Planta Med 2019; 85(18): 1494
DOI: 10.1055/s-0039-3399910
Main Congress Poster
Poster Session 1
© Georg Thieme Verlag KG Stuttgart · New York

Monomeric and oligomeric pigments in red wines: contribution to color and differences in compositions between wine varieties and vintages

JE Laitila
1   University of Turku, Department of Chemistry, Natural Chemistry Research Group,, Vatselankatu 2, 20014, Turku, Finland
,
JP Salminen
1   University of Turku, Department of Chemistry, Natural Chemistry Research Group,, Vatselankatu 2, 20014, Turku, Finland
› Author Affiliations
Further Information

Publication History

Publication Date:
20 December 2019 (online)

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Recently, a group-specific UPLC–MS/MS method was published, which can separately detect three different types of proanthocyanidin-malvidin adducts (1–3 in [Fig. 1]) directly from any wine sample [1]. Furthermore, the method can detect small, medium-sized and large oligomeric adducts separately, and it can detect some of the most typical monomeric anthocyanin adducts as well (4–10 in Fig. 1). Since, we have analyzed with the method a large sample set consisting of 317 unique red wines to study how the quantitative and qualitative variation in the red wine pigments explains the variation in the color intensity, and how the adduct profiles of different types of wine varieties and vintages compare to one another.

With a statistical model, we could explain 85% of the variation in the color intensity with only three compound groups (1, 2 and 7) out of the original 10 [Fig. 1]. Information about the relative sizes of the oligomeric adducts 1 and 2 were needed to achieve the high explanatory power of the model. In the young wines, the differences in the adduct composition between the wine varieties were found to be mostly quantitative. The evolutionary trends were partly similar between oligomeric adducts 1–3: the average sizes of the adducts increased towards older wines in all three groups, but the quantitative evolution of the concentrations differed between the groups. In conclusion, the group-specific methodology enabled the precise conclusions about the basic functions and properties of the oligomeric adducts in red wines.

Zoom Image
Fig. 1 The malvidin-based compound groups, which the UPLC–MS/MS method utilized in this study is able to detect. The abbreviation PA stands for proanthocyanidin.
 

  • References

  • 1 Laitila JE, Suvanto J, Salminen JP. Liquid chromatography–tandem mass spectrometry reveals detailed chromatographic fingerprints of anthocyanins and anthocyanin adducts in red wine. Food Chem 2019; 294: 138-151
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