The extraction kinetics of anthocyanins and proanthocyanidins from grape to wine in three different varieties

Abstract

<p style="text-align: justify;"><strong>Aims: </strong>To study the influence of the grape variety (Syrah, Monastrell and Cabernet Sauvignon) on the extraction kinetics of phenolic compounds (proanthocyanidins (PAs) and anthocyanins) during a skin maceration period of 20 days.<strong></strong></p><p style="text-align: justify;"><strong>Methods and results: </strong>Anthocyanins and PAs were analyzed by HPLC in three wine varieties during maceration time (20 days). The results showed that anthocyanin extraction followed the same kinetics for the three varieties. In the case of PAs, Syrah must-wine showed the highest concentration of these compounds, which were seen to be mainly skin-derived. Monastrell must-wine presented the lowest concentration of total PAs and the lowest percentage of skin-derived PAs. Cabernet Sauvignon must-wine obtained intermediate values for total PAs, although these compounds were more polymerized.</p><p style="text-align: justify;"><strong>Conclusion:</strong> Grape variety and extractability play a very important role in the wine PA profile. Thus, the highest values of total PAs were observed in the wines of Cabernet Sauvignon and especially Syrah.</p><p style="text-align: justify;"><strong>Significant and impact of the study: </strong>Knowledge of the kinetics of each variety during the maceration step may help manage the composition of wines in light of consumer preference.</p>