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Am. J. Enol. Vitic. 57:4:449-459 (2006)
Copyright © 2006 by the American Society for Enology and Viticulture.
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Pigment Profiles in Monovarietal Wines Produced in Uruguay

Cristina Alcalde-Eon1, Eduardo Boido2,*, Francisco Carrau2, Eduardo Dellacassa2 and Julián C. Rivas-Gonzalo1

1 Unidad de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Salamanca, Campus Miguel de Unamuno, 37007 Salamanca, Spain; 2 Sección de Enología, Facultad de Química, Universidad de la República, Gral. Flores 2124, 11800 Montevideo, Uruguay.

* Corresponding author [email: eboido{at}fq.edu.uy]

The aim of this study was to determine by HPLC-DAD-MS the pigment profiles and the different anthocyanin-derived pigment formation in four monovarietal young red wines produced in Uruguay from different grape varieties (Caladoc, Marselan, Marzemino, and Cheveñasco) and compare them to that of a young Vitis vinifera cv. Tannat wine produced in the same vintage. In quantitative terms, Tannat wine had the highest total pigment content whereas Cheveñasco had the lowest. Results showed differences not only in anthocyanin composition but also in the chemical nature of the major anthocyanin-derived pigments present in each wine. Tannat had the lowest content in derived pigments, vitisin A being the most representative. Caladoc and Marselan were characterized by the highest percentages of malvidin-3-glucoside and its acyl derivatives. The 4-vinylphenol derivative of malvidin-3-glucoside was the major pyranoanthocyanin in both wines, along with vitisin A in Caladoc and vitisin B in Marselan. The major anthocyanin-derived pigments of Marzemino were B-type vitisins. Marzemino also contained anthocyanin-flavanol acetaldehyde-mediated condensation products, which might indicate higher levels of acetaldehyde in this wine than in the others. Cheveñasco had the highest percentage of derived pigments, with the 4-vinylphenol derivative of malvidin-3-glucoside the most representative and the second most abundant compound after malvidin-3-glucoside.

Key words: anthocyanins, pyranoanthocyanins, anthocyanin-flavanol condensation products, red wines






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Copyright © 2006 by the American Society for Enology and Viticulture.