Varietal and geographic classification of French red wines in terms of pigments and flavonoid compounds

Abstract Thirty‐four French red wines originating from six different grape varieties and three different production areas were analysed in duplicate for 15 anthocyanins, ten flavonoids and three colour parameters, F‐statistics, principal component analysis and stepwise discriminant analysis were used to identify and to explain differences among samples. Clear difference between wines made from different varieties were mainly related to anthocyanin 3‐acylglucosides. Malvidin and peonidin 3‐acetylglucosides were found in increasing concentrations in wines made respectively from Grenache, Carignan, Cinsault, Merlot, Carbernet Sauvignon and Cabernet Franc grapes; the concentrations of peonidin and malvidin 3‐p‐coumarylglucosides were higher in the Cinsault wines studied. Cabernet Sauvignon and Merlot wines made near Bordeaux had a less intense colour and a higher malvidin 3‐glucoside content than wines from the same varieties produced near Narbonne. Wines made from Merlot, Cabernet Sauvignon and Cabernet Franc grapes contained more catechin, epicatechin and myricetin when produced in the south than in the north (Narbonne, Bordeaux, Angers). Of the samples analysed, 96%, and all of the nine extra wines, were correctly classified according to the variety of the grapes using four anthocyanins and catechin selected by step wise discriminant analyses.