Influence of the physiological stage and the content of soluble solids on the anthocyanin extractability of Vitis vinifera L. cv. Tempranillo grapes

The influence and the extent of the anthocyanin extractability from grape skins at different physiological stages and different soluble solids contents within each stage were investigated. For this purpose three different physiological stages (pre-harvest, harvest and over-ripening) and three soluble solids contents (22, 24 and 26 °Brix) within each stage were taken into account using Vitis vinifera L. cv. Tempranillo.This study revealed the influence of physiological stages and soluble solids contents on the amounts of anthocyanins. The most important factor was the physiological stage although the soluble solid contents effect was also relevant, especially for anthocyanins monoglucosides. The highest contents in anthocyanins were found at pre-harvest, following by harvest and finally at over-ripening. Within each physiological stage, the relative abundance of acylated derivatives was influenced by the soluble solids contents. The percentages of acylated anthocyanins tend to decrease as the soluble solids contents.Differences in the anthocyanin extractabilities were highly influenced by the physiological stages and in a lesser extent by the soluble solids contents. The lowest extraction percentages were obtained in pre-harvest samples whatever soluble solids contents. Over-ripening samples present the lowest contents of anthocyanins but these compounds are easily released from tissues to the hydroalcoholic solution providing the highest extraction percentages. Generally, non-acylated anthocyanins were better extracted than the acylated anthocyanins.

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► Physiological stage is more important for anthocyanin contents in grapes than °Brix.
► Physiological stage is more important for anthocyanin extractability than °Brix.
► Non-acylated anthocyanins are better extracted from grapes than acylated ones.
► °Brix is related to the relative abundance of acylated anthocyanins.