Cyanidin-3-o-glucoside is an important anthocyanin in several clones of vitis vinifera L. pinot noir fruits and resulting wine from Michigan and New zealand
Gerard A. LOGAN, G. Stanley HOWELL, Muraleedharan G. NAIR ; Department of Horticulture and National Food Safety and Toxicology Center, Michigan State
In the cool winegrowing regions of Michigan, USA and Canterbury, New Zealand, Vitis vinifera L. Pinot noir is an economically important red winegrape cultivar. Both regions have problems with the color of Pinot noir wines based on anthocyanin concentration. Thus, anthocyanin concentration of V. vinifera L. Pinot noir fruit was investigated using three clones and two growing locations, Canterbury, New Zealand and Michigan, USA. Wines were made from Michigan sample vines, and analyzed for anthocyanin. Utilizing HPLC techniques, the five main anthocyanins, in the fruit and wine were identified and quantified based on cyanidin-3-O-glucoside, and total anthocyanin concentration in grapes and wine was compared.
Published on 05/26/2009
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