Abstract:
The anthocyans play an important role in the actual
oenology research. They are glucosides of the anthocyanidins (cyanidin,
delphinidin, petunidin, peonidin and malvidin), which in the case of Vitis
vinifera are exclusively present as monoglucoside. Acetylated anthocyans
arise if the glucose part of the molecule is esterified with plant acids, such
as acetic, coumaric, or caffeic acids. These compounds are summarized as
acetylated anthocyans. Wild wines and hybrids may also contain
anthocyanidin-3,5-diglucoside. Analyses were performed by HPLC (high
pressure liquid chromatography) and could be used to distinguish between
different wine varieties. Data interpretation had to be performed by taking
into account the possible changes in the ratio of the anthocyanidins and the
relative composition following the different kind of wine varieties.
