Abstract
The anthocyanin contents of red wines were determined by high performance liquid chromatography (HPLC) and by classic spectrophotometric methods, introducing modifications in the expression originally used for the calculation to make the results comparable. The values obtained with HPLC were always lower than those achieved with either of the other photometric methods. The reason for this is that HPLC only determines free anthocyanins, whereas the other two methods also evaluate part of the polymers still sensitive to the effects of pH and bleaching by bisulfite. The passage of wine through a Polyclar AT column permits separation of the free anthocyanins and later specific determination by a photometric method. The values thus obtained do not differ significantly from those found with HPLC.
- Received June 1991.
- Copyright 1992 by the American Society for Enology and Viticulture
Sign in for ASEV members
ASEV Members, please sign in at ASEV to access the journal online.
Sign in for Institutional and Non-member Subscribers
Log in using your username and password
Pay Per Article - You may access this article (from the computer you are currently using) for 2 day for US$10.00
Regain Access - You can regain access to a recent Pay per Article purchase if your access period has not yet expired.