SEARCH

SEARCH BY CITATION

Keywords:

  • HPLC;
  • Cabernet Sauvignon;
  • Muscadine;
  • Noble;
  • anthocyanin polymers

ABSTRACT

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.