STUDIES ON THE ANTHOCYANIN MAKEUP IN THE MONASTRELL GRAPE VARIETY

To contribute to the chemical characterization of the Monastrell grape variety (Vitis vinifera) according to its anthocyanin makeup, several enological parameters were analyzed (titratable acidity, pH, total so luble solids and weight of the berries) in an attempt to know by means of the maturity index the fruit evolution. Individual anthocyanin pig ments were evaluated by HPLC. The non-acylated anthocyanins accounted for 83-87% of total pigments over the sampling period. The increase ob served in anthocyanin levels was not constant. The pigment makeup of d ifferent varieties was compared with that presented by Monastrell. In an attempt of using possible taxonomic criteria cited by other authors for the characterization of grape varieties, is proved that neither t he main pigment content, nor the content in malvidin-3-acetylglucoside , nor the ratio between the 3-glucosides of malvidin and peonidin are definitive for this purpose. A multivariance analysis was carried out and the highest correlations occured between those pigments which diff ered in the degree of methylation of the phenolic functions in the 3' and 5' positions of the B ring of the molecule.