Table 1.
Initial anthocyanin concentration in grape juices from “Merlot” and “Ruby” cultivars.
| Concentration of anthocyanin compounds (mg/L)a | |||||
|---|---|---|---|---|---|
| M3Gb | D3G | Pt3G | Pn3G | C3G | |
| CULTIVAR | |||||
| “Merlot” | 47.95 ± 0.49a | 25.15 ± 1.02a | 19.35 ± 0.15a | 13.49 ± 0.34a | 3.85 ± 0.01a |
| “Ruby” | 45.20 ± 0.73b | 22.01 ± 0.50b | 17.35 ± 0.15b | 12.89 ± 0.04b | 2.49 ± 0.01b |
a
Values are expressed as mean ± SE (n = 2).
b
C3G, cyanidin-3-O-glucoside; Pt3G, petunidin-3-O-glucoside; D3G, delphinidin-3-O-glucoside, Pn3G, peonidin-3-O-glucoside and M3G, malvidin-3-O-glucoside.