This research was conducted at the University of Arkansas. Arkansas Agricultural Experiment Station Ms #95070.
HPLC Analysis of Cabernet Sauvignon and Noble Wine Pigment Fractions
Article first published online: 20 JUL 2006
Journal of Food Science
Volume 62, Issue 4, pages 684–687, July 1997
How to Cite
JOHNSTON, T. V. and MORRIS, J. R. (1997), HPLC Analysis of Cabernet Sauvignon and Noble Wine Pigment Fractions. Journal of Food Science, 62: 684–687. doi: 10.1111/j.1365-2621.1997.tb15435.x
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
- Ms received 11/7/96; revised 1/13/97; accepted 2/15/97.
- Cabernet Sauvignon;
- anthocyanin polymers
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.