Gel Permeation Chromatography of Anthocyanin Pigments from Rosé Cider and Red Wine

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Abstract
Anthocyanin pigments from rosé cider and red wine, which is a sparkling wine made from apples, were separated by gel permeation chromatography (GPC) using a TSK-GEL Toyopearl HW-40 (F) column with a 6:4 mixture of acetone and 8 M urea (pH 2.0) as the eluent. Under this condition, all phenolic compounds containing monomeric anthocyanins (mainly, cyanidin-3-galactoside; Cyn-3-gal), oligomeric and polymeric anthocyanins, chlorogenic acid, catechin, epicatechin, procyanidin B2 (PB2), and procyanidin C1 (PC1) in the apples and rosé cider were found to elute according to molecular weight. Bleaching of the anthocyanin pigments by SO2 was gradually effective in the fractions separated by GPC according to elution volume. In the case of rosé cider, the levels of Cyn-3-gal decreased markedly during fermentation and then decreased gradually during maturation. We confirmed that anthocyanin polymers are not detectable in apple juice; these polymers are produced during fermentation and maturation as determined by GPC. The polymeric anthocyanins from red wine could be separated by this method, too. Keywords: Rosé cider; red wine; anthocyanin pigments; gel permeation chromatography; fermentation; maturation