Table 4.
Concentration of anthocyanins expressed as mg/L at the end of alcoholic fermentation in Monastrell wines (2016).
| Anthocyanins. | Traditional maceration | Pre-fermentative cold maceration + traditional maceration | ||||||
|---|---|---|---|---|---|---|---|---|
| Control | MeJ | BTH | MeJ + BTH | Control | MeJ | BTH | MeJ + BTH | |
| Del | 41 ± 5 a | 60 ± 1 c | 49 ± 5 ab | 55 ± 3 bc | 46 ± 2 a | 54 ± 0 b | 58 ± 1 c | 60 ± 0 c |
| Cyan | 17 ± 2 a | 23 ± 2 a | 18 ± 5 a | 25 ± 2 a | 24 ± 1 ab | 21 ± 2 a | 22 ± 2 ab | 26 ± 0 b |
| Pet | 77 ± 6 a | 98 ± 2 b | 86 ± 7 ab | 87 ± 2 ab | 79 ± 1 a | 89 ± 1 b | 95 ± 4 b | 93 ± 4 b |
| Pn | 42 ± 4 a | 55 ± 3 ab | 46 ± 8 ab | 55 ± 1 b | 58 ± 1 a | 49 ± 7 a | 54 ± 7 a | 54 ± 7 a |
| Malv | 346 ± 2 a | 408 ± 17 b | 386 ± 11 b | 335 ± 16 a | 319 ± 4 a | 368 ± 16 bc | 403 ± 19 c | 353 ± 5 ab |
| Vitisin A | 4.0 ± 0.0 a | 3.2 ± 3.1 a | 2.6 ± 2.2 a | 2.6 ± 2.3 a | 7.1 ± 3.0 a | 5.3 ± 0.1 a | 4.8 ± 0.3 a | 5.9 ± 0.5 a |
| Del acetate | 3.4 ± 0.1 a | 2.5 ± 1.7 a | 2.5 ± 2.0 a | 2.7 ± 1.7 a | 20 ± 10 a | 13 ± 1 a | 13 ± 1 a | 14 ± 0 a |
| Vitisin B | 3.8 ± 2.4 a | 1.8 ± 1.2 a | 2.1 ± 1.9 a | 1.9 ± 1.1 a | 8.8 ± 4.4 a | 10.0 ± 3.7 a | 8.2 ± 2.3 a | 11 ± 3 a |
| Acetyl vitisin A | 6.9 ± 0.6 a | 7.0 ± 1.1 a | 5.9 ± 2.4 a | 7.1 ± 0.8 a | 9.4 ± 8.9 a | 6.9 ± 4.5 a | 6.4 ± 4.2 a | 4.6 ± 1.8 a |
| Cyan acetate | 9.1 ± 0.8 a | 8.5 ± 2.3 a | 8.3 ± 3.3 a | 9.3 ± 2.3 a | 12 ± 5 a | 9.4 ± 0.2 a | 9.0 ± 0.6 a | 9.6 ± 0.7 a |
| Pet acetate | 11 ± 1 a | 11 ± 2 a | 10 ± 3a | 11 ± 2 a | 7.2 ± 5.9 a | 6.5 ± 4.1 a | 5.1 ± 2.6 a | 6.6 ± 4.4 a |
| Pn acetate | 8.6 ± 0.3 a | 8.4 ± 1.1 a | 7.9 ± 1.7 a | 9.2 ± 1.5 a | 15 ± 2 a | 15 ± 1a | 17 ± 2 a | 14 ± 1 a |
| Malv acetate + Del coum | 27 ± 1 a | 29 ± 3 a | 28 ± 1 a | 25 ± 2 a | 25 ± 6 a | 25 ± 1 a | 26 ± 1 a | 23 ± 1 a |
| Pn caf | 8.0 ± 0.3 a | 8.8 ± 0.7 a | 9.4 ± 1.1 a | 8.0 ± 0.1 a | 9.3 ± 4.0 a | 7.6 ± 0.4 a | 5.9 ± 0.1 a | 7.4 ± 0.7 a |
