Quality Red Wines: Changing the Content of Anthocyanins in the Process of Ripening Grapes
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Author
Radovanovic, Vladimir
Stefanovic, Dejan
Radovanovic, Aleksandra
Mladenovic, Jelena
Gojkovic Bukarica, Ljiljana
Keywords
Vitis vinifera L. grapered wine
anthocyanins
defoliation
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The content of anthocyanins in grape affects the color and sensory properties of red wine. This paper deals with the quality of Cabernet Sauvignon wines examining changes in the content of anthocyanins in the process of ripening grapes. The HPLC results show that the skin extracts obtained from the early defoliation plants showed up to 6 % and corresponding wine up to 24 % increase of the content of total anthocyanins as compared to the extracts from the control grape and corresponding wine samples. Partial early defoliation may be an excellent tool for control of anthocyanins in grapes and may be employed as a management practice as parameter for quality of red wines.