PT  - JOURNAL ARTICLE
AU  - J. P. Roggero
AU  - S. Coen
AU  - B. Ragonnet
TI  - High Performance Liquid Chromatography Survey on Changes in Pigment Content in Ripening Grapes of Syrah. An Approach to Anthocyanin Metabolism
AID  - 10.5344/ajev.1986.37.1.77
DP  - 1986 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 77--83
VI  - 37
IP  - 1
4099  - http://www.ajevonline.org/content/37/1/77.short
4100  - http://www.ajevonline.org/content/37/1/77.full
SO  - Am J Enol Vitic.1986 Jan 01; 37
AB  - Three clones of Syrah grapes were studied during maturation using high performance liquid chromatography in order to observe changes in composition and to follow the evolution of the main anthocyanin contents. The reported percentages and contents allow the studied clones to be compared and also show kinetic disparities in anthocyanin and sugar formation. Except for cyanidin, which is the precursor of the other pigments, the anthocyanin composition is quickly set up after véraison and remains nearly stable until the grapes mature. Nevertheless, delphinidin drops in concentration as soon as biosynthesis ceases, and the percentage in malvidin gradually increases. Every sudden variation indicates an anomaly in pigment metabolism and means that the formation process is coming to an end. In an ideal behavior, the levels of cyanidin and delphinidin first peak three to four weeks after véraison, then decrease rapidly, whereas peonidin and malvidin are always being formed. The level of petunidin peaks by the third week and is stable thereafter. Changes in concentration of malvidin 3-glucoside esters correspond to those of the glucoside.