ABSTRACT

Considering the whole set of data, it can be seen that the wines were markedly di•erent and that the variety a•ected signi¤cantly both the phenolic composition and the magnitude of copigmentation. SY wines showed signi¤- cantly higher values for %CA than TE and CS wines, which was in agreement with the highest contents of total monomeric anthocyanin. Moreover, each type of wine had a distinctive anthocyanic pattern. Speci¤cally, signi¤cant di•erences on delphinidin, malvidin, and peonidin acetates and coumarilic derivatives were also found between the wines.