Quantitative changes in anthocyanin pigments of Vitis vinifera cv Monastrell during maturation
1992
Fernandez-Lopez, J.A. | Hidalgo, V. | Almela, L. | Roca, J.M.L.
The evolution of anthocyanin pigments of a Monastrell grape (Vitis vinifera L) cultivar during maturation has been assessed by reversed phase high performance liquid chromatography. Only anthocyanin 3-glucosides and their p-coumaryl esters were detected in the skin extracts of this cultivar. Total anthocyanin content increased from 310.25 mg kg-1 fresh weight at the beginning of ripening (20 August) to 1139.83 mg kg-1 when the grapes reached physiological maturity (24 September). Monoglucoside pigments accounted for between 87 and 82% of the total pigment content, and malvidin-3-glucoside was the most abundant anthocyanin throughout the sampling period. Peonin-derived pigments were least abundant at the beginning of ripening, but at maturity the cyanidin derivative content was the lowest.
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