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Journal of Food Engineering 77 (2006) 1012–1017

Influence of different maceration times on theanthocyanin composition of wines made from Vitis vinifera

L. cvs. Bogazkere and Okuzgozu

Hasim Kelebek a, Ahmet Canbas a,*, Serkan Selli a, Cedric Saucier b,Michael Jourdes b, Yves Glories b

a University of Cukurova, Faculty of Agriculture, Department of Food Engineering, 01330-Adana, Turkeyb Faculte d’Enologie de Bordeaux, Universite Victor Segalen Bordeaux 2, 351 cours de la Liberation, 33405-Bordeaux, France

Received 4 May 2005; accepted 9 August 2005Available online 27 September 2005

Abstract

The effect of three different maceration times (3, 6, and 10 days) on the anthocyanin composition of Bogazkere and Okuzgozu redwines produced in Turkey was studied. A high-performance liquid chromatographic method coupled with diode-array detection wasused to identify and quantify anthocyanin compounds of the wines. Fourteen different anthocyanin compounds were detected in Bogazk-ere wines while the Okuzgozu wines had thirteen compounds. It was observed that the concentration of anthocyanin compounds of theBogazkere wines was much higher compared to the Okuzgozu wines. Malvidin-3-glucoside and its acylated esters were the major antho-cyanins in both wines. It was observed that the amount of the total anthocyanin compounds in both wines increased to the maximumvalue within 6 days of the skin maceration time.� 2005 Elsevier Ltd. All rights reserved.

Keywords: Anthocyanin; Maceration; Wine; Okuzgozu; Bogazkere

1. Introduction

Anthocyanins are the most common natural pigments asthey are found in many flowers and fruits, where they im-part brilliant red and blue colour. They are the main pig-ments of red grapes and mainly responsible for thecolour of red wines. They are considered to be one of themost important attributes in red wine quality. It has beenreported that the most abundant anthocyanin found ingrapes is malvidin-3-glucoside and that about 20 differentanthocyanin compounds may be present in the skin of

0260-8774/$ - see front matter � 2005 Elsevier Ltd. All rights reserved.

doi:10.1016/j.jfoodeng.2005.08.032

* Corresponding author. Tel.: +90 322 338 68 60; fax: +90 322 338 6614.

E-mail address: acanbas@cu.edu.tr (A. Canbas).

grape (Glories, 1999; Mazza, 1995; Ribereau-Gayon &Glories, 1987).

Vitis vinifera anthocyanins appear in grapes in the mat-uration period at veraison as anthocyanin monoglucosidesand respective acylated esters (acetyl, coumaroyl, and caf-feoyl). In the veraison period, grape colour is changeddue to the accumulation of anthocyanins in the skins ofred grapes (Darne & Glories, 1988; Ribereau-Gayon,1982). The types and concentration of the anthocyaninsin red wine depend on the grape variety, ripening, climaticconditions, wine making practices (the use of enzymes,maceration conditions, and fermentation temperature),and ageing. Among these factors, maceration conditionshave the largest impact on anthocyanins and other sensorycharacteristics of the red wines. The colour of the red wineis basically due to the extraction of anthocyanins fromgrape skin during maceration process (Auw, Blanco,

H. Kelebek et al. / Journal of Food Engineering 77 (2006) 1012–1017 1013

O�Keefe, & Sims, 1996; Glories, 1999; Rodrıguez-Delgado,Gonzalez-Hernandez, Conde-Gonzalez, & Perez-Trujillo,2002; Sims & Bates, 1994; Zimman, Joslin, Lyon, Meier,& Waterhouse, 2002).

In the literature, the anthocyanin composition of winesproduced in several regions has been extensively studied bymany researchers (Bakker & Timberlake, 1985; Gonzalez-Neves, Gomez-Cordeves, & Barreiro, 2001; Sun, Spranger,Rogue-do-Vale, Leandro, & Belchior, 2001; Wulf & Nagel,1978). However, there has been no study on the anthocyaninprofile of the Bogazkere and Okuzgozu wines produced inTurkey. The Bogazkere and Okuzgozu are native red grapevarieties of Vitis vinifera, grown in eastern Turkey, especiallyin the Elazig, Malatya, and Diyarbakir provinces. Thesegrapes are the most important varieties used for the highestquality red wines in Turkey (Cabaroglu, Canbas, Lepoutre,& Gunata, 2002).

