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Separation of Anthocyanin Pigments in Wine by Low Pressure Column Chromatography
Author(s) -
JOHNSTON TONY V.,
MORRIS JUSTIN R.
Publication year - 1996
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1996.tb14737.x
Subject(s) - wine , anthocyanin , chemistry , chromatography , pigment , fractionation , column chromatography , vitis vinifera , acetaldehyde , wine color , column (typography) , food science , botany , organic chemistry , biology , ethanol , structural engineering , connection (principal bundle) , engineering
The fractionation of wine anthocyanins was accomplished by direct injection onto a low pressure chromatographic column. A gradient method was modified to include water as an eluent. The procedure was used to analyze five different wine styles made with Vitis vinifera and Vitis rotundifolia grapes. The gradient profile consistently resolved the pigments in both Vitis vinifera and Vitis rotundifolia wines into four distinct fractions. Resultant chromatographic profiles showed that mono‐ and diglucoside anthocyanins in wines aged differently. The addition of acetaldehyde also affected anthocyanins in different ways, leading to different chromatographic profiles from non‐treated samples.