Anthocyanins

Determination of anthocyanins by SO2 discolouration method (Ribérau-Gayon and Stonestreet, 1965) gives the content of free anthocyanins.

Anthocyanins  analysis by HPLC gives the nine main anthocyanin's content:

Group 1 : « Non acylated Anthocyanins-3-glucosides »:

  • Delphinidol-3-glucoside
  • Cyanidol-3-glucoside
  • Petunidol-3-glucoside
  • Peonidol-3-glucoside
  • Malvidol-3-glucoside

Group 2 : « Acetylated Anthocyanins-3-glucosides »:

  • Peonidol-3-acetylglucoside
  • Malvidol-3-acetylglucoside

Group 3 : « Coumarylated Anthocyanes-3-glucosides »:

  • Peonidol-3-coumarylglucoside
  • Malvidol-3-coumarylglucoside

For a better characterization of phenolic content of wines, we recommend tannins determination, measurement of Glories index and average degree of polymerization (mDP) (see our Glories, mDP and enological analysis folders).

MéthodSO2 DiscolourationHPLC/UV (OIV)
Volume 250 mL 250 mL
Analysis duration 1 day 5 days

Our quality guarantee

  • Method validated according to OIV Oeno 10/2005 resolution and NF V03-110 standard validation

 

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