The objective of this study was first to determine theanthocyanin composition of the wines produced from theVitis vinifera L. cv. Bogazkere and Okuzgozu grapes grownin Turkey and second to investigate the effect of differentmaceration times on these compounds.

2. Materials and methods

2.1. Grapes and winemaking

Sound grapes from Bogazkere and Okuzgozu cultivarswere manually harvested at optimum maturity in the2002 vintage in Elazig province and transported to theExperimental Winery at the Department of FoodEngineering, University of Cukurova, located in Adana,Turkey. Experiments were carried out with 1000 kg grapesof each variety. Bogazkere must had a 7.1 g/l of titratableacidity (as tartaric acid), 3.3 of pH, and 204 g/l of reducingsugar. On the other hand, Okuzgozu must had a 7.9 g/l oftitratable acidity (as tartaric acid), 3.0 of pH, and 193 g/l ofreducing sugar.

Grapes were destemmed and crushed in a commercialgrape destemmer-crusher. They were then homogeneouslytransferred into three stainless-steel tanks for the macera-tion and added with 20 mg/kg sulfur dioxide. Three differ-ent skin maceration periods were assayed: 3, 6, and 10days. After maceration, pomaces were pressed gently inhorizantal press. Alcoholic fermentations were conductedby Zymaflore F10 yeast culture (Lafford Oenologie,Bordeaux, France) at room temperature (�25 �C). Duringalcoholic fermentation, temperature and must density weremonitored twice a day. Alcoholic fermentation took 10days for cv. Bogazkere while it took eight days for cv.Okuzgozu. After fermentation, the wines were racked andkept at 20 �C to stimulate spontaneously malolactic fer-mentation and checked by paper chromatograph. Whenthe malolactic fermentation was completed the wineswere racked and again 80 mg/l sulfur dioxide was added.Finally, wines were bottled into 750 ml bottles and storedat 15 �C until analysis.

2.2. Standard chemical analysis

Total acidity, pH, and reducing sugar analysis (OIV,1990) were performed in the musts and wines. Addition-ally, the wines were analysed for density, ethanol, volatileacidity, total phenolic compounds (280 index), and tannin(OIV, 1990; Ough & Amerine, 1988).

Spectrophotometric colour analysis: A direct measure-ment of absorbance of the wines in 420, 520, and 620 nmwas carried out in Uvikon 922 (Kontron Instruments�)spectrophotometer with a 1 mm quartz cell. The followingvariables were then calculated: colour intensity (CI) as thesum of 420 nm, 520 nm, and 620 nm absorbances; tint asthe proportion of the absorbances measured at 420 nmand 520 nm; proportion of yellow colour (% Ye) as the rela-tion between 420 nm absorbance and colour intensity; pro-portion of red colour (% Rd) as the relation between 520 nmabsorbance and colour intensity; proportion of blue colour(% Bl) as the relation between 620 nm and colour intensity,and proportion of red color produced by flavylium cationsof the free and bound anthocyanins (dA%) (Glories, 1984).

