Determination of Total Anthocyanins in Wine and Must
Anthocyanins, the pigments of the red grapes, are extracted during the grape maceration phase during alcoholic fermentation and then also in the case of possible post-fermentative maceration.
The CDR WineLab® method for the determination of anthocyanins was developed on the basis of the reference method (Ribéreau-Gayon and Stonestreet 1965).
The CDL WineLab® method is simpler to perform and the analysis time is considerably reduced compared to the reference method, which makes it possible to evaluate the concentration of anthocyanins in must or wine directly at the winery without the need to perform tests in a laboratory using specialist staff.
Determination of the total anthocyanins is part of a broad analysis panel developed by the CDR laboratories, implemented on CDR WineLab®, which offers the oenologist a precise and accurate control of both the polyphenolic extraction phase in red wines (maceration), and the subsequent polyphenol stabilisation phase (and therefore of colour stabilisation) that occurs with the micro-oxygenation process.
To learn more read ”Controlling Maceration and Micro-oxygenation in the wine-making process“.
The Analyzers CDR WineLab® for determining Total Anthocyanins in Wine and Must
The system is supplied pre-calibrated and ready for use.
Results are expressed in accordance with the reference method.
It is also possible to standardize the system using samples with a known titration.
The reagents have a shelf-life untill 18 months
The analytical methods are simple: the system does not require an equipped laboratory or skilled staff.
 CDR WINELAB® |
 CDR WINELAB® JUNIOR |
|
|---|---|---|
| Analyses | Wine and Must: Acetic acid (volatile acidity) Fermentable Sugars Total Acidity L-Lactic Acid L-Malic Acid Free sulfur dioxide Total sulfur dioxide Alcohol by Volume Yeast Assimilable Nitrogen (YAN) Gluconic Acid Acetaldehyde (Ethanal) pH Total Polyphenols Index Glycerol Colour (tonality and intensity) Total Polyphenols Total Anthocyanins Polymerised Anthocyanins HCl Index Tannins Catechins Copper |
Configuration with tailored panel of analyses |
| Simultaneous Sample Analyses | 16 | 3 |
| Multiple Analyses on a Sample |  |
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Method
Test type: End Point.
Time testing: 11 minutes.
Are possible test sessions with several samples, up to a maximum of 16.
Calibration curve
Correlation curve obtained with respect to the Ribéreau-Gayon and Stonestreet reference method of 1965
Test Principle
Anthocyanins are the pigments of red grapes. They are found in the vacuolar juice of the skin cells and only exceptionally in specific vines in the pulp.
The analysis is based on the discolouration of anthocyanins in the presence of SO2. Analysis of the discolouration carried out by SO2 is measured at 520 nm in end-point and is proportional to the concentration of the anthocyanins present in the must/wine sample, expressed in mg/L.
Reagent test Kits
The reagents are packaged in foil pouches containing 10 tubes useful to perform 10 analyses.
This is the minimum package that allows the use of CDR systems even to those who need to make a few analyses, thus not wasting reagents.
There are also boxes of 100 tests, however, packaged in 10 bags of 10 tubes containing the reagent.
Code. *300xxx: 10 tests
Code. *300xxx : 100 tests (10 packages of 10 tests)
The reagents have a shelf-life of 6 months.
Sample Processing
Wine: Use the wine as it is after centrifugation.
Must: Use the must as it is after centrifugation and degassing.
Measuring Range
| Test | Measuring range | Resolution | Repeatability |
|---|---|---|---|
| Total Anthocyanins | 50-1700 mg/L | 0.1 mg/L | 10 mg/L |
