A Preliminary Study Of HPLC Fingerprint Of Anthocyanin In Red Grape And Wine

Anthocyanins are a group of compounds in red grape and wine, belonging to the flavones, and their distribution in grape depends on gene and environment conditions. Anthocyanins in wine are obtained from grape through maceration during fermentation. In order to identify and classify the grape variety and the wine material, production region and vintage year, some experiments were done, including the anthocyanin extraction from grape skin, determination of anthocyanin distribution in grape, pomace and wine. Also, the changes in anthocyanins in wine from the end of fermentation to bottling, and the degree of similarity of anthocyanin HPLC fingerprints in wine were studied. The results were as follows: 1. Difference in anthocyanin content and distribution were found in five wine grapes and two table grapes. The distribution of anthocyanins in Pinot Noir and Red Globe was very remarkable. Only non-acylated anthocyanin was detected in the former, while for the latter, only four anthocyanins were identified. The content of Mv 3-O-Glu in Cabernet Sauvignon was 2.17mg/g.The content in Pinot Noir, Cabernet Franc, Merlot, Granoir grape respectively was 1.56mg/g, 1.41mg/g, 1.18mg/g and 1.13mg/g, while the Kyoho and Red Globe grape were much lower at 0.24mg/g and 0.70mg/g respectively。2. Difference in anthocyanin content and distribution were found in four kinds of Cabernet Sauvignon, Cabernet Franc, Granoir and Pinot Noir grape pomace. The content of Mv 3-O-Glu in pomace of Cabernet Sauvignon was 0.38mg/g, while Cabernet Franc, Granoir and Pinot Noir grape were 0.23mg/g, 0.14mg/g and 0.11mg/g respectively. 3. The anthocyanin content of Cabernet Sauvignon, Cabernet Franc, Granoir and Pinot Noir wine declined from the end of fermentation to bottling. Different anthocyanin declined at different rates, and the lowest was Mv 3-O-Glu. In four wines, the content of Mv 3-O-Glu is highest in Cabernet Sauvignon wine, followed by Granoir wine, Cabernet Franc, and least Pinot Noir. The content in Granoir and Pinot Noir wine declined by 50.30% and 41.66% respectively over 7.37 months, while the Cabernet Sauvignon and Cabernet Franc wines declined less at 15.90% and 29.32%. 4. The correlative coefficient between Cabernet Franc and Merlot was 0.9902, Cabernet Sauvignon and Merlot 0.9431, Cabernet Sauvignon and Cabernet Franc 0.9393, and others less than 0.9393. The analysis result of correlative coefficient and cluster was similar. The correlative coefficient of wines made by the same grape varieties was higher than that of wines made by different grape varieties in the same production region, and the spread of cluster of the former was closer than that of the latter. The correlative coefficient and spread of cluster were different according to the difference in wine material, production area or vintage year. The results of this experiment, help to discriminate the wine material, production region and vintage year by the HPLC fingerprinting of anthocyanins in wine from the end of fermentation to bottling.