Analysis of the anthocyanin composition of Cabernet Sauvignon and Portugieser wines provides an objective assesment of the grape varieties

• Autores: H. Otteneder, Rainer Marx, Michael Zimmer
• Localización: Australian journal of grape and wine research, ISSN 1322-7130, Vol. 10, Nº 1, 2004, págs. 3-7
• Idioma: inglés
• Texto completo no disponible (Saber más ...)
• Resumen

  • This paper presents data on the ratios of acetylated to p-coumaroylated anthocyanins of authentic and unadulterated trade samples of 71 Cabernet Sauvignon and 40 Portugieser winegrape varieties. The relative peak areas of nine characterising anthocyanins were determined by a standardised and validated HPLC-method. The 95%-confidence ranges calculated from the data ranged from 2.9 to 5.7 for the Cabernet Sauvignon wines and from 0.7 to 1.7 for the Portugieser wines. The rule that individual anthocyanin components are normally distributed was also confirmed for wines vinified from Gamay and Kadarka (Gamza) grape varieties.