A simple technique for the detection of red wine adulteration with elderberry pigments

HPLC analysis of anthocyanins in a red wine with added elderberry extract, showed an extra peak in the chromatogram, due to cyanidin 3-sambubioside-5-glucoside from elderberry. Similarly, an enhanced peak from additional cyanidin 3-glucoside and co-eluting cyanidin 3-sambubioside was also found. These two additional peaks, in a wine chromatogram, may be used as evidence of elderberry addition.