Effect of SO2 on the extraction of individual anthocyanins and colored matter of three Portuguese grape varieties during winemaking

Authors

  • C. Dallas
  • O. Laureano

DOI:

https://doi.org/10.5073/vitis.1994.33.41-47

Keywords:

anthocyanins, color, berry skin, HPLC-DAS, SO2, vinification, red wine, Perquita, Tinta Roriz, Tinta Barroca

Abstract

Periquita, Tinta Roriz and Tinta Barroca grapes were fermented under standard conditions with 3 levels of SO2 concentration. The anthocyanin monomers were separated by HPCL and identified by DAS on the grape skin extracts.

Periquita was the wine with the highest color density and the higher content in total anthocyanins. Malvidin 3-glucoside, peonidin 3-glucoside and petunidin 3-glucoside were found in largest amounts in Periquita wines, while delphinidin 3-gucoside and malvidin 3-glucoside-p-coumarate were present in higher concentrations in Tinta Barroca wines. Malvidin 3-glucoside acetate and peonidin 3-glucoside coumarate were found in the highest concentration in Tinta Roriz wines.

The influence of SO2 on the extraction of total anthocyanins and the major part of monomeric anthocyanins was very evident, but the rate of the extraction depends also on the nature of the anthocyanins and the characteristics of each variety. The high concentration of SO2 slowed down the formation of polymeric pigments.

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Published

2015-08-19

Issue

Vol. 33 No. 1 (1994): Vitis

Section

Article

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