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Analysis of the anthocyanin composition of Cabernet Sauvignon and Portugieser wines provides an objective assessment of the grape varieties
Author(s) -
OTTENEDER HERBERT,
MARX RAINER,
ZIMMER MICHAEL
Publication year - 2004
Publication title -
australian journal of grape and wine research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.65
H-Index - 77
eISSN - 1755-0238
pISSN - 1322-7130
DOI - 10.1111/j.1755-0238.2004.tb00002.x
Subject(s) - anthocyanin , vitis vinifera , food science , composition (language) , horticulture , chemistry , wine , botany , mathematics , biology , linguistics , philosophy
Abstract 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.