𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Anthocyanins and Color Variables of Bulgarian Aged Red Wines

✍ Scribed by Silvia Tsanova-Savova; Stefan Dimov; Fany Ribarova

Publisher
Elsevier Science
Year
2002
Tongue
English
Weight
136 KB
Volume
15
Category
Article
ISSN
0889-1575

No coin nor oath required. For personal study only.

✦ Synopsis

The main sensory parameter for the quality of red wines is their color. Twenty-one Bulgarian red wines from five different grape varieties were analyzed (Cabernet-Sauvignon, Merlot, Melnik, Mavrud and Gamza) in order to determine color variables and evaluate pigment matter. The results show highest proportion of red color in Cabernet-Sauvignon (dA% = 59.2-46.9%), followed by Merlot, Mavrud, Melnik and Gamza (dA% = 48.1-34.4%). Total anthocyanins reach maximal level for Cabernet-Sauvignon-1998 (274 mg/L) and minimal value for Melnik-1998 (22 mg/L), and correlate with dA% value. The age index, polymeric anthocyanins/ monomeric anthocyanins, increases from 32.6% for Cabernet-Sauvignon-1998 to 87.5% for Gamza-1994 as the polymeric pigment forms have displaced the monomeric anthocyanins during aging process.

πŸ“œ SIMILAR VOLUMES

Method of separation of anthocyanins in
Method of separation of anthocyanins in red wines by HPLC
✍ DrdΓ‘k, M. ;Daučik, P. ;Simko, P. ;KarovičovΓ‘, J. ;RajniakovΓ‘, A. πŸ“‚ Article πŸ“… 1992 πŸ› John Wiley and Sons 🌐 English βš– 128 KB

## Abstract The selective and reproducible separation of anthocyanins is important not only from the analytical but also from the practical points of view, for judgment the origin of anthocyanins in products of the most frequently occurring cultures of __Vitis vinifera__. This work deals with the

Deterrmination of anthocyanins and relat
Deterrmination of anthocyanins and related components in red wines by micro- and capillary HPLC
✍ Paola Dugo; Olinda Favoino; Maria Lo Presti; Rosario Luppino; Giovanni Dugo; Lui πŸ“‚ Article πŸ“… 2004 πŸ› John Wiley and Sons 🌐 English βš– 203 KB

## Abstract Anthocyanins and derived components of red wines were determined by microHPLC using a 1 mm ID HPLC column coupled on‐line with an MS detector equipped with an ESI (ElectroSpray Ionisation) source. The use of microcolumn HPLC greatly enhanced detection performance, allowing direct identi