Abstract
Color is one of the key characteristics used to evaluate the sensory quality of red wine, and anthocyanins are the main contributors to color. Monomeric anthocyanins and CIELAB color values were investigated by HPLC-MS and spectrophotometry during fermentation of Cabernet Sauvignon red wine, and principal component regression (PCR), a statistical tool, was used to establish a linkage between the detected anthocyanins and wine coloring. The results showed that 14 monomeric anthocyanins could be identified in wine samples, and all of these anthocyanins were negatively correlated with the L*, b* and H*ab values, but positively correlated with a* and C*ab values. On an equal concentration basis for each detected anthocyanin, cyanidin-3-O-glucoside (Cy3-glu) had the most influence on CIELAB color value, while malvidin 3-O-glucoside (Mv3-glu) had the least. The color values of various monomeric anthocyanins were influenced by their structures, substituents on the B-ring, acyl groups on the glucoside and the molecular steric structure. This work develops a statistical method for evaluating correlation between wine color and monomeric anthocyanins, and also provides a basis for elucidating the effect of intramolecular copigmentation on wine coloring.
Highlights
Anthocyanins are the main pigments contributing to red wine color, and play an important role in wines’ organoleptic qualities
The regression equations of anthocyanins vs. color of L*, a*, C*ab, H*ab values were significant at level of 0.05
Monomeric anthocyanins detected in this study accounted for 64.56-81.57% of a* value, 59.37-76.23% of L* value, 0.73-31.34% of b* value, 64.05-81.97% of C*ab, 21.11-60.13% of H*ab value
Summary
Anthocyanins are the main pigments contributing to red wine color, and play an important role in wines’ organoleptic qualities. There are several hundred known anthocyanins and anthocyanin-derived pigments with diverse structures and properties that have been detected in different wines or model wines. According to their structures, anthocyanins can be classified into the following groups: non-acylated anthocyanins (common anthocyanin monoglucosides in red wine), acylated anthocyanins, pyranoanthocyanins, direct flavanol-anthocyanin condensation products, acetaldehyde-mediated or other compound-mediated flavanol-anthocyanin condensation products, and polymeric anthocyanins [1,2,3,4,5,6]. In red wines made from Vitis vinifera L. grapes there are five common types of anthocyanin monoglucosides: the glucosides of delphinidin, cyanidin, petunidin, peonidin and malvidin (Figure 1).
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