Microoxygenation was applied to a red wine for five months following the end of alcoholic fermentation, and its effects on the concentration of anthocyanin and anthocyanin-derived compounds were studied by high-pressure liquid chromatography-electrospray ionization-mass spectrometry (HPLC-ESI-MS). Monomeric anthocyanins were detected together with direct anthocyanin-flavanol adducts, ethyl-linked anthocyanin-flavanol compounds, and pyranoanthocyanins. Microoxygenation resulted in wines with a lower concentration of monomeric anthocyanins and a higher concentration of ethyl-linked compounds and vitisin-related pigments than the control wine, while no effect was observed on the concentration of the direct adducts. Differences were also observed in the chromatic characteristics of the wine, with microoxygenated wines showing higher color intensity, a parameter that was highly correlated with the higher presence of pyranoanthocyanins.
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