Anthocyanin composition of the red wine Babić affected by maceration treatment

  • I. Budić-Leto
  • T. Lovrić
  • J. Gajdoš Kljusurić
  • I. Pezo
  • U. Vrhovšek
Original Paper


Identification of anthocyanins in the wine made of the Croatian autochthonous grape variety of Babić (Vitis vinifera L.) was carried out and their profile was determined by means of high-performance liquid chromatography with diode array and mass spectrometric detection. Dependence of anthocyanins content and profile on maceration treatment conditions was investigated. Statistically significant differences of anthocyanins concentration in wines Babić produced by various maceration treatments were confirmed by the use of multivariate analysis of variances. The investigation results indicated that the maceration temperature exerts higher influence on anthocyanins concentration than the duration of maceration. In addition, on the basis of anthocyanin composition and using different multivariate statistical analyses, differentiation of wines Babić according to maceration treatments was procured.


Anthocyanins High-performance liquid chromatography Maceration treatment Multivariate analysis Wine Babić 



This work was supported by the Ministry of Science, Technology and Sports of the Republic of Croatia. The authors wish to thank Vinoplod-Vinarija, d.d. Šibenik for their aid in the investigations. Anthocyanin analysis were done in the laboratory of Fulvio Mattivi (IASMA, Italy), which is gratefully acknowledged


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Copyright information

© Springer-Verlag 2005

Authors and Affiliations

  • I. Budić-Leto
    • 1
  • T. Lovrić
    • 2
  • J. Gajdoš Kljusurić
    • 2
  • I. Pezo
    • 1
  • U. Vrhovšek
    • 3
  1. 1.Institute for Adriatic Crops and Karst ReclamationZagrebRepublic of Croatia
  2. 2.Faculty of Food Technology and BiotechnologyUniversity of ZagrebZagrebRepublic of Croatia
  3. 3.Istituto Agrario di San MicheleSan Michele all'AdigeItaly

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