Acetic-Acid-Acylated Anthocyanin Pigments in the Grape Skins of a Number of Varieties of Vitis Vinifera

Abstract

Anthocyanin skin pigments of 44 grape species, varieties, and clones are separated by thin-layer chromatography on 1:1 cellulose MN300-silica gel G plates by developing first with butyl formate, formic acid, water (7:2:1) and, after drying and 90° rotation of the plates, with 1-pentanol, acetic acid, water (2:1:1). Acylated 3-monoglucosides are separated into six spots, and nonacylated pigments are separated, except for petunidin- and cyanidin-3-monoglucosides, which are resolved only partially. Twenty-nine of the 44 specimens contained acetic-acid-acylated anthocyanins. Six clones of `Pinot noir9 and the closely related `Meunier9 and `Gamay Beaujolais9 are confirmed not to contain acylated pigments. In each of seven varieties studied both in 1969 and 1970, the 1970 crop had more skin pigment. Distribution of pigment concentrations was apparently random in comparisons of heat-treated with non-heat-treated clones in the 1970 samples.