Study of anthocyanins' variations during the ripening of five vine red varieties cultivated in Greece

• Main Authors: Panos Lanaridis, Irène Bena-Tzourou
• Format: Article
• Language: English
• Published: International Viticulture and Enology Society 1997-12-01
• Series: OENO One
• Subjects: Anthocyanins; grapes; skins; HPLC; hellenic vine varieties
• Online Access: https://oeno-one.eu/article/view/1065

The anthoeyanins' variations in grape skins during the ripening of five vine varieties, cultivated in various vinegrowing areas of Greece were studied. The anthocyanins were separated and determined by HPLC. It was found that: - Dp-3-gluc and Cy-3-gluc contents decrease constantly for all varieties during ripening, - Pt-3-g1uc content is the same, early in the ripening but close to maturity it decreases significantly, - Pn-3-g1uc and Mv-3-g1uc contents are the highest all over ripening and for all the varieties studied, - Mv-3-g1uc-ac and Mv-3-g1uc-coum are the most important from the acylated derivates. It is therefore concluded that during grape maturation, anthocyanins' contents change in the same way, not depending on the vine variety.