P. LANARIDIS et Irène BENA-TZOUROU
N.AG.RE.F, Institut du Vin d'Athènes, 1 rue S.Venizelou,
14123 Lykovryssi, Athènes (Grèce)
Abstract : The anthocyanins' variations in grape skins during the ripening of five vine varieties, cultivated in various vinegrowing areas of Greece were studied. The anthocyanins were separated and determined by HPLC. It was found that :
- Dp-3-gluc and Cy-3-gluc contents decrease constantly for all varieties during ripening,
- Pt-3-gluc content is the same, early in the ripening but close to maturity it decreases significantly, - Pn-3-gluc and Mv-3-gluc contents are the highest all over ripening and for all the varieties studied,
- Mv-3-gluc-ac and Mv-3-gluc-coum are the most important from the acylated derivates.
It is therefore concluded that during grape maturation, anthocyaninsâ contents change in the same way, not depending on the vine variety.
Key words : Anthocyanins, grapes, skins, HPLC, hellenic vine varieties