PT  - JOURNAL ARTICLE
AU  - Inmaculada Romero-Cascales
AU  - Ana Ortega-Regules
AU  - Jose Maria López-Roca
AU  - Jose Ignacio Fernández-Fernández
AU  - Encarna Gómez-Plaza
TI  - Differences in Anthocyanin Extractability from Grapes to Wines According to Variety
AID  - 10.5344/ajev.2005.56.3.212
DP  - 2005 Sep 01
TA  - American Journal of Enology and Viticulture
PG  - 212--219
VI  - 56
IP  - 3
4099  - http://www.ajevonline.org/content/56/3/212.short
4100  - http://www.ajevonline.org/content/56/3/212.full
SO  - Am J Enol Vitic.2005 Sep 01; 56
AB  - The anthocyanin concentration of Vitis vinifera L. cvs. Cabernet Sauvignon, Merlot, Syrah, and Monastrell grape skins was determined together with anthocyanin extractability at the exact time of harvest (measured by an extractability assay based on the comparison of the anthocyanin concentration of two different solutions obtained after macerating the grapes for four hours at two different pH values). These data were compared with the anthocyanin concentration and chromatic characteristics of the resulting wines. Monastrell grapes from the Jumilla area had the highest anthocyanin concentration (whether expressed as μg/g or mg/kg of berries), but the extractability assay indicated the difficulty of their extraction. The extractability assay for Cabernet Sauvignon, Merlot, and Syrah indicated that their anthocyanins could be extracted easily, which was confirmed by the chromatic analysis of the resulting wines. Cabernet Sauvignon and Syrah wines presented the highest wine color intensity, although their anthocyanin concentration in the grapes was lower than that of Monastrell grapes. Results indicated that the above extractability assay could be useful for predicting some important chromatic wine parameters and for planning the fermentation process according to the characteristics of the grapes at the exact time of harvest and the desired wine.