Anthocyanin composition of Montepulciano d'Abruzzo must during industrial fermentation process.

摘要

Changes in anthocyanin fractions during fermentation of Montepulciano d'Abruzzo wines during fermentation/maceration were monitored by HPLC with spectral array detection. 15 anthocyanins could be detected; an anthocyanin profile characteristic of the cv. Montepulciano d'Abruzzo was identified. Glycosylated anthocyanins predominated (67-72%), followed by acetylated (19-21%) and coumarylated (9-12%) anthocyanins. Concn. of total anthocyanins increased up to a max. at 21 days of fermentation/maceration, then declined. Concn. of individual anthocyanins followed this pattern; anthocyanin decomposition seemed to be unrelated to acetylation pattern.