2.3. HPLC analysis of anthocyanins

The chromatograph was a Beckman� apparatus (SystemGold HPLC 126, Diode Array Detector 168) fitted with theNew Gold� software. The column used was an RP-18XTerraTM (Waters Corporation, Milford, MA, USA):4.6 mm · 100 mm, 3.5 lm equipped with a precolumn4.6 mm · 4.5 cm (same granulometry). Solvents used werewater acidified with formic acid (5%) (A) and methanol acid-ified in the same manner (B). Anthocyanin compounds wereeluted under the following conditions: 1 ml/min flow rate,elution with linear gradients from 0% to 5% B in 1 min, from5% to 40% B in 29 min, from 40% to 100% B in 10 min,followed by washing and reconditioning the column. Theultra-violet–visible spectra (scanning from 200 nm to600 nm) were recorded for all peaks. Identification of antho-cyanins was obtained by using authentical standards and bycomparing the retention times and ultra-violet–visiblespectra with those found in the literature (Hebrero, Santos-Buelga, & Rivas-Gonzalo, 1988; Mazza, Fukumoto,Delaquis, Girard, & Ewert, 1999; Revilla, Ryan, & Martin-Ortega, 1998). Quantification of anthocyanins was based onthe peak areas at 520 nm. Delphinidin-3-glucoside,cyanidin-3-glucoside, petunidin-3-glucoside, peonidin-3-glucoside, and malvidin-3-glucoside, obtained fromExtrasynthese� (Lyon, Genay-France) were used as stan-dards for their respective peaks and derivatives. The linearcalibration curves were obtained by injecting different con-centration of standards. Unknown concentrations weredetermined from linear regression equations.

2.4. Statistical analysis

The data were submitted to one-way analysis of varianceto test the influence of different maceration times on the

1014 H. Kelebek et al. / Journal of Food Engineering 77 (2006) 1012–1017

chemical and anthocyanin composition of the wines. Fur-ther, Duncan�s multiple range test was used to comparethe means.

All of the statistical analyses were performed using SPSSstatistics software version 11.0 (SPSS Inc., Chicago, IL,USA).

3. Results and discussion

3.1. The effect of maceration times on general wine

composition

General composition of the wines obtained with differ-ent maceration times from cvs. Bogazkere and Okuzgozuis given in Table 1. Maceration time had no uniform effecton density, ethanol, pH, residual sugar, volatile acidity,and total acidity. Total phenolic compounds and tanninamounts significantly increased with increased skin contacttime and reached the maximum level on the 10th day forboth wines (Table 1). Similar results for red wines were re-ported by Auw et al. (1996), Ribereau-Gayon and Glories(1987), Ribereau-Gayon, Sudraud, Milhe, and Canbas(1970), Ricardo-da-Silva, Cheynier, Samson, and Bourzeix(1993) and Spiora and Granda (1998). The wine made fromcv. Bogazkere showed a markedly higher concentration oftotal phenolic compounds and tannin compared to cv.Okuzgozu. As previously stated by Canbas, Unal, Deryao-glu, Erten, and Cabaroglu (1995), Bogazkere is one of therichest varieties in Turkey in terms of its total phenoliccompounds and tannin content. The colour intensity(A420 + A520 + A620) of the wines increased from days 3to 6. However, the skin maceration time of 10 days resultedin a reduction in the colour intensity (Table 1). The tint

Table 1Chemical composition of the Bogazkere and Okuzgozu wines

Analysis Bogazkere wines

Days of skin maceration

3 6 10

Density (20 �C/20 �C) 0.9943 0.9944 0.9943Ethanol (% v/v) 12.2 12.1 12.2Total acidity1 (g/l) 6.7 6.8 6.8PH 3.4 3.3 3.3Volatile acidity2 (g/l) 0.30 0.30 0.31Residual sugar (g/l) 2.2 2.1 2.2Total phenolics (280 index) 52c 64b 68a

Tannin (g/l) 4.4c 5.5b 6.3a

Colour intensity 1.41c 1.56a 1.54b

Tint 0.60b 0.61b 0.63a

% Ye 34.9b 34.5b 36.5a

% Rd 57.5b 58.0a 55.8c

% Bl 7.3c 8.2a 7.9b

% dA 63.5a 63.0b 61.3c

nd: not detected; Results are the means of three repetitions. Sig.: significance a1 As tartaric acid.2 As acetic acid.* p < 0.05.

