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Characterization and structures of anthocyanin pigments generated in rosé cider during vinification
Toshihiko Shoji1, Yukihiro Goda, Masatake Toyoda
1Institute for Production Research and Development, Nikka Whisky Distilling Co., Ltd., 967 Matsuyama, Masuo, Kashiwa, Chiba 277-0033, Japan. toshihiko.shoji@asahibeer.co.jp
Abstract:
Anthocyanin pigments, which are not found in apple juice, were detected in rosé cider. We confirmed by HPLC/DAD and LC/ESI-MS analyses that some of these anthocyanin pigments generated in rosé cider during vinification corresponded to those formed in model cider containing anthocyanin and flavan-3-ol in the presence of acetaldehyde. To confirm their structures, two anthocyanin pigments formed in a model cider containing cyanidin-3-galactoside and (-)-epicatechin in the presence of acetaldehyde were isolated and purified, and their structures were elucidated by high resolution FAB-MS and (1)H and (13)C NMR analyses. These two pigments were found to consist of cyanidin-3-galactoside and (-)-epicatechin linked by a CH(3)-CH bridge at the 8-position. They were diastereomers that differed in the configuration of the asymmetric methine carbon.