Table 2.

Individual anthocyanin content of Cabernet Sauvignon berry skins after different treatments (mean ± SD, n = 3, mg·L⁻¹).

Treatments	Delphinidin-3-O-glucoside	Cyanidin-3-O-glucoside	Petunidin-3-O-glucoside	Peonidin-3-O-glucoside	Malvidin-3-O-glucoside	Non-Acylated (%)	Peonidin-3-O-(6-O-acetyl)-glucoside	Malvidin-3-O-(6-O-acetyl)-glucoside	Acetyl Derivatives (%)	Peonidin-3-O-(6-O-coumaryl)-glucoside	Malvidin-3-O-(6-O-coumaryl)-glucoside	Coumaryl Derivatives (%)
C	171.68 ± 3.91 a	40.32 ± 0.78 a	100.47 ± 2.35 a	107.88 ± 2.45 a	565.77 ± 12.98 a	72.29	30.90 ± 0.59 a	266.09 ± 6.75 ab	21.77	13.29 ± 0.67 a	67.70 ± 3.34 a	5.94
J1	130.17 ± 3.19 b	23.70 ± 0.50 b	88.63 ± 2.54 b	110.32 ± 3.35 a	678.66 ± 19.14 b	68.50	30.44 ± 1.05 a	334.56 ± 12.19 d	24.24	13.32 ± 0.33 a	96.03 ± 3.25 d	7.26
J2	177.82 ± 5.55 a	38.06 ± 0.66 a	107.52 ± 3.85 ac	109.53 ± 3.39 a	617.42 ± 26.11 a	71.16	30.71 ± 1.16 a	298.41 ± 14.08 c	22.30	14.22 ± 0.83 a	82.27 ± 4.98 c	6.54
J3	189.55 ± 9.34 a	49.12 ± 5.89 c	112.94 ± 5.61 cd	146.90 ± 18.30 b	617.04 ± 26.96 a	72.64	40.89 ± 5.17 c	288.86 ± 10.60 bc	21.47	15.80 ± 1.60 a	74.56 ± 2.76 abc	5.88
A1	217.68 ± 3.20 c	61.94 ± 0.96 d	123.55 ± 2.24 d	138.56 ± 2.46 b	589.32 ± 12.32 a	73.50	37.94 ± 0.64 c	284.51 ± 6.05 bc	20.95	14.54 ± 0.24 a	70.88 ± 1.64 ab	5.55
A2	216.52 ± 7.66 c	62.60 ± 1.85 d	123.03 ± 3.86 d	158.81 ± 4.43 b	597.93 ± 15.09 a	75.48	37.77 ± 0.97 b	248.15 ± 6.14 a	18.62	18.74 ± 0.48 b	71.82 ± 1.45 ab	5.90
A3	176.41 ± 14.54 a	33.93 ± 7.04 a	107.05 ± 8.31 ac	105.55 ± 19.10 a	608.18 ± 37.50 a	71.16	30.22 ± 5.16 a	296.49 ± 14.58 c	22.55	13.44 ± 1.78 a	77.76 ± 3.91 bc	6.29

Notes: A1: treatment with 1000 mg·L⁻¹ ABA; A2: treatment with 600 mg·L⁻¹ ABA; A3: treatment with 200 mg·L⁻¹ ABA; J1: treatment with 800 µmol·L⁻¹ MeJA; J2: treatment with 200 µmol·L⁻¹ MeJA; J3: treatment with 50 µmol·L⁻¹ MeJA; C: control. Different letters within a column indicate statistically significant differences between the means (p < 0.05).