Differences in anthocyanin extractability from grapes to wines according to variety

摘要: The anthocyanin concentration of Vitis vinifera L. cvs. Cabernet Sauvignon, Merlot, Syrah, and Monastrell grape skins was determined together with extractability at the exact time harvest (measured by an assay based on comparison two different solutions obtained after macerating grapes for four hours pH values). These data were compared chromatic characteristics resulting wines. from Jumilla area had highest (whether expressed as μg/g or mg/kg berries), but indicated difficulty their extraction. Syrah that anthocyanins could be extracted easily, which confirmed analysis Sauvignon wines presented wine color intensity, although in lower than grapes. Results above useful predicting some important parameters planning fermentation process according to desired wine.