Anthocyanins (colour spectrum)

in wine and sparkling wine

Anthocyanins are red until slightly blue secondary plant pigment, these are built during grape ripeness into grape’s skin against sun. These pigments have to be isolated from grape’s skin in the course of the red wine winemaking. Colour of red wine also depends on its pH-value. Red wines with low acid contents and in consequence high pH-values shimmer slightly blue under dark red in consequence of anthocyanins absorption.
Determination of anthocyanins occur as percentage values of the anthocyanins listed below, so that from percentage distribution grape variety can be implied. As consequence blends of vine varieties and falsifications can be recognized through colour spectrum of a wine.

  • Cyanidin-3-glucoside
  • Petunidin-3-glucoside
  • Paeonidin-3-glucoside
  • Paeonidin-3-acetyl-glucoside
  • Malvidin-3-acetyl-glucoside
  • Paeonidin-3-cumaryl-glucoside
  • Malvidin-3-cumaryl-glucoside
  • Methode
  • Limit of detection
  • Natural occurrence (wine)
  • Reason for analysis
  • Reason for analysis
  • Distortion (wine)
  • HPLC
  • Determination of the relation of the singel anthocyans
  • Color spectrum for identification of varieties and blends of different varienties
  • Rebsortenverschnitt