Anthocyanin fingerprint of clones of Tempranillo grapes and wines made with them

Background and Aims:  Different clones with distinctive enological characteristics have been identified in many grape cultivars, but data on differences in anthocyanin composition of clones of the same cultivar are scarce. Thus, it has been considered of interest to check changes in the anthocyanin fingerprint of six different clones of Tempranillo grapes grown in the same vineyard, and of wines made with them, over three consecutive years.
Methods and Results:  Data were submitted to different statistical procedures. Despite slight differences in the anthocyanin fingerprint of some clones (relative content of different anthocyanins analysed), variations from year to year were more important than differences in the anthocyanin profile of the clones considered. This fact was also observed when the content (mg/kg grapes) of those molecules was considered. Moreover, Tempranillo wines made with different clones could be classified by discriminant analysis, using the anthocyanin fingerprint or the levels (mg/L wine) of several anthocyanins as predictor variables, and the year grapes were collected as a classification factor.
Conclusions:  The anthocyanin fingerprint of six clones of Tempranillo grapes grown in the same vineyard and that of wines made with them over three consecutive years was affected mostly by weather conditions, despite slight differences in the anthocyanin fingerprint of some clones.
Significance of the Study:  This is the first report on the anthocyanin composition of different clones of Tempranillo grapes and of wines made with them, and indicates that anthocyanin fingerprint of Tempranillo wines depends mainly on agroclimatic factors, and not on genetic differences among clones.     

Varietal and geographic classification of French red wines in terms of pigments and flavonoid compounds

Thirty-four French red wines originating from six different grape varieties and three different production areas were analysed in duplicate for 15 anthocyanins, ten flavonoids and three colour parameters, F-statistics, principal component analysis and stepwise discriminant analysis were used to identify and to explain differences among samples. Clear difference between wines made from different varieties were mainly related to anthocyanin 3-acylglucosides. Malvidin and peonidin 3-acetylglucosides were found in increasing concentrations in wines made respectively from Grenache, Carignan, Cinsault, Merlot, Carbernet Sauvignon and Cabernet Franc grapes; the concentrations of peonidin and malvidin 3-p-coumarylglucosides were higher in the Cinsault wines studied. Cabernet Sauvignon and Merlot wines made near Bordeaux had a less intense colour and a higher malvidin 3-glucoside content than wines from the same varieties produced near Narbonne. Wines made from Merlot, Cabernet Sauvignon and Cabernet Franc grapes contained more catechin, epicatechin and myricetin when produced in the south than in the north (Narbonne, Bordeaux, Angers). Of the samples analysed, 96%, and all of the nine extra wines, were correctly classified according to the variety of the grapes using four anthocyanins and catechin selected by step wise discriminant analyses.     

脱落酸处理对赤霞珠和烟73葡萄果皮花色苷组分的影响

目的：比较赤霞珠和烟73葡萄果皮花色苷组分的差异,以及脱落酸（abscisic acid,ABA）处理提高果实\着色前提下,对两个品种果皮花色苷组分的影响。方法：以烟73和赤霞珠为试材,在着色前期用200 mg/L ABA处理果穗,对照用清水代替激素。成熟采收后,提取果皮中花色苷,利用高效液相色谱-质谱联用方法,对花色苷组分进行定性和定量检测,然后进行比较分析。结果：对照中共检测到16 种花色苷,其中烟73果皮花色苷组分检测到15 种,含量为8 400.9 mg/kg,赤霞珠检测到12 种,含量为1 131.9 mg/kg。ABA处理显著提高了两品种果皮花色苷总量：烟73提高至10 380.2 mg/kg,赤霞珠提高至1 470.2 mg/kg。花色苷各大类总量也在不同程度得到提高。结论：烟73和赤霞珠两个不同葡萄品种间花色苷种类和含量存在显著差异。ABA处理显著提高了两品种果皮花色苷总量,并且不同种类花色苷含量均在不同程度得到提高,从而促进果实着色。     

Procyanidin Content of Grape Seed and Pomace, and Total Anthocyanin Content of Grape Pomace as Affected by Extrusion Processing

