RT Journal Article
SR Electronic
T1 The Relation of Anthocyanin Composition to Color Stability of New York State Wines
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 178
OP 184
DO 10.5344/ajev.1966.17.3.178
VO 17
IS 3
A1 Willard B. Robinson
A1 L. D. Weirs
A1 J. J. Bertino
A1 L. R. Mattick
YR 1966
UL http://www.ajevonline.org/content/17/3/178.abstract
AB The qualitative diversity of anthocyanin pigments in the grapes of New York is reported. Differences in hue and resistance to decolorization and browning were observed. Diglucosides proved to be more stable to decolorization than the corresponding monoglucosides, but the latter were less prone to browning. Malvidin and peonidin were most stable, and delphinidin least stable, of the ten pigments studied. Peonidin and cyanidin gave wine a more fiery-red hue than did malvidin, petunidin, and delphinidin, which tended toward a bluish red. These observations will be of assistance in breeding and selecting grapes for red wines. The fallacy of using optical density indices for comparison of monoand diglucoside wines is emphasized.