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Abstract
Anthocyanin compounds, cyanin, peonidin, myrtillin, malvin, kuromanin, oenin, petunidin and pelargonidin, present in four varieties of red grape skin extracts were quantified by reversed‐phase high‐performance liquid chromatography with electrochemical detection (RP‐HPLC‐ED). Several extraction procedures were evaluated for anthocyanin extraction from red grape skins of varieties of the Dão wine demarcated region in Portugal. The developed method was successfully applied to the analysis of the anthocyanins in skins extracts of red grapes during the 2005 harvest campaign, and monitoring these compounds can give great insight toward choosing the best time for the grape harvest for achieving a better wine quality.
Centro de Estudos Vitivinícolas do Dão, Nelas and Comissão Vitivinícola Regional do Dão (CVDão), Viseu, Portugal, have provided all the grapes used in this work and are gratefully acknowledged. Financial support is acknowledged from Fundação para a Ciência Tecnologia (FCT), POCI (cofinanced by the European Community Fund FEDER), ICEMS (Research Unit 103), and European Project HPRN‐CT‐2002‐00186.