Die Zusammensetzung der Anthocyane in den Beeren verschiedener Rebsorten

Authors

  • K. Wenzel
  • H. H. Dittrich
  • M. Heimfarth

DOI:

https://doi.org/10.5073/vitis.1987.26.65-78

Keywords:

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

Abstract

Anthocyanin composition in berries of different grape vadeties

The percentages of the anthocyanins of 50 grape varieties were determined by HPLC. On account of the percentage differences the grape varieties couJd be classified in 5 groups : 1. Pinot noir group, 2. Trollinger group, 3. malvidin group, 4. varieties with an approximately even distribution, and 5. hybrid group. Only small changes were observed in the percentages during ripening. The differences in the percentages between the 1984 and 1985 vintage were srnall. A direct linear correlation existed between the anthocyanidin 3-glucosides and the conesponding acetates. Cyanidin 3-glucoside and peonidin 3-glucoside were the main pigments of the leaves.

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Published

2015-12-16

Issue

Vol. 26 No. 2 (1987): VITIS

Section

Article

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