Anthocyanins in Barbera Grapes

The anthocyanins of Barbera grapes were extracted with methanol containing 0.1% HCl and purified by adsorption on cation‐exchange resin. The individual pigments were separated by paper chromatography. The anthocyanins were identified by their R f values, sugar moiety, alkaline degradation products and spectral characteristics. The pigments were identified as delphinidin‐3‐monoglucoside, cyanidin‐3‐monoglucoside with caffeic acid, petunidin‐3‐monoglucoside, cyanidin‐3‐monoglucoside with p‐coumaric acid, malvidin‐3‐monoglucoside, malvidin‐3‐monoglucoside with p‐coumaric acid, peonidin‐3‐monoglucoside, peonidin‐3‐monoglucoside (acylated) and malvidin‐3‐monoglucoside (acylated). Knowledge of the composition and inheritance pattern of the anthocyanin pigments in grapes is extremely valuable to the plant breeders in developing new grape varieties with the desirable characteristics. Barbera grapes may be used for blending with other varieties poor in red color to make red wines of more attractive color.