Vitisin A Content in Chilean Wines from Vitis vinifera Cv. Cabernet Sauvignon and Contribution to the Color of Aged Red Wines

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• 作者：Michael Schwarz ; Peter Quast ; Dietrich von Baer ; and Peter Winterhalter
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2003
• 出版时间：October 8, 2003
• 年：2003
• 卷：51
• 期：21
• 页码：6261 - 6267
• 全文大小：96K
• 年卷期：v.51,no.21(October 8, 2003)
• ISSN：1520-5118

文摘

Vitisin A was prepared from malvidin 3-glucoside and pyruvic acid in model wine medium, isolatedby countercurrent chromatography, and purified by preparative high-performance liquid chromatography (HPLC). The synthesized compound was used as a reference standard to quantify vitisin A inChilean wines from Vitis vinifera cv. Cabernet Sauvignon, including a vertical row of wines from thesame vineyard over 16 years. Maximum vitisin A content was reached within the first year of storage.Importantly, up to half of the initial amount of vitisin A in young wines was still present in 15 year oldwines. Although vitisin A was found to be much more stable as compared to other monomeric C-4underivatized anthocyanins, it also slowly degrades after reaching its peak concentration. The "coloractivity concept" was applied to vitisin A, malvidin 3-glucoside, malvidin 3-(6' '-acetylglucoside), andpolymeric pigments isolated by countercurrent chromatography in order to estimate their contributiontoward the overall color expression of wines. It was found that vitisin A is only a minor contributor tothe visually perceived color of aged red wines (color contribution ~ 5%). The major contributor is thepolymeric fraction (color contribution ~ 70-90%).Keywords: Vitisin; anthocyanins; countercurrent chromatography; color activity concept; CabernetSauvignon