Differences in the Behavior of Anthocyanin Coloration in Wines Made from Vitis vinifera and Non-vinifera Grapes
Abstract
:1. Introduction
2. Materials and Methods
2.1. Chemicals
2.2. Extraction and Partial Purification of Grape Skin Anthocyanins
Quantification and Measurement of Anthocyanin Color
2.3. Calculation of Hydration Constant (pKh)
2.4. Wine Samples
2.5. Measurement of Co-pigmented Anthocyanins, Free Anthocyanins, and Polymeric Pigments
2.6. Statistical Analysis
3. Results
3.1. Effect of pH on Color and Hydration Constant of Grape Anthocyanins
3.2. Differences in Average Percentage of Color Due to Three Classes of Pigments in Cultivars in Commercial Wines
3.3. Changes in the Percentage of Color Due to Three Classes of Pigments during Aging
4. Discussion
5. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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2017 | 2016 | 2015 | 2012–2014 | Total | |
---|---|---|---|---|---|
MBA | 2 | 12 | 5 | 5 | 24 |
YS | 5 | 6 | 4 | - | 15 |
MER | 2 | 3 | 15 | 11 | 31 |
CS | 1 | 2 | 2 | 5 | 10 |
Total | 10 | 23 | 26 | 21 | 80 |
Anthocyanin Conc. (mM) | MER | YS |
---|---|---|
0.02 | 2.92 | 2.11 |
0.4 | 3.26 | 2.13 |
0.8 | 3.46 | 2.39 |
1.2 | 3.76 | 2.73 |
CA% | Average | 2017 | 2016 | 2015 | 2012–2014 |
---|---|---|---|---|---|
MBA | 3.4 ± 3.5 A | 9.7 ± 3.2 Ac | 2.9 ± 2.7 Ab | 3.5 ± 4.0 Ac | 0.2 ± 0.4 Aa |
YS | 24.0 ± 10.1 B | 33.6 ± 9.7 Bb | 21.2 ± 4.2 Ba | 16.1 ± 8.3 Ba | |
MER | 2.5 ± 3.2 A | 9.2 ± 3.4 Ac | 4.1 ± 3.2 Abc | 2.3 ± 2.9 Aab | 0.7 ± 0.8 Aa |
CS | 2.1 ± 3.0 A | 10.0 | 1.6 ± 1.3 Aa | 0 ± 0 Aa | 1.3 ± 1.6 Aa |
FA% | Average | 2017 | 2016 | 2015 | 2012–2014 |
---|---|---|---|---|---|
MBA | 42.7 ± 6.5 B | 50.6 ± 8.7 Aa | 44.7 ± 7.1 Aa | 41.1 ± 5.9 Ba | 41.0 ± 3.4 Ba |
YS | 48.7 ± 7.9 C | 41.8 ± 6.5 Aa | 54.1 ± 6.5 Bb | 49.1 ± 5.4 Bab | |
MER | 33.6 ± 8.0 A | 42.5 ± 5.6 Ab | 50.9 ± 9.9 ABb | 30.6 ± 5.5 Aa | 31.6 ± 3.0 Aa |
CS | 38.4 ± 10.6 BC | 50.0 | 39.8 ± 0.4 ABa | 49.3 ± 1.1 Ba | 31.2 ± 9.7 ABa |
PP% | Average | 2017 | 2016 | 2015 | 2012–2014 |
---|---|---|---|---|---|
MBA | 54.0 ± 7.2 B | 39.7 ± 5.0 Ba | 52.4 ± 6.9 Bb | 55.3 ± 6.1 Bb | 58.8 ± 3.5 Ab |
YS | 16.1 ± 13.4 A | 24.6 ± 4.9 Aa | 24.7 ± 6.4 Aab | 34.7 ± 7.1 Ab | |
MER | 63.9 ± 9.0 C | 48.3 ± 9.0 Ba | 45.0 ± 10.3 Ba | 67.1 ± 4.5 Cb | 67.7 ± 2.6 Cb |
CS | 59.5 ± 11.3 BC | 40.0 | 58.6 ± 1.8 Ba | 50.7 ± 1.1 Ba | 67.7 ± 8.4 BCa |
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Okuda, T.; Maeda, K.; Serizawa, I.; Watanabe-Saito, F.; Hisamoto, M. Differences in the Behavior of Anthocyanin Coloration in Wines Made from Vitis vinifera and Non-vinifera Grapes. Fermentation 2024, 10, 216. https://doi.org/10.3390/fermentation10040216
Okuda T, Maeda K, Serizawa I, Watanabe-Saito F, Hisamoto M. Differences in the Behavior of Anthocyanin Coloration in Wines Made from Vitis vinifera and Non-vinifera Grapes. Fermentation. 2024; 10(4):216. https://doi.org/10.3390/fermentation10040216
Chicago/Turabian StyleOkuda, Tohru, Kyohei Maeda, Itsuki Serizawa, Fumie Watanabe-Saito, and Masashi Hisamoto. 2024. "Differences in the Behavior of Anthocyanin Coloration in Wines Made from Vitis vinifera and Non-vinifera Grapes" Fermentation 10, no. 4: 216. https://doi.org/10.3390/fermentation10040216