Anthocyanins and Color Variables of Bulgarian Aged Red Wines

Tsanova-Savova, Silvia; Dimov, S.; Ribarova, F.

doi:10.1006/jfca.2002.1100

Cited by 22 publications

(15 citation statements)

References 10 publications

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“…Hue values were ranged between 0.52 to 0.75, characteristic for young red wines (Glories, 1984a;Glories, 1984b), as our wines were, that is consistent with values from literature (Tsanova-Savova, Dimov, & Ribarova, 2002;Kontkanen, Reynolds, Cliff, & King 2005). Hue values, which increase throughout aging, were slightly lower for Vranec wines (average 0.61) compared to the other varieties (average 0.65).…”

Section: Total Phenols Colour Hue and Antioxidant Activity Determinsupporting

confidence: 90%

Targeted analysis of bioactive phenolic compounds and antioxidant activity of Macedonian red wines

et al. 2015

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a b s t r a c tPhenolic composition of twenty-two Macedonian red wines, including ten autochthonous monovarietal Vranec wines produced with different yeasts for fermentation, and twelve wines from international varieties (Syrah, Merlot and Cabernet Sauvignon) from different wine regions was studied. All wines presented relatively high value of total phenols and antioxidant activity. A total of 19 phenolic compounds were identified and quantified using HPLC-DAD and among them, malvidin-3-glucoside and its derivatives were the major compounds, followed by the petunidin derivatives, while caftaric acid was the predominant cinnamic acid derivative in all wines. The anthocyanin content was mainly affected by the grape variety and to a less extent by the yeast used in fermentation. In particular, the use of locally isolated yeasts affected higher amount of anthocyanins and phenolic acids compared to the wines fermented with commercial yeasts. Principal Component Analysis showed a satisfactory grouping of red wines according to the grape variety.

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Section: Total Phenols Colour Hue and Antioxidant Activity Determinsupporting

confidence: 90%

Targeted analysis of bioactive phenolic compounds and antioxidant activity of Macedonian red wines

et al. 2015

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“…Hue (H) values ranged between 0.33 to 0.51 for Vranec and Cabernet Sauvignon (Table 1), respectively, which are characteristic for young red wines (Glories 1984a(Glories , 1984b and were in agreement with values from the literature (Tsanova-Savova et al 2002;Kontkanen et al 2005;Ivanova-Petropulos et al 2015). Stanušina wines showed high hue values (1.12, on average) due to the low content of red compounds that conferred a characteristic pale red colour compared to Vranec and 3-3 days of maceration, 6-6 days of maceration, 9-9 days of maceration TPC total phenols content, in Gallic acid equivalents GAE, CI colour intensity, H hue, AA antioxidant activity in Trolox equivalents TE Fig.…”

Section: Resultssupporting

confidence: 86%

“…Cabernet Sauvignon, as well as other red grape varieties (Tsanova-Savova et al 2002;Kontkanen et al 2005).…”

Section: Resultsmentioning

confidence: 99%

Extraction and evaluation of natural occurring bioactive compounds and change in antioxidant activity during red winemaking

et al. 2016

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Phenolic composition of red wines from Stanušina, a grape variety indigenous of the Republic of Macedonia, was compared with the regional Vranec and the international Cabernet Sauvignon. The extent of skin contact (i.e. maceration time) on levels of phenolic compounds and antioxidant activity of wines was evaluated. A total of 19 phenolic compounds were identified and quantified. Among these malvidin-3-glucoside and its derivatives were the major compounds, while caftaric acid was the predominant cinnamic acid derivative, followed by catechin, the main flavan-3-ol. The concentration of hydroxycinnamic acids, anthocyanins and (+)-catechin ranged from 224 to 511 mg/L, 22 to 360 mg/L and 26 20 to 375 mg/L, respectively and peaked at 3rd, 6th and 9th day of maceration, respectively. However, prolong maceration slightly decreased their concentration. Stanušina wines presented high levels of hydroxycinnamic acids and antioxidant activity.

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“…However, the breakthrough curve of anthocyanins was still very wide even with the lowest flow rate (1 BV/h). Therefore, the M a n u s c r i p t 18 shape most probably resulted from agglomeration or polymerization [32][33][34][35] of anthocyanins in the extract. These phenomena would prevent the adsorption of anthocyanins on XAD-7HP due to size exclusion.…”

Section: Purification Of Anthocyanins With Xad-7hp In a Columnmentioning

confidence: 98%

“…The main species in the extract were identified as acylated anthocyanins petunidincoumaroylrutinoside-glucoside and peonidin-p-coumaroylrutinoside-glucoside. No polymerization of anthocyanins[32][33][34][35] was detected in molar mass analyses with HPLC-MALLS. Over 99 % of the mass fraction in the raw extract was caused by molecules with a molar mass in range of 400-600 g/mol with polydispersity of approximately 1.4 (polydispersity of one equals molecules with all having the same molar mass).…”

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confidence: 98%