Anthocyanin-derived Pigments in Graciano, Tempranillo, and Cabernet Sauvignon Wines Produced in Spain

摘要

The anthocyanin profile of young wines made from Vitis vinifera cv. Graciano was determined by liquid chromatography/electrospray ionization-mass spectrometry (LC/ESI-MS) and compared with that of Vitis vinifera cv. Tempranillo and cv. Cabernet Sauvignon. Thirty-four anthocyanins and anthocyanin-derived pigments, including pyruvic acid, 4-vinylphenol, and vinylflavanol, plus direct and acetaldehyde-mediated condensation products, were found by direct analysis. Of particular interest was the presence of the cis isomer of malvidin-3-(6″-p-coumaroylglucoside), reported here in wine for the first time. Anthocyanins in Graciano wines were characterized by a high level of peonidins and equal distribution between acetyl and cinnamoyl glucosides in comparison with Tempranillo and Cabernet Sauvignon wines. The occurrence of anthocyanin-derived pigments in the different wines appeared to be related to the concentration of the corresponding anthocyanin precursors.