Quantitative changes in anthocyanin pigments of Vitis vinifera cv monastrell during maturation

The evolution of anthocyanin pigments of a Monastrell grape (Vitis vinifera L) cultivar during maturation has been assessed by reversed phase high performance liquid chromatography. Only anthocyanin 3‐glucosides and their p‐coumaryl esters were detected in the skin extracts of this cultivar. Total anthocyanin content increased from 310.25 mg kg−1 fresh weight at the beginning of ripening (20 August) to 1139.83 mg kg−1 when the grapes reached physiological maturity (24 September). Monoglucoside pigments accounted for between 87 and 82% of the total pigment content, and malvidin‐3‐glucoside was the most abundant anthocyanin throughout the sampling period. Peonin‐derived pigments were least abundant at the beginning of ripening, but at maturity the cyanidin derivative content was the lowest.