Isolation of Anthocyanins by High-Speed Countercurrent Chromatography and Application of the Color Activity Concept to Different Varieties of Red Grape Pomace from Macedonia

Abstract

Anthocyanins of Macedonian grape pomace from three varieties "Pinot noir", "Merlot" and "Vranec" were isolated by high speed countercurrent chromatography. After purification of the fractions by means of preparative high performance liquid chromatography the structures of isolated pigments were elucidated by electrospray ionization multiple mass spectrometry (ESI-MS n ) and nuclear magnetic resonance (NMR) spectroscopy. The major anthocyanin malvidin-3-glucoside and the minor pigments delphinidin-3-glucoside, cyaniding-3-glucoside, petunidin-3-glucoside, and malvidin-3-p-coumarоyl-glucoside were isolated.The "Color activity concept" was applied and visual detection thresholds of isolated anthocyanins were determined. The results of the "color activity value" of the isolated pigments and their detection thresholds were in good agreement with the color shade of the different varieties of red grape pomace.

Selection of 80 newly isolated autochthonous yeast strains from the Tikveš region of Macedonia and their impact on the quality of red wines produced from Vranec and Cabernet Sauvignon grape varieties

“…The relatively higher amount of monomeric anthocyanins in some wines produced from Vranec grape variety (V2, V7 and V1) in comparison to the same wines produced from Cabernet Sauvignon grape variety can be connected to the dependency of variety. As reported in our previous research (Kostadinović Veličkovska, Mirhosseini, & Bogeva, 2013), grape pomace produced from Vranec grape variety had the highest level of monomeric anthocyanins following by grape pomaces from Merlot and Syrah varieties (Kostadinović Veličkovska et al, 2013). Cabernet Sauvignon wine produced by yeast strain F-57 was the second wine with the highest level of monomeric anthocyanins and Vranec wine produced by yeast strain F-46 were wine with the highest level of these compounds after Vranec wines produced by yeast strain F-8.…”

Rapid separation of cyanidin-3-glucoside and cyanidin-3-rutinoside from crude mulberry extract using high-performance countercurrent chromatography and establishment of a volumetric scale-up process

“…Several preparative‐scale HSCCC studies have been reported, the preparative‐scale HSCCC instruments (850–1200 mL of total volume) were used to separate C3G or C3R from 430 mg to 10 g of enriched anthocyanin extracts or crude plant extracts. In those cases, the rotational speed and flow rate ranges were 700–1000 rpm and 3.0–5.0 mL/min, respectively, and the HSCCC run time was 120–600 min [, ]. The yields of C3G or C3R were dependent on whether the crude sample extracts were semi‐purified by resins or not before CCC run.…”

Influence of Autochthonous and Commercial Yeast Strains on Fermentation and Quality of Wines Produced from Vranec and Cabernet Sauvignon Grape Varieties from Tikveš Wine-Growing Region, Republic of North Macedonia

“…These pigments are mainly located in the grape skins and their extractability during winemaking depends on many factors such as their concentration in cell vacuoles and their interaction with the cell-wall polysaccharides, thus further affecting their stability and concentration in the must [11]. The biochemical pathways of formation in red wine are composed of a great variety of pyranoanthocyanin structures, namely carboxypyranoanthocyanins, methylpyranoanthocyanins, pyranoanthocyanin-flavanols, pyranoanthocyanin-phenols, portisins, oxovitisins, and pyranoanthocyanin dimers that can significantly influence the color and the overall taste of red wines as well as the monomeric anthocyanins and their color expression [12][13][14].…”