Original research articles

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

Nathalie Vivas de Gaulejac, Marie-Françoise Nonier, C. Guerra, Nicolás Vivas
Received : 31 July 2001; Accepted : 31 August 2001; Published : 30 September 2001
DOI: https://doi.org/10.20870/oeno-one.2001.35.3.1704

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.

Authors

Nathalie Vivas de Gaulejac

Affiliation : Tonnellerie Demptos détaché au CESAMO (Centre d'Etude Structurale et d'Analyse des Molécules Organiques), Université Bordeaux I, 351, cours de la Libération, 33405 Talence, France

Marie-Françoise Nonier

Affiliation : Tonnellerie Demptos détaché au CESAMO (Centre d'Etude Structurale et d'Analyse des Molécules Organiques), Université Bordeaux I, 351, cours de la Libération, 33405 Talence, France

C. Guerra

Affiliation : EMBRAPA/CNPUV, Bento Gonçalves, Rio Grando do Sul, Brazil

Nicolás Vivas

n.vivas@cesamo.u-bordeaux.fr

Affiliation : Tonnellerie Demptos détaché au CESAMO (Centre d'Etude Structurale et d'Analyse des Molécules Organiques), Université Bordeaux I, 351, cours de la Libération, 33405 Talence, France

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