Changes to polyphenols in the process of production of must and wines from blackcurrants and cherries. Part II. Anthocyanins and flavanols

The effect of pulp treatment on the qualitative and quantitative changes to polyphenol compounds, such as anthocyanins and flavanols, in musts and wines from blackcurrant and cherries was investigated. The following variants of pulp treatment were used: hot maceration, hot maceration and pulp pectinolysis with Rohapect MA Plus and Pectopol PM preparations, and also pulp pectinolysis with Rohapect and Pectopol preparations. The method of treatment affected the content of anthocyanins and flavan-3-ols in the musts. Different types of phenolic compounds reacted differently under must-making conditions. Wines made with different treatments presented statistical differences with the control wine and between them for the parameters studied. As a result of the analysis of cherry musts and wines by HPLC, the following flavan-3-ols were identified: catechin, epicatechin, dimer B-2 and trimer C-1. In the cherry wines studied, in the variants subjected to pectinolysis and fermentation in the pulp, epicatechin occurred in a smaller amount than catechin, while in the wines subjected to thermal treatment it was predominant. In the blackcurrant musts and wines the following flavanols were identified: gallocatechin, catechin, epigallocatechin, dimer B-2, epicatechin and trimer C-1. In the cherry musts and wines the following anthocyanin pigments have been identified: cyanidin 3-glucoside, cyanidin 3-rutinoside and cyanidin 3-glucosylrutinoside, the amount of which was the greatest. Anthocyanins identified in the blackcurrant musts and wines were delphinidine and cyanidine glycosides: delphinidin 3-glucoside, delphinidin 3-rutinoside, cyanidin 3-glucoside and cyanidin 3-rutinoside; their aglycones were also found.