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Anthocyanins in ‘Cabernet Gernischet’ (Vitis vinifera L. cv.) Aged Red Wine and Their Color in Aqueous Solution Analyzed by Partial Least Square Regression

첫 페이지 보기
  • 발행기관
    한국식품과학회 바로가기
  • 간행물
    Food Science and Biotechnology SCIE KCI 등재 SCOPUS 바로가기
  • 통권
    Volume 18 Number 3 (2009.06)바로가기
  • 페이지
    pp.724-731
  • 저자
    Fu-Liang Han, Shou-Mei Jiang, Jian-Jun He, Qiu-Hong Pan, Chang-Qing Duan, Ming-Xia Zhang
  • 언어
    영어(ENG)
  • URL
    https://www.earticle.net/Article/A108253

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원문정보

초록

영어
Anthocyanins are considered one of the main color determinants in aged red wine. The anthocyanins in aged redwine made from ‘Cabernet Gernischet’ (Vitis vinifera L. cv.) grape were investigated by high performance liquidchromatography- electronic spray ionization- mass spectrometry (HPLC-ESI-MS) and their color presented in aqueoussolution were evaluated using partial least square regression (PLS). The results showed that there were 37 anthocyaninsidentified in this wine, including 22 pyranoanthocyanins. The analysis of PLS indicated that different anthocyanins showeddistinct color values: malvidin 3-O-(6-O-acetyl)-glucoside-4-vinylguaiacol (Mv3-acet-glu-vg) presented the highest colorvalues, while malvidin 3-O-glucoside (Mv3-glu) showed least. Among the free non-acylated anthocyanins, peonidin 3-O-glucoside (Pn3-glu) showed the highest color values; the coumarylated anthocyanins presented higher color values than theircorresponding acetylated anthocyanins and parent anthocyanins; pyranoanthocyanins presented also higher color values thantheir original anthocyanins; the color of anthocyanins depended on their structure. This work will be helpful to revealevolution in aged red wine.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 References

키워드

color of anthocyanin ‘Cabernet Gernischet’ red wine partial least square regression

저자

  • Fu-Liang Han [ Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, PR China ]
  • Shou-Mei Jiang [ Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, PR China ]
  • Jian-Jun He [ Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, PR China ]
  • Qiu-Hong Pan [ Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, PR China ]
  • Chang-Qing Duan [ Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, PR China ] Corresponding author
  • Ming-Xia Zhang [ Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, PR China ]

참고문헌

자료제공 : 네이버학술정보

간행물 정보

발행기관

  • 발행기관명
    한국식품과학회 [Korean Society of Food Science and Technology]
  • 설립연도
    1970
  • 분야
    농수해양>식품과학
  • 소개
    본회는 사회일반의이익에 공여하기 위하여 공공법인의 운영에 관한 법률의 규정에 따라 식품 과학 전반에 관한 이론 및 기술연구와 그 응용을 촉진 및 보급시키며 학술과 사업을 연계시키고, 나아가 국민의 식생활을 질적, 양적으로 향상시킴을 목적으로 한다.

간행물

  • 간행물명
    Food Science and Biotechnology
  • 간기
    격월간
  • pISSN
    1226-7708
  • 수록기간
    1992~2009
  • 십진분류
    KDC 574 DDC 664

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