Skip to main content
Advertisement

Main menu

  • Home
  • AJEV Content
    • Current Issue
    • Papers in Press
    • Archive
    • Best Papers
    • ASEV National Conference Technical Abstracts
    • Collections
    • Free Sample Issue
  • Information For
    • Authors
    • Open Access and Subscription Publishing
    • Submission
    • Subscribers
      • Proprietary Rights Notice for AJEV Online
    • Permissions and Reproductions
    • Advertisers
  • About Us
  • Feedback
  • Alerts
    • Alerts
    • RSS Feeds
  • Help
  • Login
  • ASEV MEMBER LOGIN
  • Other Publications
    • Catalyst

User menu

  • Log in

Search

  • Advanced search
American Journal of Enology and Viticulture
  • Other Publications
    • Catalyst
  • Log in
  • Follow ajev on Twitter
  • Follow ajev on Linkedin
American Journal of Enology and Viticulture

Advanced Search

  • Home
  • AJEV Content
    • Current Issue
    • Papers in Press
    • Archive
    • Best Papers
    • ASEV National Conference Technical Abstracts
    • Collections
    • Free Sample Issue
  • Information For
    • Authors
    • Open Access and Subscription Publishing
    • Submission
    • Subscribers
    • Permissions and Reproductions
    • Advertisers
  • About Us
  • Feedback
  • Alerts
    • Alerts
    • RSS Feeds
  • Help
  • Login
  • ASEV MEMBER LOGIN
Article

The Effect of pH on the Precipitation of the Anthocyanins of Wine as Their Lead Salts

L. R. Mattick, L. D. Weirs, W. B. Robinson
Am J Enol Vitic. January 1969 20: 206-212; published ahead of print January 01, 1969
L. R. Mattick
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Find this author on ADS search
  • Find this author on Agricola
  • Search for this author on this site
L. D. Weirs
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Find this author on ADS search
  • Find this author on Agricola
  • Search for this author on this site
W. B. Robinson
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Find this author on ADS search
  • Find this author on Agricola
  • Search for this author on this site
  • Article
  • Info & Metrics
  • PDF
Loading

Abstract

The precipitation of anthocyanin pigments from wine by lead acetate was studied at pH 4.7, 6.1, and 9.4. Ninety to 95% of the anthocyanins least stable to alkaline conditions, delphinidin and petunidin glycosides, were precipitated at pH 4.7. At pH 6.1 approximately 95% of the cyanidin glycosides, 75% of the malvidin monoglucosides, and 50% of the peonidin monoglucosides were precipitated. The anthocyanins remaining in solution following pnecipitation at pH 6.1 were removed at pH 9.4. Partial fractionation of the pigments by pH and lead salt precipitation appeared to be dependent upon the structure of the aglycone. Whether the wine anthocyanins were monoor diglucosides made little or no difference in their completeness of precipitation, but the substitution pattern of the aglucone was important. A basic medium was required for complete precipitation of the anthocyanins devoid of vicinal hydroxyl groups, malvidin and peonidin glycosides. Complete precipitation of the anthocyanins was accomplished by means of a sequential precipitation procedure using three separate pH levels. Calculated recovery by this procedure ranged between 94 and 102%.

  • Copyright 1969 by the American Society for Enology and Viticulture

Sign in for ASEV members

ASEV Members, please sign in at ASEV to access the journal online.

Sign in for Institutional and Non-member Subscribers

Log in using your username and password

Forgot your user name or password?

Pay Per Article - You may access this article (from the computer you are currently using) for 2 day for US$10.00

Regain Access - You can regain access to a recent Pay per Article purchase if your access period has not yet expired.

Forgot your user name or password?

PreviousNext
Back to top

Vol 20 Issue 4

Issue Cover
  • Table of Contents
  • Index by author
  • Back Matter (PDF)
View full PDF
Article Alerts
Sign In to Email Alerts with your Email Address
Email Article

Thank you for your interest in spreading the word on AJEV.

NOTE: We only request your email address so that the person you are recommending the page to knows that you wanted them to see it, and that it is not junk mail. We do not capture any email address.

Enter multiple addresses on separate lines or separate them with commas.
The Effect of pH on the Precipitation of the Anthocyanins of Wine as Their Lead Salts
(Your Name) has forwarded a page to you from AJEV
(Your Name) thought you would like to read this article from the American Journal of Enology and Viticulture.
CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.
Citation Tools
You have accessRestricted access
The Effect of pH on the Precipitation of the Anthocyanins of Wine as Their Lead Salts
L. R. Mattick, L. D. Weirs, W. B. Robinson
Am J Enol Vitic.  January 1969  20: 206-212;  published ahead of print January 01, 1969

Citation Manager Formats

  • BibTeX
  • Bookends
  • EasyBib
  • EndNote (tagged)
  • EndNote 8 (xml)
  • Medlars
  • Mendeley
  • Papers
  • RefWorks Tagged
  • Ref Manager
  • RIS
  • Zotero

Share
You have accessRestricted access
The Effect of pH on the Precipitation of the Anthocyanins of Wine as Their Lead Salts
L. R. Mattick, L. D. Weirs, W. B. Robinson
Am J Enol Vitic.  January 1969  20: 206-212;  published ahead of print January 01, 1969
del.icio.us logo Digg logo Reddit logo Twitter logo Facebook logo Google logo Mendeley logo
  • Tweet Widget
  • Facebook Like
  • Google Plus One
Save to my folders

Jump to section

  • Article
  • Info & Metrics
  • PDF

Related Articles

Cited By...

More from this TOC section

  • Sparkling Wines Produced from Alternative Varieties: Sensory Attributes and Evolution of Phenolics during Winemaking and Aging
  • Leaf Blade versus Petiole Analysis for Nutritional Diagnosis of Vitis vinifera L. cv. Tempranillo
  • Mechanical Canopy and Crop-Load Management of Pinot gris in a Warm Climate
Show more Article

Similar Articles

Advertisement

Temecula Wines Wonderful Nurseries J. Lohr Silverado Nuveen Natural Capital

AJEV Content

  • Current Issue
  • Papers in Press
  • Archive
  • Best Papers
  • ASEV National Conference Technical Abstracts
  • Collections
  • Free Sample Issue

Information For

  • Authors
  • Open Access/Subscription Publishing
  • Submission
  • Subscribers
  • Permissions and Reproductions
  • Advertisers

Alerts

  • Alerts
  • RSS Feeds

Other

  • Home
  • About Us
  • Feedback
  • Help
  • Catalyst
  • ASEV
asev.org

© 2022 American Society for Enology and Viticulture.  ISSN 0002-9254.

Powered by HighWire