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Changes In Anthocyanins Throughout The Processing Of Muscadine (Vitis Rotundifolia) Wine, Luke Aaron Mumphrey

LSU Master's Theses

Grapes from Vitis rotundifolia ( Muscadine) are rich sources of different phenolic compounds, (e.g. ellagic acid, myricetin, quercetin, kaempferol, resveratrol, etc.) which are purported to provide health benefits, possibly as antioxidants. Anthocyanins, a pigmented subgroup of the flavonoid group, are responsible for intense pigmentation in the grapes. Maximizing anthocyanins in products is a priority for color, and preservation of potential health benefits. This research focused on measuring changes in the anthocyanins as wine is produced commercially from a single crop of Vitis rotundifolia var. Ison grapes. Samples were taken at points throughout the vintification process, and phenolics and anthocyanins were …