2011, Volume 14, Issue 1
Assessing the Wine Anthocyanin Profile for Red Grape Varieties Identification
National Institute for Research and Development for Cryogenics and Isotopic Technologies - ICIT Rm. Valcea, Uzinei Street no. 4, P.O. Box Raureni 7, 240050, Ramnicu Valcea, Romania
*Corresponding author: Roxana Elena Ionete, E-mail: email@example.comPublished: May 2011
In the current context of a global wine market, a challenging issue in wine controlling is referred to the determination of grape varieties authenticity. Due to the ability to provide the wines red colour by their extraction from grape skin into the wine during maceration and winemaking processes, assessing the anthocyans composition in red wines represents a relevant tool to approach the process of identifying red grape varieties.
The distribution and concentration of grape anthocyanins depends on the cultivar, maturity, climatic conditions, production area. Generally, in red grape varieties, malvidin is the major anthocyanidin. Instead, the amount of acylated anthocyanins is largely influenced by the grape variety and could be absent from some varieties such as Pinot Noire. To distinguish between different wine varieties, the samples analysis was performed on a HPLC, according with the OIV method. A total of 16 red wine samples from five grape varieties (Cabernet Sauvignon, Feteasca Neagra, Pinot Noire, Merlot and Burgund Mare) purchased from five different Romanian regions were analyzed.
According to the chromatograms drawn for each wine variety, the ratios of peak areas of separate anthocyans were evaluated.
Anthocyanins, authenticity, red wine, HPLC.
Tag search Anthocyanins authenticity red wine HPLC