end of alcoholic fermentation, the percentages of 3-glucosides of cyanidin, peonidin, delphinidin and p-coumaroylglucosides decreased, whereas those of malvidin-3-glucoside, acetylated derivatives and, in some cases, petunidin-3-glucoside increased. In many but not all wines, after malolactic fermentation, the percentages of p-coumaroylated derivatives decreased further and those of cyanidin-3-glucoside and acetylated derivatives increased ; less variation was observed in malvidin-3-glucoside values. Conclusions: From grapes to young wines, the anthocyanin profiles varied mainly because of the activity of polyphenol oxidase (PPO), yeasts and lactic acid bacteria. However, they were substantially retained in wines from varieties in which tri-oxygenated side-ring anthocyanins prevailed, but were dramatically different from the respective grapes in wines from varieties rich in di-oxygenated anthocyanins, or in which the di-oxygenated forms prevailed over the tri-oxygenated ones. PCA analysis confirmed these findings. Significance and impact of the study: Only in varieties in which the anthocyanin profile of grapes is characterized by low percentages of di-oxygenated side-ring forms is it possible to gain information about the varietal origin of a young wine by comparing the profiles of both grape and wine. However, great care is required. anthocyanins grapes wines anthocyanin profile varietal origin Agriculture S Botany Onofrio Corona verfasserin aut Giacomo Ansaldi verfasserin aut Rocco Di Stefano verfasserin aut In OENO One International Viticulture and Enology Society, 2016 44(2010), 3, Seite 167-177 (DE-627)875712258 (DE-600)2878925-8 24941271 nnns volume:44 year:2010 number:3 pages:167-177 https://doi.org/10.20870/oeno-one.2010.44.3.1468 kostenfrei https://doaj.org/article/6583a25624244b0d82f8c9f43115a022 kostenfrei https://oeno-one.eu/article/view/1468 kostenfrei https://doaj.org/toc/2494-1271 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA AR 44 2010 3 167-177 |
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10.20870/oeno-one.2010.44.3.1468 doi (DE-627)DOAJ05306139X (DE-599)DOAJ6583a25624244b0d82f8c9f43115a022 DE-627 ger DE-627 rakwb eng QK1-989 Margherita Squadrito verfasserin aut Evolution of anthocyanin profile from grape to wine 2010 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Aims: This study aimed at acquiring knowledge of the evolution of anthocyanins from grape to wine and the possibility of deducing the varietal origin of a wine from its anthocyanin profile. Methods and results: The anthocyanin « fingerprint », or profile, of a series of autochthonous Sicilian accessions and their respective young wines was determined by HPLC-DAD in 2008. Data were evaluated by taking into account the evolution of the percentages of side-ring di-oxygenated and tri-oxygenated anthocyanins, the ratio between acetylated and p-coumaroylated derivatives, and the principal component analysis (PCA) results. From grape to the end of alcoholic fermentation, the percentages of 3-glucosides of cyanidin, peonidin, delphinidin and p-coumaroylglucosides decreased, whereas those of malvidin-3-glucoside, acetylated derivatives and, in some cases, petunidin-3-glucoside increased. In many but not all wines, after malolactic fermentation, the percentages of p-coumaroylated derivatives decreased further and those of cyanidin-3-glucoside and acetylated derivatives increased ; less variation was observed in malvidin-3-glucoside values. Conclusions: From grapes to young wines, the anthocyanin profiles varied mainly because of the activity of polyphenol oxidase (PPO), yeasts and lactic acid bacteria. However, they were substantially retained in wines from varieties in which tri-oxygenated side-ring anthocyanins prevailed, but were dramatically different from the respective grapes in wines from varieties rich in di-oxygenated anthocyanins, or in which the di-oxygenated forms prevailed over the tri-oxygenated ones. PCA analysis confirmed these findings. Significance and impact of the study: Only in varieties in which the anthocyanin profile of grapes is characterized by low percentages of di-oxygenated side-ring forms is it possible to gain information about the varietal origin of a young wine by comparing the profiles of both grape and wine. However, great care is required. anthocyanins grapes wines anthocyanin profile varietal origin Agriculture S Botany Onofrio Corona verfasserin aut Giacomo Ansaldi verfasserin aut Rocco Di Stefano verfasserin aut In OENO One International Viticulture and Enology Society, 2016 44(2010), 3, Seite 167-177 (DE-627)875712258 (DE-600)2878925-8 24941271 nnns volume:44 year:2010 number:3 pages:167-177 https://doi.org/10.20870/oeno-one.2010.44.3.1468 kostenfrei https://doaj.org/article/6583a25624244b0d82f8c9f43115a022 kostenfrei https://oeno-one.eu/article/view/1468 kostenfrei https://doaj.org/toc/2494-1271 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA AR 44 2010 3 167-177 |
