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Article

Changes in the Anthocyanins, Flavonoids and Hydroxycinnamic Acid Esters during Fermentation and Aging of Merlot and Cabernet Sauvignon

C. W. Nagel, L. W. Wulf
Am J Enol Vitic.  1979  30: 111-116  ; DOI: 10.5344/ajev.1979.30.2.111
C. W. Nagel
Department of Food Science and Technology, Washington State University, Pullman, Washington 99164.
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L. W. Wulf
Department of Food Science and Technology, Washington State University, Pullman, Washington 99164.
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Abstract

High-performance liquid chromatography (HPLC) was used to measure changes in the hydroxycinnamic acid-tartaric acid esters, anthocyanins, catechins and other 280-nm absorbing compounds during the vinification and aging of Merlot and Cabernet Sauvignon. The caffeoyl and p-coumaroyl tartrate ester concentrations decreased markedly during fermentation with only minor losses during aging. Anthocyanin concentration increased to a maximum by the third day and decreased thereafter such that by 240 days less than 10% of the original amount remained. Catechin contents of both varieties were similar, reaching a maximum by the fourth day and decreasing slowly with age. The epicatechin content of Merlot was significantly greater than with Cabernet Sauvignon. It also decreased during aging. However, the total catechin loss was only about ¼ that of the loss of anthocyanins. A large number of compounds absorbing at 280 nm were separated by HPLC and their changes followed during aging. Some are undoubtedly flavonols, but have not yet been identified.

  • Received July 1978.
  • Revision received November 1978.
  • Accepted November 1978.
  • Published online January 1979
  • Copyright 1979 by the American Society for Enology and Viticulture

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Changes in the Anthocyanins, Flavonoids and Hydroxycinnamic Acid Esters during Fermentation and Aging of Merlot and Cabernet Sauvignon
C. W. Nagel, L. W. Wulf
Am J Enol Vitic.  1979  30: 111-116  ; DOI: 10.5344/ajev.1979.30.2.111
C. W. Nagel
Department of Food Science and Technology, Washington State University, Pullman, Washington 99164.
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L. W. Wulf
Department of Food Science and Technology, Washington State University, Pullman, Washington 99164.
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Changes in the Anthocyanins, Flavonoids and Hydroxycinnamic Acid Esters during Fermentation and Aging of Merlot and Cabernet Sauvignon
C. W. Nagel, L. W. Wulf
Am J Enol Vitic.  1979  30: 111-116  ; DOI: 10.5344/ajev.1979.30.2.111
C. W. Nagel
Department of Food Science and Technology, Washington State University, Pullman, Washington 99164.
  • Find this author on Google Scholar
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L. W. Wulf
Department of Food Science and Technology, Washington State University, Pullman, Washington 99164.
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  • Find this author on PubMed
  • Search for this author on this site
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