** p < 0.01.***p < 0.001.

value (A420/A520) slightly increased with the macerationtime in both wines. These results are in agreement withthe findings of other researchers (Canbas, 1971; Glories,1978; Gomez-Plaza, Gil-Munoz, Lopez-Roca, Martinez-Cutillas, & Fernandez-Fernandez, 2001). The colour inten-sity and tint reflect direct information regarding the wineage and condition. Extended skin maceration time didnot result in significant influence on Ye%, Rd%, and Bl%. The wines made with 6 days of skin maceration hadhighest Rd% and Bl% colour proportion for both wines(Table 1). As previously reported, the optimal ratiobetween the components of red wine colour is consideredto be % Ye: 35, % Rd: 55, and % Bl: 10 (Glories, 1984).Our findings in this study are very similar to those reportedby Glories. As can be seen in Table 1, the dA% values ofBogazkere and Okuzgozu wines were significantly higherwith 3 days of skin maceration compared to 6 and 10 days.When the dA% value is below 40, red wine colour is darkand atypical (Glories, 1984). Our results showed that bothwines had a dA% value greater than 60% (Table 1).

3.2. The effect of maceration times on anthocyanincomposition of the wines

Table 2 shows the effect of skin maceration time on theanthocyanin contents of the Bogazkere and Okuzgozuwines, expressed as the means (mg/l) of the three analyticalrepetitions. Fourteen anthocyanin compounds were identi-fied and quantified for Bogazkere wine (Fig. 1), while theOkuzgozu wines had thirteen compounds (Fig. 2). It wasobserved that the anthocyanin profiles of both varietieswere quite similar. However, the total anthocyanin contentin Bogazkere wines was clearly greater than Okuzgozu

Sig. Okuzgozu wines Sig.

Days of skin maceration

3 6 10

ns 0.9950 0.9951 0.9953 nsns 11.5 11.5 11.4 nsns 7.2 7.2 7.3 nsns 3.2 3.2 3.1 nsns 0.36 0.42 0.42 nsns 1.6 1.7 1.7 ns** 29c 33a 39b **

** 1.5c 1.8b 2.2a **

** 0.48c 0.60a 0.53b **

* 0.55 0.56 0.57 ns** 33.0 33.1 33.0 ns** 60.3a 60.1a 59.5b **

** 6.7c 7.8a 7.6b **

** 67.0a 66.3ab 65.6b *

t which means differ as shown by analysis of variance. ns: not significant.

Table 2Anthocyanin contents of the Bogazkere and Okuzgozu wines (mg/l)

Anthocyanins Bogazkere wines Sig. Okuzgozu wines Sig.

Days of skin maceration Days of skin maceration

3 6 10 3 6 10

Delphinidin-3-glucoside 17.1 ± 1.04c 22.1 ± 1.57a 19.3 ± 1.42b *** 12.9 ± 0.88ab 13.4 ± 0.91a 11.4 ± 0.85b *

Cyanidin-3-glucoside 18.9 ± 0.98b 19.9 ± 0.76a 18.1 ± 0.69ab * 2.2 ± 0.14 2.3 ± 0.07 1.9 ± 0.21 nsPetunidin-3-glucoside 21.1 ± 0.21c 27.7 ± 1.06a 24. 0 ± 0.56b *** 20.1 ± 0.21a 21.3 ± 0.25a 17.5 ± 0.17b **

Peonidin-3-glucoside 8.4 ± 0.14c 11.8 ± 0.14a 10.2 ± 0.42b ** 6.9 ± 0.14a 7.3 ± 0.11a 5.5 ± 0.11b *

Malvidin-3-glucoside 125.1 ± 2.28c 151.3 ± 2.34a 135.7 ± 2.89b *** 94.6 ± 2.04b 102.4 ± 2.17a 78.1 ± 1.99c ***

Delphinidin-3-glucoside-acetate 1.3 ± 0.05 1.4 ± 0.09 1.2 ± 0.07 ns 1.1 ± 0.05b 1.7 ± 0.07a 1.2 ± 0.04b *

Cyanidin-3-glucoside-acetate 0.2 ± 0.01c 0.4 ± 0.02a 0.3 ± 0.02b * nd nd nd –Petunidin-3-glucoside-acetate 1.7 ± 0.21b 2.9 ± 0.21a 2.8 ± 0.14a * 2.4 ± 0.14b 3.8 ± 0.21a 3.1 ± 0.14a *

