Compositional analysis of grapes and wine are often performed using expensive HPLC and or UV Vis instrumentation. Quantification of anthocyanins (the primary red-pigment molecules found in red varieties of Vitis vinifera) is a common QA/QC method for grape and wine producers. This is primarily achieved through external calibration curves using certified standards. However, the approximate pricing for such standards is currently $37-$60/mg, making it an expensive purchase particiularly for small scale operations. Development of a low-cost, high-throughput methodology for isolating anthocyanin standards from red grape sources would likely save many vintners and enologists on QA/QC costs. However, the majority of anthocyanins are found in a homogeneous mixture with sugars, organic acids, and other polyphenols in the vacuoles of skin cells, making isolation difficult. . The following study aims to isolate monomeric anthocyanins from red wine pomace, a waste product of the wine making process. Utilizing simple solid-liquid extraction methods in conjunction with cost-effective, low-pressure, ion-exchange chromatography, grape-derived anthocyanins were successfully purified from the pomace matrix, and purity was verified via HPLC-VWD.

Isolation of monomeric anthocyanins from <i>Vitis vinifera</i> utilizing low-cost and high-throughput methodologies

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Isolation of monomeric anthocyanins from Vitis vinifera utilizing low-cost and high-throughput methodologies