Properties of Wine Polymeric Pigments Formed from Anthocyanin and Tannins Differing in Size Distribution and Subunit Composition

Abstract

To explore the effect of tannin composition on pigment formation, model ferments of purified 3-O-monoglucoside anthocyanins (ACN) were conducted either alone or in the presence of two different tannins. Tannins were isolated from grape seeds (Sd) or skins (Sk) following exhaustive extraction in 70% v/v acetone. The Sd and Sk tannin fractions had a mean degree of polymerization of 5.2 and 25.6, respectively. The Sd fraction was highly galloylated, at 22%, but galloylation was <2% in the Sk fraction. The Sk fraction was distinguished by a high proportion of prodelphinidin, at 58%. After a 6 month aging period, polymeric pigments were quantified and their color properties determined following isolation by solid-phase extraction. Wine color and polymeric pigment were highest in the treatment containing ACN+Sd and similar in the ACN+Sk and ACN treatments. The same trend between treatments was observed for total and polymeric nonbleachable pigments. Only minor changes in tannin subunit composition were found following ACN incorporation, but the size distribution of polymeric pigments determined by gel permeation chromatography decreased, in particular for the ACN+Sk treatment. Color incorporation in the higher molecular mass range was lower for ACN+Sk wines than for ACN+Sd wines. Compositional differences between the two tannin fractions may therefore limit the incorporation of ACNs in the colored form. The results suggest that in the ACN+Sk and ACN treatments, the formation of lower molecular mass oligomeric pigments was favored. In polymeric pigments derived from ACNs, the presence of ethyl- and vinyl-linked ACNs to the level of trimers was identified using mass spectrometry.

Anthocyanins from purple passion fruit (Passiflora edulia Sims) rind—An innovative source for nonbleachable pigment production

“…The oligomers formed by anthocyanins via ethyl bridges were detected in PW-A200 (Figure 2b), and the extracted ion of m/z 923 exhibited fragment ions at m/z 761, 599, 476, 448, and 314. The fragment ions at 761 were resulted from neutral loss of the glucose moiety (−162 u), while m/z 476 and 448 were derived from the cleavage of the C-3-G with or without ethyl-bridge which had been confirmed previously (Bindon et al, 2014). Furthermore, the consecutive loss of two glucoside moieties (−162 u) was also observed among m/z 923, 761, and 599.…”

Evolution of Sangiovese Wines With Varied Tannin and Anthocyanin Ratios During Oxidative Aging

“…Previous studies even showed that the T/A ratio affected the production of polymeric pigments during bottle aging (Gambuti et al, 2017 ) and after a strong oxidation of red wine (Picariello et al, 2017 ). The composition of grape native tannins (Bindon et al, 2014 ) and the level of marc pressing and related release-diffusion of phenolics to medium (Gambuti et al, 2004 ; Cerpa-Calderón and Kennedy, 2008 ; Setford et al, 2017 ) are others crucial factors that significantly influence the formation of polymeric pigments in wines.…”

Introduced clones of red grape varieties perspective for the Crimea

“…The mass concentration of phenolic and coloring substances in the clones of Cabernet-Sauvignon, Merlot and Bastardo Magarachsky exceeded those of traditional varieties. In general, the value of these indicators of all studied wine materials corresponded to the values typical for the Western European ecological-geographical group [5][6][7][8][9][10][11][12][13][14][15]. Tasting assessments of the studied wine materials are presented in Figure 1.…”