engleski

The anthocyanin profile of wild grape and cultivated varieties of Vitis vinifera L.

Anthocyanins are grape flavonoid polyphenols responsible for the colour of the red wine. Their compositions and structure are valuable for classification of cultivars and significantly affect the enological potential of variety. Acylated anthocyanin forms are mostly absent in wild grape, contrary from cultivated grape where absence of acylated anthocyanins is very rare. The scarce wild grapevine population was found along the rivers in the karst landscape of the Mediterranean region of Croatia and Bosnia and Herzegovina. This work is focused on the anthocyanin profiling of Vitis vinifera grape, female individuals Vitis vinifera L. subspecies sylvestris (Gmel.), Hegi originated from recently uncovered population and cultivated varieties Plavac mali, Merlot and Xinomavro from germplasm collection at Institute for Adriatic Crops and Karst Reclamation in Croatia. Anthocyanins from lyophilised grape skins were extracted and then separated using HPLC-DAD on reverse phase column with gradient elution by water/perchloric acid/methanol. Extraction was done in duplicate. The monoglucosides of delphinidin, cyanidin, petunidin, peonidin and malvidin with the corresponding 3-(6-O-acetyl) and 3-(6-O-coumaryl) glucosides were identified and quantified in sylvestris samples, while only two genotypes were not contained acetylated and coumarylated derivates. Data were analysed by analysis of variance. Classification of grapevine was performed by principal component analysis. Results revealed differentiation of grapevine between cultivated varieties and wild grapes in groups based on anthocyanin profile. Nevertheless, the wild grapes are separated into three groups correspond with sampling locations. This work improves our knowledges about chemical composition of sylvestris grapes that could be useful in genetic breeding programs and modern winemaking production.

anthocyanins, HPLC-DAD, classification, sylvestris

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