Abstract
The relationship between the sugars in the skin and in the must and the anthocyanins during the ripening process in two varieties of red grapes used in wine making was examined. The sugars in the must were directly related to the total anthocyanins in the must and closely related to the derivatives of peonidin, while the sugars in the skin were closely related to each of the anthocyanins and to the other phenolic compounds present in the skin.
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