Study on the antocyans profile in grapes of red wine varieties from Dealu Bujorului vineyard

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.