Abstract
The relationship between levels of anthocyanins, total phenols and sugars in the skin of ripening grapes (<i>Vitis vinifera</i> cvs. Shiraz and Cabernet Sauvignon) was studied in the fruit during the period from véraison to maturity. In grapes with a wide range of anthocyanin contents per unit area of skin there was a good correlation between sugar content of the skin and levels of phenolic substances. The closest correlations, e.g. sugar vs. anthocyanin (r = 0.96) and sugar vs. total phenols (r = 0.95), were found in the first five weeks after véraison. There was a poor correlation between berry Brix levels and levels of polyphenolic substances in the skin at all stages of ripening (r = 0.44-0.45). The role of sugars in the regulation of phenolic biosynthesis in ripening grapes is discussed.
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