Thematic electronic scientific online journal NCFSCHVW

Fruit growing
and viticulture of South Russia



Titova Elena Vladimirovna

Candidate of Chemical Sciences

Articles in journal: (total 1)

pdf
666 Кб
13 с.
Processing of fruit and berries production and grapes
Date posted: 17.09.2021
UDC: 663.253.3
DOI: 10.30679/2219-5335-2021-5-71-313-325
Keywords: TECHNOLOGY, WINE, ANTHOCYANS, ANALYSIS, MACERATION

Annotation

Coloring substances of red grape wines anthocyanins are represented mainly by mono and diglycosides, pyran and acylated forms. The qualitative and quantitative content of anthocyanins in red wines is determined by a number of factors, the main of which is the grape variety. Processing technology can also influence the anthocyanin composition. Purpose of the work: to study the content of anthocyanins, pyranos and acylated forms in dry wine from Cabernet-Sauvignon variety grown of Krasnodar region, depending on the technological methods of grape processing. Research methods: high performance liquid chromatography, spectrophotometry, sensory analysis. Peaks were identified using standard samples of malvidin mono glucoside (Sigma-Aldrich, Germany), as well as HPLC-MS. The objects of research are dry wines produced in industrial conditions from the Cabernet Sauvignon grape variety grown in the Krasnodar region. The obtained results showed that the conditions and their modification in the production of red wine have a significant effect on the concentration of anthocyanins. The highest concentration of malvidin monoglucoside equal to 142.1 mg/dm3 was found in the samples during cryomaceration with holding the pulp at temperatures from +2 to +4 ºC for 10 days. The average content of malvidin monoglucoside for six variants of the experiment was 115 mg/dm3 . It was found that carbon dioxide maceration for a month and cryomaceration to the greatest extent contribute to the formation of acylated forms of anthocyanins in dry wine from the Cabernet Sauvignon grape variety. The production of wine with the infusion of the pulp in a CO2 environment for 2 days followed by fermentation on the pulp leads to an increase in the content of anthocyanin pyranoforms.

How to cite
Drob A., Staroverov S., Vasiyarov G., Titova E., Prakh A. INFLUENCE OF GRAPE PROCESSING TECHNOLOGY ON THE CONTENT OF ANTHOCYANES IN RED WINE [Electronic resource] // Fruit growing and viticulture of South Russia. 2021. № 71(5). pp. 313–325. URL: http://journalkubansad.ru/pdf/21/05/24.pdf. DOI: 10.30679/2219-5335-2021-5-71-313-325 (request date: 29.03.2024).