Abstract
The anthocyanin contents of red wines were determined by high performance liquid chromatography (HPLC) and by classic spectrophotometric methods, introducing modifications in the expression originally used for the calculation to make the results comparable. The values obtained with HPLC were always lower than those achieved with either of the other photometric methods. The reason for this is that HPLC only determines free anthocyanins, whereas the other two methods also evaluate part of the polymers still sensitive to the effects of pH and bleaching by bisulfite. The passage of wine through a Polyclar AT column permits separation of the free anthocyanins and later specific determination by a photometric method. The values thus obtained do not differ significantly from those found with HPLC.
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