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10.20870/oeno-one.2010.44.3.1468 doi (DE-627)DOAJ05306139X (DE-599)DOAJ6583a25624244b0d82f8c9f43115a022 DE-627 ger DE-627 rakwb eng QK1-989 Margherita Squadrito verfasserin aut Evolution of anthocyanin profile from grape to wine 2010 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Aims: This study aimed at acquiring knowledge of the evolution of anthocyanins from grape to wine and the possibility of deducing the varietal origin of a wine from its anthocyanin profile. Methods and results: The anthocyanin « fingerprint », or profile, of a series of autochthonous Sicilian accessions and their respective young wines was determined by HPLC-DAD in 2008. Data were evaluated by taking into account the evolution of the percentages of side-ring di-oxygenated and tri-oxygenated anthocyanins, the ratio between acetylated and p-coumaroylated derivatives, and the principal component analysis (PCA) results. From grape to the end of alcoholic fermentation, the percentages of 3-glucosides of cyanidin, peonidin, delphinidin and p-coumaroylglucosides decreased, whereas those of malvidin-3-glucoside, acetylated derivatives and, in some cases, petunidin-3-glucoside increased. In many but not all wines, after malolactic fermentation, the percentages of p-coumaroylated derivatives decreased further and those of cyanidin-3-glucoside and acetylated derivatives increased ; less variation was observed in malvidin-3-glucoside values. Conclusions: From grapes to young wines, the anthocyanin profiles varied mainly because of the activity of polyphenol oxidase (PPO), yeasts and lactic acid bacteria. However, they were substantially retained in wines from varieties in which tri-oxygenated side-ring anthocyanins prevailed, but were dramatically different from the respective grapes in wines from varieties rich in di-oxygenated anthocyanins, or in which the di-oxygenated forms prevailed over the tri-oxygenated ones. PCA analysis confirmed these findings. Significance and impact of the study: Only in varieties in which the anthocyanin profile of grapes is characterized by low percentages of di-oxygenated side-ring forms is it possible to gain information about the varietal origin of a young wine by comparing the profiles of both grape and wine. However, great care is required. anthocyanins grapes wines anthocyanin profile varietal origin Agriculture S Botany Onofrio Corona verfasserin aut Giacomo Ansaldi verfasserin aut Rocco Di Stefano verfasserin aut In OENO One International Viticulture and Enology Society, 2016 44(2010), 3, Seite 167-177 (DE-627)875712258 (DE-600)2878925-8 24941271 nnns volume:44 year:2010 number:3 pages:167-177 https://doi.org/10.20870/oeno-one.2010.44.3.1468 kostenfrei https://doaj.org/article/6583a25624244b0d82f8c9f43115a022 kostenfrei https://oeno-one.eu/article/view/1468 kostenfrei https://doaj.org/toc/2494-1271 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA AR 44 2010 3 167-177 |
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10.20870/oeno-one.2010.44.3.1468 doi (DE-627)DOAJ05306139X (DE-599)DOAJ6583a25624244b0d82f8c9f43115a022 DE-627 ger DE-627 rakwb eng QK1-989 Margherita Squadrito verfasserin aut Evolution of anthocyanin profile from grape to wine 2010 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Aims: This study aimed at acquiring knowledge of the evolution of anthocyanins from grape to wine and the possibility of deducing the varietal origin of a wine from its anthocyanin profile. Methods and results: The anthocyanin « fingerprint », or profile, of a series of autochthonous Sicilian accessions and their respective young wines was determined by HPLC-DAD in 2008. Data were evaluated by taking into account the evolution of the percentages of side-ring di-oxygenated and tri-oxygenated anthocyanins, the ratio between acetylated and p-coumaroylated derivatives, and the principal component analysis (PCA) results. From grape to the end of alcoholic fermentation, the percentages of 3-glucosides of cyanidin, peonidin, delphinidin and p-coumaroylglucosides decreased, whereas those of malvidin-3-glucoside, acetylated derivatives and, in some cases, petunidin-3-glucoside increased. In many but not all wines, after malolactic fermentation, the percentages of p-coumaroylated derivatives decreased further and those of cyanidin-3-glucoside and acetylated derivatives increased ; less variation was observed in malvidin-3-glucoside values. Conclusions: From grapes to young wines, the anthocyanin