Anthocyanin Transformation in Cabernet Sauvignon Wine during Aging

Abstract

Anthocyanins in Cabernet Sauvignon grapes and wines were elucidated by HPLC-MS/MS. Major anthocyanins in Cabernet Sauvignon grape extract are malvidin 3- O -glucoside and malvidin 3- O -acetylglucoside. In matured wine, anthocyanins are transformed to anthocyanin-vinyl derivatives, ethyl bridged anthocyanin-flavanol adducts, and anthocyanin-flavanol adducts. The major anthocyanin pigments are malvidin 3- O -glucoside-pyruvate, malvidin 3- O -acetylglucoside-pyruvate, malvidin 3- O -coumaroylglucoside-pyruvate, malvidin 3- O -glucoside-4-vinylphenol, malvidin 3- O -acetylglucoside-4-vinylphenol, and malvidin 3- O -coumaroylglucoside-4-vinylphenol. The presence of syringetin 3- O -glucoside and syringetin 3- O -acetylglucoside has been established for the first time in grape and wine. Keywords: Cycloaddition; condensation; Cabernet Sauvignon; wine; pyruvic acid; malvidin 3- O -glucoside; malvidin 3- O -acetylglucoside; syringetin 3- O -glucoside