ABSTRACT: Grape juice processing by‐products, grape seed and pomace are a rich source of procyanidins, compounds that may afford protection against chronic disease. This study was undertaken to identify optimal extrusion conditions to enhance the contents of monomers and dimers at the expense of large molecular weight procyanidin oligomers and polymers in grape seed and pomace. Extrusion variables, temperature (160, 170, and 180 °C in grape seed, and 160, 170, 180, and 190 °C in pomace) and screw speed (100, 150, and 200 rpm in both) were tested using mixtures of grape seed as well as pomace with decorticated white sorghum flour at a ratio of 30 : 70 and moisture content of 45%. Samples of grape seed and pomace were analyzed for procyanidin composition before and after extrusion, and total anthocyanins were determined in pomace. Additionally, chromatograms from diol and normal phase high‐performance liquid chromatography were compared for the separation of procyanidins. Extrusion of both grape by‐products increased the biologically important monomer and dimers considerably across all temperature and screw speeds. Highest monomer content resulted when extruded at a temperature of 170 °C and screw speed of 200 rpm, which were 120% and 80% higher than the unextruded grape seed and pomace, respectively. Increases in monomer and dimer contents were apparently the result of reduced polymer contents, which declined by 27% to 54%, or enhanced extraction facilitated by disruption of the food matrix during extrusion. Extrusion processing reduced total anthocyanins in pomace by 18% to 53%. Practical Applications: Extrusion processing can be used to increase procyanidin monomer and dimer contents in grape seed and pomace. Procyanidins in grape by‐products have many health benefits, but most are present as large molecular weight compounds, which are poorly absorbed. Extrusion processing appears to be a promising technology to increase levels of the bioactive low molecular weight procyanidins.     

Characterization and quantification of anthocyanins in grape juices obtained from the grapes cultivated in Korea by HPLC/DAD, HPLC/MS, and HPLC/MS/MS

The characterization and quantification of anthocyanins in grape cultivars of Oll-Meoru (Vitis coignetiaexVitis labrusca), Neut-Meoru (Vitis coignetiaexVitis labrusca), Muscal Bailey A. (Vitis labruscana), and Campbell Early (Vitis labruscaxV. vinifera) cultivated in Korea were carried out by partial purification through XAD-7 column chromatography followed by C-18 HPLC/diode array detector (DAD), HPLC/MS, and HPLC/MS/MS analyses. The column oven temperature during the reverse phase C-18 HPLC greatly affected the separation of individual anthocyanins. The result showed that the optimum column oven temperature was 35 degrees C. Sixteen different anthocyanins (11 nonacylated and 5 acylated anthocyanins) were identified in the grape juices. Oll-Meoru, Neut-Meoru, and Muscat Bailey A (MBA) grape juices contained only nonacylated anthocyanins. Oll-Meoru and Neut-Meoru grape juices had same anthocyanins, but their proportions were considerably different. Peonidin 3,5-diglucoside and malvidin 3,5-diglucoside were the major anthocyanins in Oll-Meoru grape juice. Delphinidin 3-glucoside was, however, the major anthocyanin in Neut-Meoru grape juice. Peonidin 3-glucoside and malvidin 3-glucoside were the most abundant anthocyanins in Muscal Bailey A grape juice. Campbell Early grape juice contained both nonacylated and acylated anthocyanins. Cyanidin 3-(p-coumaroyl)glucoside-5-glucoside and peonidin 3-(p-coumaroyl)glucoside-5-glucoside were the most abundant anthocyanins in Campbell Early grape juice. Total anthocyanin contents were greatly different in different grape jucies, with the highest in Neut-Meoru juice (1043.5 microg/mL), followed by Oll-Meoru (997.7 microg/mL), MBA (390.2 microg/mL), and Campbell Early (183.9 microg/mL) juices. The total anthocyanin content in Neut-Meoru grape juice was 5.67 times higher than that in Campbell Early grape juice. This represents the 1st report on the systematic characterization and quantification of anthocyanins in the juices of these grapes cultivated in Korea.     

