Occurrence of Anthocyanin-Derived Pigments in Red Wines

Several anthocyanin-derived pigments that showed UV−visible spectra different from those of the original grape anthocyanins were detected by HPLC-DAD analysis in 1-year-old bottled Port wines from the Douro region. Among these, three malvidin 3-glucoside derived pigments were detected in large amoun...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2001-10, Vol.49 (10), p.4836-4840
Main Authors: Mateus, Nuno, Silva, Artur M. S, Vercauteren, Joseph, de Freitas, Victor
Format: Article
Language:English
Subjects:
Anthocyanins - analysis
Biological and medical sciences
Chromatography, High Pressure Liquid
Fermented food industries
Food industries
Fundamental and applied biological sciences. Psychology
Glucosides
Magnetic Resonance Spectroscopy
Mass Spectrometry
Pigments, Biological - analysis
Spectrophotometry, Ultraviolet
Time Factors
Vitis - chemistry
Wine - analysis
Wines and vinegars
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Summary:Several anthocyanin-derived pigments that showed UV−visible spectra different from those of the original grape anthocyanins were detected by HPLC-DAD analysis in 1-year-old bottled Port wines from the Douro region. Among these, three malvidin 3-glucoside derived pigments were detected in large amounts, representing ∼60% of the total anthocyanidin monoglucosides content. These pigments were isolated, purified, and identified by LSI-MS and NMR (1H, DQF-COSY, ROESY, HSQC, and HMBC) techniques. The major pigment is malvidin 3-glucoside pyruvic adduct, previously characterized, and the other two corresponded to its respective acetyl and coumaroyl glucoside derivatives. The latter is reported for the first time in red wines. Keywords: Red wine; aging; pigments; anthocyanins; pyruvic acid
ISSN:0021-8561
1520-5118
DOI:10.1021/jf001505b