profiles varied mainly because of the activity of polyphenol oxidase (PPO), yeasts and lactic acid bacteria. However, they were substantially retained in wines from varieties in which tri-oxygenated side-ring anthocyanins prevailed, but were dramatically different from the respective grapes in wines from varieties rich in di-oxygenated anthocyanins, or in which the di-oxygenated forms prevailed over the tri-oxygenated ones. PCA analysis confirmed these findings. Significance and impact of the study: Only in varieties in which the anthocyanin profile of grapes is characterized by low percentages of di-oxygenated side-ring forms is it possible to gain information about the varietal origin of a young wine by comparing the profiles of both grape and wine. However, great care is required. anthocyanins grapes wines anthocyanin profile varietal origin Agriculture S Botany Onofrio Corona verfasserin aut Giacomo Ansaldi verfasserin aut Rocco Di Stefano verfasserin aut In OENO One International Viticulture and Enology Society, 2016 44(2010), 3, Seite 167-177 (DE-627)875712258 (DE-600)2878925-8 24941271 nnns volume:44 year:2010 number:3 pages:167-177 https://doi.org/10.20870/oeno-one.2010.44.3.1468 kostenfrei https://doaj.org/article/6583a25624244b0d82f8c9f43115a022 kostenfrei https://oeno-one.eu/article/view/1468 kostenfrei https://doaj.org/toc/2494-1271 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA AR 44 2010 3 167-177 |
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Methods and results: The anthocyanin « fingerprint », or profile, of a series of autochthonous Sicilian accessions and their respective young wines was determined by HPLC-DAD in 2008. Data were evaluated by taking into account the evolution of the percentages of side-ring di-oxygenated and tri-oxygenated anthocyanins, the ratio between acetylated and p-coumaroylated derivatives, and the principal component analysis (PCA) results. From grape to the end of alcoholic fermentation, the percentages of 3-glucosides of cyanidin, peonidin, delphinidin and p-coumaroylglucosides decreased, whereas those of malvidin-3-glucoside, acetylated derivatives and, in some cases, petunidin-3-glucoside increased. In many but not all wines, after malolactic fermentation, the percentages of p-coumaroylated derivatives decreased further and those of cyanidin-3-glucoside and acetylated derivatives increased ; less variation was observed in malvidin-3-glucoside values. Conclusions: From grapes to young wines, the anthocyanin profiles varied mainly because of the activity of polyphenol oxidase (PPO), yeasts and lactic acid bacteria. However, they were substantially retained in wines from varieties in which tri-oxygenated side-ring anthocyanins prevailed, but were dramatically different from the respective grapes in wines from varieties rich in di-oxygenated anthocyanins, or in which the di-oxygenated forms prevailed over the tri-oxygenated ones. PCA analysis confirmed these findings. Significance and impact of the study: Only in varieties in which the anthocyanin profile of grapes is characterized by low percentages of di-oxygenated side-ring forms is it possible to gain information about the varietal origin of a young wine by comparing the profiles of both grape and wine. 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Evolution of anthocyanin profile from grape to wine |
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Aims: This study aimed at acquiring knowledge of the evolution of anthocyanins from grape to wine and the possibility of deducing the varietal origin of a wine from its anthocyanin profile. Methods and results: The anthocyanin « fingerprint », or profile, of a series of autochthonous Sicilian accessions and their respective young wines was determined by HPLC-DAD in 2008. Data were evaluated by taking into account the evolution of the percentages of side-ring di-oxygenated and tri-oxygenated anthocyanins, the ratio between acetylated and p-coumaroylated derivatives, and the principal component analysis (PCA) results. From grape to the end of alcoholic fermentation, the percentages of 3-glucosides of cyanidin, peonidin, delphinidin and p-coumaroylglucosides decreased, whereas those of malvidin-3-glucoside, acetylated derivatives and, in some cases, petunidin-3-glucoside increased. In many but not all wines, after malolactic fermentation, the percentages of p-coumaroylated derivatives decreased further and those of cyanidin-3-glucoside and acetylated derivatives increased ; less variation was observed in malvidin-3-glucoside values. Conclusions: From grapes to young wines, the anthocyanin profiles varied mainly because of the activity of polyphenol oxidase (PPO), yeasts and lactic acid bacteria. However, they were substantially retained in wines from varieties in which tri-oxygenated side-ring anthocyanins prevailed, but were dramatically different from the respective grapes in wines from varieties rich in di-oxygenated anthocyanins, or in which the di-oxygenated forms prevailed over the tri-oxygenated ones. PCA analysis confirmed these findings. Significance and impact of the study: Only in varieties in which the anthocyanin profile of grapes is characterized by low percentages of di-oxygenated side-ring forms is it possible to gain information about the varietal origin of a young wine by comparing the profiles of both grape and wine. However, great care is required. |
