Table 5.
Concentration of anthocyanins expressed as mg/L at the end of alcoholic fermentation in Monastrell wines. (2017).
| Anthocyanins | Traditional maceration | Pre-fermentative cold maceration + traditional maceration | ||||||
|---|---|---|---|---|---|---|---|---|
| Control | MeJ | BTH | MeJ + BTH | Control | MeJ | BTH | MeJ + BTH | |
| Del | 28 ± 3 a | 25 ± 1 a | 29 ± 0 a | 27 ± 5 a | 22 ± 2 a | 26 ± 1 ab | 37 ± 3 c | 31 ± 0 b |
| Cyan | 12 ± 1 a | 15 ± 3 a | 13 ± 1 a | 18 ± 3 a | 9.9 ± 0.1 a | 16 ± 2 b | 17 ± 1 bc | 19 ± 1 c |
| Pet | 51 ± 4 a | 40 ± 1 a | 52 ± 1 a | 43 ± 8 a | 41 ± 4 a | 41 ± 5 a | 61 ± 10 b | 46 ± 0 ab |
| Pn | 31 ± 4 a | 26 ± 4 a | 28 ± 0 a | 29 ± 5 a | 25 ± 1 a | 28 ± 5 ab | 42 ± 3 c | 33 ± 1 b |
| Malv | 250 ± 15 b | 166 ± 1 a | 248 ± 17 b | 182 ± 27 a | 203 ± 18 a | 164 ± 15 a | 264 ± 36 b | 179 ± 3 a |
| Vitisin A | 3.6 ± 0.7 a | 3.0 ± 0.1 a | 4.0 ± 0.0 a | 4.1 ± 0.4 a | 3.8 ± 1.0 a | 3.6 ± 0.5 a | 4.7 ± 0.3 a | 4.1 ± 0.3 a |
| Del acetate | 8.6 ± 0.0 d | 6.2 ± 0.1 b | 7.5 ± 0.1 c | 5.4 ± 0.3 a | 6.2 ± 0.1 a | 6.2 ± 1.0 a | 8.7 ± 0.9 b | 6.9 ± 0.1 ab |
| Vitisin B | 2.1 ± 0.2 a | 1.7 ± 0.0 a | 2.0 ± 0.3 a | 2.0 ± 0.0 a | 1.9 ± 0.2 a | 2.0 ± 0.1 a | 2.2 ± 0.2 a | 2.2 ± 0.0 a |
| Acetyl vitisin A | 4.6 ± 0.1 a | 4.6 ± 0.5 a | 5.6 ± 0.7 a | 4.8 ± 0.7 a | 4.5 ± 0.3 a | 4.4 ± 0.5 a | 5.0 ± 0.1 a | 4.9 ± 0.0 a |
| Cyan acetate | 5.4 ± 0.3 ab | 4.0 ± 0.3 a | 8.2 ± 0.3 b | 5.9 ± 2.0 ab | 4.1 ± 0.5 a | 5.4 ± 1.8 ab | 9.8 ± 0.9 c | 8.3 ± 0.1 bc |
| Pet acetate | 6.3 ± 0.3 b | 4.6 ± 0.1 a | 6.1 ± 0.0 b | 4.8 ± 0.4 a | 5.3 ± 0.4 a | 4.9 ± 0.4 a | 6.9 ± 0.0 b | 5.3 ± 0.0 a |
| Pn acetate | 9.9 ± 0.7 b | 6.5 ± 0.2 a | 9.5 ± 0.1 b | 6.7 ± 0.5 a | 8.0 ± 0.8 a | 6.8 ± 1.0 a | 11 ± 1 b | 7.7 ± 0.2 a |
| Malv acetate + Del coum | 19 ± 1 b | 11 ± 0 a | 17 ± 1 b | 12 ± 1 a | 15 ± 1 ab | 12 ± 3 a | 18 ± 2 b | 12 ± 0 a |
| Pn caf | 4.9 ± 0.1 b | 2.5 ± 0.1 a | 4.6 ± 0.2 b | 2.5 ± 0.3 a | 3.8 ± 0.1 b | 2.7 ± 0.1 a | 4.5 ± 0.3 c | 3.0 ± 0.1 a |
| Cyan caf+coum | 4.9 ± 0.4 b | 3.7 ± 0.0 a | 4.6 ± 0.1 b | 3.5 ± 0.3 a | 4.1 ± 0.0 a | 3.8 ± 0.4 a | 6.3 ± .0.6 b | 4.5 ± 0.1 a |
| Pet coum | 8.0 ± 0.8 b | 4.6 ± 0.4 a | 8.3 ± 0.3 b | 4.7 ± 0.5 a | 6.8 ± 0.7 b | 4.6 ± 0.2 a | 9.3 ± 1.3 c | 5.1 ± 0.2 ab |
| Malv coum cis | 3.0 ± 0.2 a | 2.0 ± 0.4 a | 3.3 ± 0.8 a | 2.1 ± 0.1 a | 2.9 ± 0.2 b | 2.2 ± 0.0 a | 3.1 ± 0.3 b | 2.1 ± 0.3 a |
| Pn coum | 5.8 ± 0.7 b | 3.1 ± 0.1 a | 5.0 ± 0.2 b | 3.0 ± 0.3 a | 4.2 ± 0.0 b | 3.0 ± 0.4 a | 7.1 ± 0.6 c | 3.6 ± 0.1 ab |
| Malv coum trans | 31 ± 3 b | 16 ± 1 a | 31 ± 1 b | 17 ± 2 a | 25 ± 3 b | 15 ± 1 a | 32 ± 4 c | 16 ± 1 a |
| Total anthocyanins | 489 ± 32 b | 346 ± 6 a | 488 ± 17 b | 376 ± 56 a | 397 ± 36 a | 352 ± 36 a | 550 ± 71 b | 395 ± 6 a |
| Total nonacylated | 372 ± 27 b | 273 ± 8 a | 371 ± 17 b | 298 ± 48 ab | 301 ± 27 a | 275 ± 30 a | 421 ± 58 b | 309 ± 5 a |
| TriOH | 328 ± 22 b | 231 ± 2 a | 330 ± 19 b | 251 ± 40 a | 266 ± 26 a | 231 ± 24 a | 362 ± 54 b | 256 ± 4 a |
| DiOH | 43 ± 5 a | 41 ± 6 a | 41 ± 2 a | 47 ± 8 a | 35 ± 1 a | 44 ± 7 ab | 59 ± 4 c | 53 ± 2 bc |
| Total acylated | 107 ± 5 b | 64 ± 2a | 105 ± 1 b | 67 ± 7 a | 85 ± 7 a | 67 ± 5 a | 117 ± 13 b | 75 ± 1 a |
| Acetates | 49 ± 0 b | 32 ± 0 a | 49 ± 1 b ± | 35 ± 4 a | 38 ± 3 a | 36 ± 4 a | 55 ± 6 b | 40 ± 0 a |
| Coumarates | 52 ± 5 b | 29 ± 2 a | 52 ± 0 b | 30 ± 3 a | 43 ± 3 b | 28 ± 1 a | 58 ± 6 c | 32 ± 1 a |
| Vitisines | 10 ± 1 a | 9.2 ± 0.4 a | 12 ± 1 a | 11 ± 1 a | 10 ± 1 a | 10 ± 1 a | 12 ± 1 a | 11 ± 0 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).