During aging or storage, the concentration of monomeric anthocyanins decreases rapidly, while low level of polymeric anthocyanins generates, and the color of wine turns brick-red gradually. In my opinion, the contribution of polymeric anthocyanins to the old wine color is relatively small due to its small amounts. So, where do the brick-red or brown color come from? Why is it so difficult to detect these pigments through HPLC-MS? Is there any method to measure them?
Thanks for your advice! I know something about the oxidation reactions of phenolics except anthocyanin, and these colored compounds were considered as quinone or xanthylium cation. The question is that I can not detect them in the HPLC chromatagraphy, maybe they are unstable and inconstant.
As far as I am concerned, browning pigments in wine is a very complex concept, it contains various pigments from where they mainly originate from oxidation. Many compounds in wine get involved, not only limited to phenolics but organic acids, furfuraldehyde, ect. They come from various reactions, and the products are so many that they cannot be readily detected. As a result they could be observed as a hump peak in HPLC. I do not think they can be separated using nowadays technology because they are so many sharing the similar retention properties in HPLC. We can measure them only with general concepts like browning index or measure the whole area of the 'hump'.
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