Les anthocyanes des feuilles de différentes varietés de <i>Vitis vinifera</i> L. entre la véraison des raisins et la chute des feuilles

Authors

  • G. Darné
  • Y. Glories

DOI:

https://doi.org/10.5073/vitis.1988.27.71-78

Keywords:

anthocyanin, analysis, red wine, variety of vine, leaf, berry, maturation

Abstract

The contents of total and individual anthocyanins in red leaves of three Vitis vinifera L. cvs (Merlot noir, Cabernet Sauvignon and Gamay Freaux) was determined by HPLC at three stages of seasonal development (veraison and maturity of grapes, leaf fall). The anthocyanin composition of leaves and berries was rather different. There was some variation between cultivars: leaves of the red-juice grape were richer in anthocyanins than leaves of the non-colouring cultivars. In all cultivars, the anthocyanin content of leaves increased during grapeberry maturation, then decreased until leaf fall.

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Published

2015-12-16

Issue

Vol. 27 No. 2 (1988): VITIS

Section

Article

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