Peonidin-3-glucoside-acetate 1.4 ± 0.11 1.7 ± 0.23 1.5 ± 0.10 ns 1.4 ± 0.07c 2.7 ± 0.14a 2.0 ± 0.11b **

Malvidin-3-glucoside-acetate 10.0 ± 0.52c 16.3 ± 0.73a 12.8 ± 0.70b ** 7.3 ± 0.35b 8.3 ± 0.42a 8.0 ± 0.45a *

Delphinidin-3-glucoside-p-coumarate 7.9 ± 0.35c 14.5 ± 0.98a 13.1 ± 0.24b *** 1.5 ± 0.15 1. 7 ± 0.14 1.3 ± 0.10 nsPetunidin-3-glucoside-p-coumarate 2.6 ± 0.14c 5.4 ± 0.27a 4.4 ± 0.07b ** 1.7 ± 0.28 2.1 ± 0.14 1.8 ± 0.21 nsPeonidin-3-glucoside-p-coumarate 2.6 ± 0.14b 5.3 ± 0.42a 4.3 ± 0.14a * 0.3 ± 0.02 0.5 ± 0.03 0.4 ± 0.03 *

Malvidin-3-glucoside-p-coumarate 19.7 ± 1.40c 28.0 ± 1.77a 21.8 ± 1.42b *** 11.0 ± 0.45b 12.7 ± 0.51a 9.7 ± 0.39c **

Total 238.0 308.7 269.5 163.4 180.2 141.9

nd: not detected; ± standard deviation. Results are the means of three repetitions.Sig.: significance at which means differ as shown by analysis of variance. ns: not significant.

* p < 0.05.** p < 0.01.

*** p < 0.001.

Fig. 1. HPLC chromatogram of the Bogazkere wine anthocyanins (6-dayskin maceration). 1: delphinidin-3-glucoside; 2: cyanidin-3-glucoside; 3:petunidin-3-glucoside; 4: peonidin-3-glucoside; 5: malvidin-3-glucoside;6: delphinidin-3-glucoside-acetate; 7: cyanidin-3-glucoside-acetate; 8:petunidin-3-glucoside-acetate; 9: peonidin-3-glucoside-acetate; 10: malvi-din-3-glucoside-acetate; 11: delphinidin-3-glucoside-p-coumarate; 12:petunidin-3-glucoside-p-coumarate; 13: peonidin-3-glucoside-p-couma-rate; 14: malvidin-3-glucoside-p-coumarate.

Fig. 2. HPLC chromatogram of the Okuzgozu wine anthocyanins (6-dayskin maceration). 1: delphinidin-3-glucoside; 2: cyanidin-3-glucoside; 3:petunidin-3-glucoside; 4: peonidin-3-glucoside; 5: malvidin-3-glucoside; 6:delphinidin-3-glucoside-acetate; 7: petunidin-3-glucoside-acetate; 8: peoni-din-3-glucoside-acetate; 9: malvidin-3-glucoside-acetate; 10: delphinidin-3-glucoside-p-coumarate; 11: petunidin-3-glucoside-p-coumarate; 12:peonidin-3-glucoside-p-coumarate; 13: malvidin-3-glucoside-p-coumarate.

H. Kelebek et al. / Journal of Food Engineering 77 (2006) 1012–1017 1015

wines (Table 2). Significant difference between the two vari-eties was found for cyanidin-3-glucoside-acetate, whichwas detected only in the variety of Bogazkere, but not inOkuzgozu. As can be seen in Table 2, all anthocyanin com-pounds were found in higher levels in both wines madewith 6 days of skin maceration compared to 3 and 10 days.The decrease in the level of anthocyanins found in 10 daymacerated wines could be due to the fixation of compounds

on yeast or solid parts and by reactions of degradation andcondensation with tannin (Auw et al., 1996; Mayen,Merida, & Medina, 1994; Ribereau-Gayon & Glories,1987). Similarly, Sims and Bates (1994) reported that maxi-mum colour extraction of red Vitis vinifera wines occurredbetween 3 and 6 days of skin maceration. The total amountof anthocyanins in Bogazkere and Okuzgozu wines reacheda maximum of 308.7 mg/l and 180.2 mg/l, respectively, onthe skin maceration time of 6 days (Table 2).

