Interactions of Vitis vinifera L. cv. Pinot Noir grape anthocyanins with seed proanthocyanidins and their effect on wine color and phenolic composition

The initial concentration of anthocyanin and proanthocyanidin in wine affects the development SO 2 -resistant pigments, as well color non-color contributing polymeric fractions. However, effect extracted monomeric Pinot Noir ( Vitis vinifera L. cv.) grape anthocyanins with seed proanthocyanidins are poorly studied. In model ferments, reaction purified cv. noir extract were investigated at high low concentrations each reactant. During aging, decreased whereas pigments increased. Higher retained more soluble tannins ferments during while those higher lower had highest MCP-tannin ferments. HPLC analysis showed that fractions dependent upon anthocyanin/proanthocyanidin ratios inclined towards anthocyanin/low concentrations. Wine parameters measured form L*, a*, b*, C (chroma) H (hue) values a decrease hue chroma wines after aging. data supported findings ratio was critical for establishment stable deep red wines. • Monomeric disappeared faster presence High contrast to anthocyanin/high proanthocyanidin. resulted