A Comparative Study of the Anthocyanin Pigment Composition in Wines Derived from Hybrid Grapes

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Abstract
The anthocyanin pigment compositions of wines from 151 varieties of hybrid grapes were examined by paper chromatography. In addition, color intensity and tristimulus color characteristics were obtained. The data were analyzed to provide an average index for each type of anthocyanin over all the wines in which it appears. This shows that malvidin monoglucoside and malvidin diglucoside are clearly the dominant pigments and of approximately equal importance. The nonmethylated acyl pigments received higher average index values than their methylated counterparts. Many hybrid grape wines contain no easily detectable diglucosides.

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