Anthocyanic Composition of Tannat, Cabernet Sauvignon and Merlot Young Red Wines from Uruguay

Abstract

The anthocyanic composition of the 1996 and 1997 harvests of Merlot, Cabernet Sauvignon and Tannat red wines from Uruguay was studied through the determination of their delphinidin, cyanidin, petunidin, peonidin and malvidin glucoside content, together with the corresponding acyl derivatives. The anthocyanic profiles of each variety showed significant differences, which may be used in their classification. Wine distribution according to variety was verified through the application of discriminative analysis. The most important anthocyanins in varietal differentiation were the petunidin and malvidin glucosides, together with the acetyl esters of the petunidin, peonidin and malvidin glucosides, indicating the importance of the methoxylation for varietal differentiation. The total anthocyanin average content and most of the individual anthocyanins analysed were higher in the Tannat wines. The concentrations of delphinidin, petunidin and their derivatives apparently define the anthocyanic profiles of the Tannat wines as compared to the Merlot and Cabernet Sauvignon wines of Uruguay.