1016 H. Kelebek et al. / Journal of Food Engineering 77 (2006) 1012–1017

Anthocyanin monoglucosides were the major anthocya-nin in both wines, in agreement with the literature for mostVitis vinifera L. varieties (Bakker & Timberlake, 1985;Mazza, 1995; Ribereau-Gayon, 1982; Netzel et al., 2003).Malvidin-3-glucoside was the most dominant anthocyaninin Bogazkere and Okuzgozu wines, as it accounted for thelargest proportion of the total anthocyanin compounds(Table 2). The total amount of malvidin-3-glucoside wasbetween 125.1 and 151.3 mg/l in Bogazkere wines and be-tween 78.1 and 102.4 mg/l in Okuzgozu wines (Table 2).Petunidin-3-glucoside was the second most abundant pig-ment in both wines. Bogazkere variety had a slightly great-er amount of this pigment compared to Okuzgozu variety(Table 2). In the Bogazkere wines, this pigment reached amaximum concentration of 27.7 mg/l at the end of 6thday of the skin maceration. The wines macerated 6 dayspresented a much higher amount of monoglucoside pig-ments than the 3 and 10 days macerated wines for bothvarieties (Table 2). Increasing the skin maceration time tomore than 6 days had no significant effect on colour extrac-tion, which agrees with previous findings (Ribereau-Gayon& Glories, 1987; Sims & Bates, 1994). When comparing thetwo varieties, the major difference observed was that thecyanidin-3-glucoside content in Bogazkere wines is approx-imately 10 times higher than that found in the Okuzgozuwines (Table 2). This pigment was detected in lower con-centrations in Okuzgozu wines. As previously stated,cyanidin-3-glucoside is the anthocyanin present in the low-est concentrations in Vitis vinifera L., with the exceptionof some varieties (Revilla, Perez-Magarino, Gonzalez-Sanjose, & Beltran, 1999; Yokotsuka, Sato, Ueno, &Singleton, 2000). Gonzalez-Neves et al. (2001) also pointout that cyanidin is considered by some authors to be theprecursor of the other anthocyanidins in the metabolismof the wine.

The major acetyl and p-coumaroyl derivatives present inBogazkere and Okuzgozu wines are malvidin-3-glucosideacetate and malvidin-3-glucoside-p-coumarate (Table 2).These findings are in accordance with previous studies forthe wines made from Vitis vinifera cv. Tinto Fino (Revilla& Gonzalez-Sanjose, 2001) and cvs. Tannat, CabernetSauvignon, and Merlot (Gonzalez-Neves et al., 2001). Theamount of acetyl anthocyanins was similar in both varieties,however, the p-coumaroyl anthocyanins were more abun-dant in Bogazkere wines (Table 2). Acylated anthocyaninsreached a maximum concentration at the end of 6th day ofskin maceration. As previously reported, malvidin-3-gluco-side acetate along with malvidin-3-glucoside coumarate isconsidered to be one of the most important derivatives forthe characterization of varieties (Mazza, 1995).

When we compare the total amount of anthocyanincompounds of cvs. Bogazkere and Okuzgozu wines withthe wines produced from other varieties in similar condi-tions, we see that the wines made from Bogazkere varietyhad higher anthocyanin contents than the Tinto Fino(Revilla & Gonzalez-Sanjose, 2001), Tinta Miuda (Sunet al., 2001), Monastrell (Pardo, Salinas, Alonso, Navarro,

& Huerta, 1999), and Castelao (Sprager et al., 2004), whilethey had lower anthocyanins than the Tannat (Echeverryet al., 2005). On the other hand, the anthocyanin contentof the wines from the Okuzgozu variety was lower thanthe wines from these varieties except the Castelao variety.

Acknowledgement

The authors would like to thank the University ofCukurova for financial support for this research project(Project no. FBE-2002/YL-196).

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