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HPLC Analysis of Cabernet Sauvignon and Noble Wine Pigment Fractions
Author(s) -
JOHNSTON TONY V.,
MORRIS JUSTIN R.
Publication year - 1997
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.1365-2621.1997.tb15435.x
Subject(s) - wine , chemistry , anthocyanin , chromatography , pigment , acetaldehyde , high performance liquid chromatography , vitis vinifera , wine color , fraction (chemistry) , food science , ethanol , botany , biochemistry , organic chemistry , biology
Vitis vinifera cv. Cabernet Sauvignon and Vitis rotundifolia cv. Noble wines were made with different skin contact times to investigate the anthocyanin content of fractions isolated from the wines by low pressure column chromatography. The effect of acetaldehyde addition to wine was also investigated. The fractions were analyzed by a modified HPLC procedure using a 3‐solvent gradient and a C‐18 reverse phase column. Cabernet Sauvignon fractions contained different combinations of anthocyanins; Noble wine fractions contained different ratios of five anthocyanins present in the wines. These differences are hypothesized to influence the long‐term stability of the wines.