Anthocyanin Pigment Composition of Red-fleshed Potatoes

Red potatoes ( Solanum tuberosum and S. stenotomum ) were evaluated as potential sources for natural red colorants. Qualitative anthocyanin composition, pigment content and phenolic composition were screened on 33 cultivars. Monomeric anthocyanin content, determined by pH differential, ranged from 2 to 40 mg/100g tuber fresh weight. Two breeding clones, NDOP5847–1 and NDC4069–4, showed anthocyanin content >35 mg/100g. Anthocyanin composition was characterized by HPLC, spectral analyses and mass spectroscopy (MS). All red potato samples showed similar pigment profiles, with pelargonidin-3-rutinoside-5-glucoside acylated with p -coumaric acid being the major anthocyanin (ca 70%). Anthocyanin content and profiles of epidermal tissue and flesh were compared for NDC4069–4. The presence of glycoalkaloids in color extracts was detected by MS. Some red-fleshed potatoes may be good potential sources of food colorants.     

基于指纹图谱和化学计量学的浓香型白酒分类研究

该研究以市售畅销的7个品牌、不同等级的浓香型白酒为研究对象,利用气相色谱-质谱联用（GC-MS）技术建立了浓香型白酒中风味成分的指纹图谱,结合相似度分析、主成分分析（PCA）和判别分析（DA）对不同品牌的浓香型白酒样品进行了有效区分和鉴别。结果表明,不同品牌间样品的相似度存在一定差异;PCA表明前三个主成分累计方差贡献率达到89.71%,能对样品进行聚类和区分;利用判别分析可以将不同产地的酒样区分开,正确率为100%。综上,相同品牌不同等级的白酒具有明显的相关性,不同品牌白酒可以利用指纹图谱结合化学计量学方法进行鉴别和分类,为白酒质量控制及真伪鉴定提供了一种新方法。     

红葡萄酒花色苷结构和颜色的关系研究进展

花色苷是红葡萄酒颜色的主要物质基础.本文根据花色苷结构,对其进行了分类,即基本花色苷(非酰化花色苷)、酰化花色苷、吡喃花色苷和聚合花色苷;并对其结构和颜色的关系进行了综述讨论,为葡萄酒颜色机理的研究提供参考.     

花色苷稳定化途径及自聚合效应研究进展

花色苷作为一种天然食用色素,安全无毒,被认为是替代合成食用红色素的最理想的天然色素。但花色苷稳定性差,限制了其在食品领域中的应用。主要介绍了花色苷的种类、结构及变化和改善花色苷稳定性的方法,同时重点阐述了花色苷自聚合作用的发生机制、检测指标及利用现状等,并对花色苷的应用前景进行了展望。     

Varietal and geographic classification of french red wines in terms of major acids

Sweet potatoes (Ipomea batatas L (Lam) cv LO 323) were treated with naphthaleneacetic acid, and during storage at 25°C per cent sprouting and per cent weight loss were measured. Naphthaleneacetic acid was applied either under reduced pressure as a 1 g litre^?1 solution containing wetting agent or as a dust of 1, 10 or 100 mg per gram of talc. Application of naphthaleneacetic acid by either method reduced sprouting by more than 50% during a storage period of at least 40 days, with the exception of the 1 mg naphthaleneacetic acid per gram of talc which reduced sprouting by 29%. Treatments that significantly reduced sprouting increased water loss. A mechanism for the control of sprouting is proposed.     

Anthocyanin and Polyphenolic Composition of Fresh and Processed Cherries

ABSTRACT: The distribution of anthocyanin pigments and polyphenolics in 1 sour cherry ( Prunus cerasus ) and 3 sweet cherry ( Prunus avium ) cultivars was determined by high-performance liquid chromatography with diode array detection. Changes during frozen storage, canning, and brining were also monitored. Sweet cherry cultivars differed qualitatively with respect to the minor anthocyanins. Hydroxycinnamates are the major class of polyphenolics in sweet cherries, whereas flavanols are in the majority in Montmorency cherries. Hydroxycinnamates were greatly affected by processing and storage, whereas flavonol glycosides were quite stable. Half of the anthocyanins and polyphenolics were transferred to the syrup with canning, and nearly all were transferred to brine during brining.     