| abstractGer |
Aims: This study aimed at acquiring knowledge of the evolution of anthocyanins from grape to wine and the possibility of deducing the varietal origin of a wine from its anthocyanin profile. Methods and results: The anthocyanin « fingerprint », or profile, of a series of autochthonous Sicilian accessions and their respective young wines was determined by HPLC-DAD in 2008. Data were evaluated by taking into account the evolution of the percentages of side-ring di-oxygenated and tri-oxygenated anthocyanins, the ratio between acetylated and p-coumaroylated derivatives, and the principal component analysis (PCA) results. From grape to the end of alcoholic fermentation, the percentages of 3-glucosides of cyanidin, peonidin, delphinidin and p-coumaroylglucosides decreased, whereas those of malvidin-3-glucoside, acetylated derivatives and, in some cases, petunidin-3-glucoside increased. In many but not all wines, after malolactic fermentation, the percentages of p-coumaroylated derivatives decreased further and those of cyanidin-3-glucoside and acetylated derivatives increased ; less variation was observed in malvidin-3-glucoside values. Conclusions: From grapes to young wines, the anthocyanin profiles varied mainly because of the activity of polyphenol oxidase (PPO), yeasts and lactic acid bacteria. However, they were substantially retained in wines from varieties in which tri-oxygenated side-ring anthocyanins prevailed, but were dramatically different from the respective grapes in wines from varieties rich in di-oxygenated anthocyanins, or in which the di-oxygenated forms prevailed over the tri-oxygenated ones. PCA analysis confirmed these findings. Significance and impact of the study: Only in varieties in which the anthocyanin profile of grapes is characterized by low percentages of di-oxygenated side-ring forms is it possible to gain information about the varietal origin of a young wine by comparing the profiles of both grape and wine. However, great care is required. |
| abstract_unstemmed |
Aims: This study aimed at acquiring knowledge of the evolution of anthocyanins from grape to wine and the possibility of deducing the varietal origin of a wine from its anthocyanin profile. Methods and results: The anthocyanin « fingerprint », or profile, of a series of autochthonous Sicilian accessions and their respective young wines was determined by HPLC-DAD in 2008. Data were evaluated by taking into account the evolution of the percentages of side-ring di-oxygenated and tri-oxygenated anthocyanins, the ratio between acetylated and p-coumaroylated derivatives, and the principal component analysis (PCA) results. From grape to the end of alcoholic fermentation, the percentages of 3-glucosides of cyanidin, peonidin, delphinidin and p-coumaroylglucosides decreased, whereas those of malvidin-3-glucoside, acetylated derivatives and, in some cases, petunidin-3-glucoside increased. In many but not all wines, after malolactic fermentation, the percentages of p-coumaroylated derivatives decreased further and those of cyanidin-3-glucoside and acetylated derivatives increased ; less variation was observed in malvidin-3-glucoside values. Conclusions: From grapes to young wines, the anthocyanin profiles varied mainly because of the activity of polyphenol oxidase (PPO), yeasts and lactic acid bacteria. However, they were substantially retained in wines from varieties in which tri-oxygenated side-ring anthocyanins prevailed, but were dramatically different from the respective grapes in wines from varieties rich in di-oxygenated anthocyanins, or in which the di-oxygenated forms prevailed over the tri-oxygenated ones. PCA analysis confirmed these findings. Significance and impact of the study: Only in varieties in which the anthocyanin profile of grapes is characterized by low percentages of di-oxygenated side-ring forms is it possible to gain information about the varietal origin of a young wine by comparing the profiles of both grape and wine. However, great care is required. |
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