| Cyan caf+coum | 5.1 ± 0.2 a | 4.3 ± 0.8 a ± | 4.4 ± 0.0 a | 4.1 ± 0.0 a | 11 ± 4 a | 8.4 ± 0.5 a | 9.3 ± 0.5 a | 8.3 ± 0.9 a |
| Pet coum | 7.9 ± 0.6 a | 8.5 ± 0.1 a | 8.8 ± 1.2 a | 8.7 ± 0.5 a | 15 ± 5 a | 14 ± 1 a | 18 ± 2 a | 12 ± 0 a |
| Malv coum cis | 12.5 ± 0.1 ab | 13.8 ± 0.9 bc | 15.4 ± 1.3 c | 11.2 ± 0.2 a | 8.8 ± 2.0 b | 4.0 ± 0.2 a | 3.9 ± 0.9 a | 4.2 ± 1.3 a |
| Pn coum | 7.9 ± 0.1 a | 8.1 ± 0.4 a | 8.4 ± 0.2 a | 7.7 ± 0.5 a | 23 ± 5 b | 10 ± 4 a | 11 ± 2 a | 7.9 ± 0.4 a |
| Malv coum trans | 51 ± 3 b | 55 ± 3 b | 63 ± 1 c | 41 ± 4 a | 42 ± 0 a | 50 ± 1 b | 65 ± 1 c | 38 ± 3 a |
| Total anthocyanins | 690 ± 22 a | 813 ± 33 b | 762 ± 58 ab | 707 ± 13 a | 755 ± 20 a | 766 ± 22 a | 834 ± 17 b | 744 ± 26 a |
| Total nonacylated | 523 ± 19 a | 643 ± 13 b | 585 ± 36 ab | 557 ± 18 a | 526 ± 19 a | 581 ± 20 ab | 632 ± 28 b | 576 ± 35 ab |
| TriOH | 464 ± 13 a | 566 ± 17 c | 521 ± 23 bc | 477 ± 21 ab | 444 ± 10 a | 511 ± 20 b | 556 ± 12 c | 496 ± 5 b |
| DiOH | 59 ± 6 a | 78 ± 4 a | 64 ± 13 a | 80 ± 3 a | 82 ± 2 a | 70 ± 9 a | 76 ± 9 a | 80 ± 7 a |
| Total acylated | 152 ± 0 a | 158 ± 15 a | 167 ± 16 a | 138 ± 2 a | 204 ± 86 a | 163 ± 3 a | 183 ± 16 a | 146 ± 3 a |
| Acetates | 60 ± 1 a | 59 ± 10 a | 57 ± 11 a | 57 ± 6 a | 95 ± 22 a | 69 ± 8 a | 70 ± 3 a | 68 ± 9 a |
| Coumarates | 84 ± 2 b | 90 ± 4 b | 100 ± 4 c | 72 ± 4 a | 100 ± 32 a | 86 ± 5 a | 107 ± 13 a | 71 ± 3 a |
| Vitisines | 15 ± 3 a | 12 ± 5 a | 11 ± 6 a | 12 ± 4 a | 25 ± 16 a | 22 ± 8 a | 19 ± 6 a | 21 ± 5 a |
Abbreviations: Del, delphinidin 3-O-glucoside; Cyan, cyanidin-3-O-glucoside; Pet, petunidin 3-O-glucoside; Pn, peonidin-3-O-glucoside; Malv, malvidin-3-O-glucoside; Caf, caffeate; Coum, coumarylglucosides; DiOH, di-hydroxylated anthocyanins; TriOH, tri-hydroxylated anthocyanins. Data represent means±SD. Different letters in the same row and for each maceration treatment indicate significant differences according to the Duncan test (p < 0.05).