黑小麦籽粒花色苷组分的分离与鉴定

为鉴定黑小麦花色苷成分,选择四种黑小麦籽粒,优化提取方法,经C18-SCX-C18固相萃取,利用高效液相-四级杆-飞行时间质谱联用鉴定花色苷成分。研究表明黑小麦花色苷均存在于种皮,适合整粒提取花色苷。优化提取方法为：50%乙醇、1.0%盐酸、固液比1:5（w/v）,超声辅助提取4 h。花色苷粗提液经C18-SCX-C18混合模式的固相萃取方法处理后,杂质含量显著降低。质谱初步鉴定出18种花色苷类化合物,其中矢车菊素和芍药色素的衍生物为黑小麦主要的花色苷,占98 %以上。己糖是与花色苷苷元结合最多的糖,乙酰基和丙二酰基为最主要的酰基。此外发现两种花色苷结构,分别为矢车菊素-（双乙酰）己糖苷和矢车菊素+己糖苷+咖啡酸酰化（环化）。     

Black Currant Nectar: Effect of Processing and Storage on Anthocyanin and Ascorbic Acid Content

The degradation of anthocyanins and ascorbic acid in black currant nectar was studied during processing and storage. A continuous production process was used where the nectar was bottled within 4.0h; 20% of both components were lost in the main stream process. The choice of enzyme mainly affected the recovery of ascorbic acid. Pasteurization resulted in a loss of 2-6 % of the ascorbic acid content. About 50% of the original content of monomeric anthocyanins remained after 6 months storage at 20°C. The stabilities of delphinidins and cyanidins during storage were very similar. Deaeration of the nectar before bottling had no effect on anthocyanin content.     

山葡萄花青素超高压提取工艺优化及其组分分析

以‘双红’山葡萄为原料采用超高压法提取花青素,通过响应面法优化提取工艺,并应用高效液相色谱法分析‘双红’山葡萄水解液中花青素的种类及含量。结果表明:‘双红’山葡萄花青素最佳提取工艺参数为液料比8.5∶1(mL/g)、压力200 MPa、保压时间2 min,在此条件下,花青素得率最高为(0.304±0.007)g/100 g,较传统热浸提法(0.24±0.005)g/100 g提高了26.7%;‘双红’山葡萄花青素主要包括飞燕草素、矢车菊素、矮牵牛素、芍药素、锦葵素,含量分别为51.03、19.30、13.54、3.00、99.91 mg/100 g。高效液相色谱法分析花青素组分为‘双红’山葡萄色素的进一步开发利用提供理论依据。     

葡萄多酚的保健作用及其在酿酒葡萄成熟度判定中的应用

葡萄酒含有极其复杂的物质,其中葡萄多酚对葡萄酒品质具有决定性的作用。本文综述了当前葡萄多酚的研究成果以及在酿酒葡萄成熟度判定中的应用。通过实验证明,酿酒葡萄中葡萄多酚含量的测定值可以用于判断葡萄成熟度,对酿酒葡萄的适时采收具有普遍的指导意义。     

Blackberry Juice and Wine: Processing and Storage Effects on Anthocyanin Composition, Color and Appearance

Blackberry wine was made from thawed fruit (Evergreen variety) by fermentation of pulp, depectinized juice, and high-temperature short-time (HTST)-treated and depectinized juice. The effects of fining and storage on pigment composition, color and appearance were investigated. Seven anthocyanin pigments (cyanidin-3-glucoside, cyanidin-3-rutinoside, a xylose-cyanidin derivative, two acylated cyanidin derivatives, cyanidin and a polymeric derivative) were detected in the juices and wines by HPLC. Cyanidin-3-glucoside was highly unstable during fermentation. Haze development and sediment formation occurred, and 85 to 100% of total anthocyanins degraded. Blackberry juice that had been HTST-pasteurized, depectinized and fined produced wine with the most stable color and best appearance after storage.