Non-acylated and acylated anthocynins in red wines of different ages: Color contribution and evaluation
2023
Wang, Zhaoxiang | Zhang, Lin | Li, Yuyu | Liu, Qianqian | Yuan, Chunlong
This study investigated the non-acylated and acylated anthocyanins and chromatic characteristics of 108 red wines with a range of ages. The K-means cluster analysis showed that the evolution pattern of cyanidin-3-O-glucoside (Cy) differed among non-acylated anthocyanins and the pattern of malvidin-3-O-(6-O-acetyl)-glucoside (Mv-ac) differed among acylated anthocyanins. Partial least squares regression (PLS) showed that non-acylated anthocyanins, especially Cy, contributed to the red-violet color. Wine age, tawny characteristics, and color density strongly negatively correlated with anthocyanins. Wine age played an essential role in chromatic characteristics and anthocyanins, especially more than 4 years. A prediction model of wine age was established using the chosen variables of color parameters and anthocyanins employing PLS. This model showed good performance in predicting the wine age. Besides malvidin-3-O-glucoside (Mv), other anthocyanins and acylated forms with low content were demonstrated to be promising and practical chemical parameters for predicting the age of dry red wine.
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