EVOLUTION OF ANTHOCYANINS DURING VINIFICATION OF MERLOT AND PINOT NOIR GRAPES TO WINES

被引：9
|
作者：
Dimitrovska, M. [1 ]
Bocevska, M. [2 ]
Dimitrovski, D. [2 ]
Doneva-Sapceska, D. [2 ]
机构：
[1] Inst Publ Hlth, Skopje 1000, Macedonia
[2] Ss Cyril & Methodius Univ, Fac Technol & Met, Dept Food Technol & Biotechnol, Skopje 1000, Macedonia
来源：
ACTA ALIMENTARIA | 2015年 / 44卷 / 02期
关键词：
wine; anthocyanins; vinification; fingerprint; Merlot; Pinot Noir; RED WINES; COLOR; MACERATION; CULTIVARS; PATTERN; DIFFERENTIATION; FERMENTATION; STORAGE;
D O I：
10.1556/066.2015.44.0003
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The evolution of individual anthocyanins during vinification of Merlot and Pinot Noir grapes was studied using two different winemaking procedures for each grape variety. Additionally, the effect of the applied vinification on the anthocyanin composition of the obtained wine at the end of maceration and wine aged 6 months was investigated and compared with the anthocyanin patterns of the original grape. The dynamics of the extraction process was monitored daily during maceration by analysing the anthocyanins in the must using HPLC. The results showed that the anthocyanin composition of young wines was different from that of the grapes. The proportions of malvidin-3-glucoside and malvidin-acetate were higher in wines than in the grape skins, but this was not the case for malvidin coumarate. Application of different vinification procedures to the same raw material resulted in wines with similar anthocyanin patterns. However, the anthocyanin profiles changed with the ageing of the wines.
引用
收藏
页码：259 / 267
页数：9
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