Analysis of Anthocyanins in Vitis Vinifera Wines and Red Color Versus Aging by HPLC and Spectrophotometry

Abstract

The red color of wines made from Vitis vinifera grapes in ten consecutive years between 1970 and 1979 was studied by measuring the anthocyanins. The anthocyanins were measured in Zinfandel and Cabernet Sauvignon using HPLC and spectrophotometry on newly fermented to very old wine. Also, anthocyanins were measured for three years in wines from the 1977 vintage. Information on Zinfandel anthocyanin composition is presented for the first time. Results show that anthocyanins are important in color for at least three years after fermentation and they continue to be present for up to five years. After 10 years of aging the anthocyanin levels are a few percent of new wine levels. The cinnamic acid acylated pigments disappear faster than the acetic acid acylated pigments. For unknown reasons it was also found that anthocyanin loss may be halted in some wines showing that they do not disappear linearly with time.