Dipartimento di Chimica, Università degli Studi della Basilicata, I-85100 Potenza, Italy.
J Sci Food Agric. 2011 Dec;91(15):2749-55. doi: 10.1002/jsfa.4517. Epub 2011 Jul 28.
The present article reports the anthocyanin content in the berry skin and wine of the Italian red grape cultivar Aglianico (clone VCR11 grafted onto 1103 Paulsen), one of the most ancient vines and famous for its deep-red colour. Anthocyanins were extracted from frozen berry skin in an acidified methanol solution. The extraction mixtures, monitored for 120 h, were analysed by high-performance liquid chromatography.
The extraction from berry skin of delphinidin, petunidin and malvidin appeared to be a time-independent process, whereas the concentration of peonidin increased linearly with time. Peonidin-O-acetyl-glucoside was transferred from skin more slowly than petunidin-O-acetyl-glucoside and malvidin-O-acetyl-glucoside. The anthocyanin composition of the resulting wine showed that the total anthocyanin content was about one-tenth of the corresponding berry skin content. The ratio acetyl/coumaroyl anthocyanins in the wine was sharply higher than the value in berry skin (0.85 and 0.10, respectively), indicating an enrichment of acetyl derivatives in the wine.
Levels of single anthocyanins in wine were not always correlated with those detected in grapes, as they were affected by winemaking. The high values of some anthocyanins in Aglianico wine could ameliorate its quality, increasing the chromatic properties, aging stability and product acceptance.
本文报道了意大利红葡萄品种阿利坎特（克隆 VCR11 嫁接到 1103 保尔森）浆果皮和酒中的花色苷含量，该品种是最古老的葡萄藤之一，以其深紫红色而闻名。花色苷是从冷冻的浆果皮中用酸化甲醇溶液提取的。提取混合物在 120 小时内进行监测，并用高效液相色谱法进行分析。
从果皮中提取的矢车菊素、锦葵素和二甲花翠素似乎是一个与时间无关的过程，而翠雀素的浓度随时间呈线性增加。peonidin-O-acetyl-glucoside 从果皮中的转移速度比 petunidin-O-acetyl-glucoside 和 malvidin-O-acetyl-glucoside 慢。所得葡萄酒的花色苷组成表明，总花色苷含量约为相应浆果皮含量的十分之一。葡萄酒中乙酰基/香豆酰基花色苷的比例明显高于浆果皮中的值（分别为 0.85 和 0.10），表明葡萄酒中乙酰基衍生物的富集。
葡萄酒中单一花色苷的水平并不总是与葡萄中检测到的水平相关，因为它们受到酿酒的影响。阿利坎特葡萄酒中某些花色苷含量较高，可以改善其品质，增加色泽特性、陈酿稳定性和产品接受度。
