Anthocyanins, phenolics, and color of Cabernet Franc, Merlot, and Pinot Noir wines from British Columbia

Changes in phenolics (anthocyanins, flavonols, tartaric esters, and total p henolics) during ripening of grapes and in phenolics and color during vinif ication and aging of Cabernet Franc, Merlot, and Pinot Noir wines were stud ied. Anthocyanins in grape skins showed variations in accumulation pattern, concentration, and distribution depending on variety and to a lesser exten t on season. During vinification, colorless phenolics increased during alco holic fermentation, reached maximum values at pressing, and remained stable during malolactic fermentation and subsequent storage. Anthocyanins and co lor density, on the other hand, increased during the early stages of alcoho lic fermentation, reached maximum values 2-3 days after the start of fermen tation, de-creased during malolactic fermentation, and slowly declined duri ng subsequent storage. Viticultural practices that increased cluster sun ex posure generally led to higher phenolics and color density of wines, wherea s changing yeasts used for fermentation had minimal effects.