Table 3.
Anthocyanin composition of wines. Concentrations of the five anthocyanidins and the three types of glucosides
| Year | Treatment | Anthocyanidins | Glucosides | ||||||
|---|---|---|---|---|---|---|---|---|---|
| (mg/L) | (mg/L) | ||||||||
| Dp | Cy | Pt | Pn | Mv | NA | Ac | Cm | ||
| 2006 | Control | 34.0 a ± 3.6 | 2.5 a ± 0.1 | 62.8 a ± 4.9 | 17.4 a ± 1.0 | 292.1 a ± 15.1 | 294.9 a ± 17.3 | 68.0 a ± 3.5 | 43.4 a ± 3.8 |
| CPM | 16.2 b ± 4.2 | 1.9 b ± 0.1 | 35.1 b ± 7.2 | 13.0 b ± 1.1 | 212.9 b ± 31.6 | 202.5 b ± 30.2 | 48.2 b ± 7.4 | 27.1 b ± 5.2 | |
| 2007 | Control | 11.1 a ± 0.1 | 1.4 ns ± 0.1 | 22.4 ns ± 0.1 | 10.3 a ± 0.1 | 181.9 a ± 0.6 | 166.4 a ± 0.5 | 40.8 a ± 0.1 | 18.1 a ± 0.2 |
| CPM | 9.7 b ± 0.1 | 1.5 ns ± 0.1 | 22.3 ns ± 0.1 | 8.4 b ± 0.1 | 152.4 b ± 0.7 | 141.0 b ± 0.6 | 36.2 b ± 0.1 | 17.0 b ± 0.1 | |
| 2009 | Control | 29.0 a ± 0.1 | 1.3 b ± 0.1 | 56.7 ns ± 0.6 | 13.0 ns ± 0.1 | 306.4 ns ± 1.9 | 290.1 ns ± 3.0 | 78.9 a ± 0.5 | 34.7 ns ± 2.1 |
| CPM | 28.2 b ± 0.2 | 2.7 a ± 0.2 | 55.3 ns ± 5.3 | 13.3 ns ± 0.6 | 300.7 ns ± 10.9 | 284.6 ns ± 14.9 | 75.6 b ± 1.9 | 36.9 ns ± 2.2 | |
| 2010 | Control | 21.8 a ± 0.1 | 0.0 ns ± 0 | 47.1 a ± 0.1 | 9.1 a ± 0.1 | 233.2 a ± 0.9 | 229.2 a ± 0.6 | 55.9 a ± 0.1 | 25.4 a ± 0.1 |
| CPM | 18.6 b ± 0.1 | 0.0 ns ± 0 | 39.8 b ± 0.1 | 7.1 b ± 0.1 | 208.4 b ± 2.2 | 200.6 b ± 2.2 | 49.8 b ± 0.1 | 22.7 b ± 0.1 | |
Mean values ± standard deviations. Values with the same letter in the same year mean that there are no statistically significant differences between the wines, according to a Tukey test (p < 0.05). Dp: delphinidin; Cy: cyanidin; Pt: petunidin; Pn: peonidin; Mv: malvidin; NA: non-acylated glucosides; Ac: acetyl glucosides; Cm: coumaroyl glucosides