Raportul diferitor forme ale antocienilor în vinurile roşii obţinute din soiuri autohtone

Abstract

It was found that red wines from indigenous varieties differ the anthocyanin profile relative to classic varietal wines. Local wines are distinguished and compared to control sample, with a percentage ratio between different groups of anthocyanins. Indigenous varietal wines prevail glycosidic forms of anthocyanins, when the one obtained from the classic variety, the proportion of the acylated anthocyanins is higher.