In relation to bunch exposure to solar irradiance (sun exposed vs. leaf shaded conditions), anthocyanins ripening and extractability were studied in two grape cultivars (‘Croatina’ and ‘Pinot Noir’) coming from three different vineyards in Northern Italy.

Analysis of anthocyanin content were carried out by HPLC and spectrophotometry, and a simulated maceration process was developed. Pigments extraction occurred mainly in the first few hours of the maceration process.

Anthocyanins with disubstituted B-ring showed a faster extractability than the trisubsituted ones. Bunch exposure to sunlight seemed to be important for pigment extractability timing in winemaking, showing a delay in pigments release.

This delay was only partially explained by the different pigments profile, with higher percentage of disubstituted compounds in shaded berries, because all the molecules indicated a similar extraction trend during maceration.

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