Anthocyanin in grape skins during maturation of <em>Vitis vinifera</em> L. cv. Cabernet Sauvignon and Merlot noir from different Bordeaux terroirs

Abstract

Three varieties of red grapes have been analysed on the basis of their anthocyanin content to search a relation between this parameter and selected terroirs. For that, we compared their anthocyanin evolution during maturation. Then we analysed by HPLC the anthocyanin content of grapes at maturity and of their corrresponding wines. So, we established a comparison between potential anthocyanins in grapes and in corresponding wines. These observations permitted to occur some characteristics to these varieties and to evaluate the impact of terroir on grape skins anthocyanin composition.

Keywords

• anthocyanins
• cultivars
• maturation
• terroir
• HPLC