Journal of the Serbian Chemical Society 2013 Volume 78, Issue 9, Pages: 1309-1322
https://doi.org/10.2298/JSC130101026D
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Characterisation of Vranec, Cabernet sauvignon and Merlot wines based on their chromatic and anthocyanin profiles
Dimitrovska Maja (Institute of Public Health, Skopje, Macedonia)
Tomovska Elena (Faculty of Technology and Metallurgy, Ss. Cyril and Methodius University, Skopje, FYR Macedonia)
Bocevska Mirjana (Faculty of Technology and Metallurgy, Ss. Cyril and Methodius University, Skopje, FYR Macedonia)
Wines of three different grape varieties, Vranec, Cabernet Sauvignon and
Merlot were examined for their characterisation in terms of anthocyanin and
chromatic profiles, total polyphenols and antioxidant potential. Total,
monomeric, polymeric and copigmented anthocyanins were determined by
spectrophotometry and the individual anthocyanin compounds were quantified
using HPLC-DAD. Chromatic profile was evaluated according to colour density,
hue, % red, % blue, % yellow and brilliance (% dA). The established data were
submitted to analysis of variance and principle component analysis in order
to evaluate their potential for differentiation of wines according to variety
and vintage. Vranec wines have shown distinctive characteristics, with the
highest content of anthocyanins and values of colour intensity, % red and %
dA, compared to the other two studied varieties. The content of
petunidin-3-glucoside, peonindin-3-glucoside and anthocyanin acetates were
established as possible markers for differentiation of Vranec wines from
Cabernet Sauvignon and Merlot wines. However, none of the assayed parameters
could be used for differentiation of Cabernet Sauvignon from Merlot wines. It
was observed that wine age limits successful classification of the wines by
variety according to anthocyanins. The chromatic parameters allowed
distinguishing of young (aged up to 1 year) from old Vranec wines.
Keywords: wine, anthocyanins, Vranec, color, differentiation