Anthocyanins and Color Variables of Bulgarian Aged Red Wines

The main sensory parameter for the quality of red wines is their color. Twenty-one Bulgarian red wines from five different grape varieties were analyzed (Cabernet-Sauvignon, Merlot, Melnik, Mavrud and Gamza) in order to determine color variables and evaluate pigment matter. The results show highest proportion of red color in Cabernet-Sauvignon (dA%=59.2–46.9%), followed by Merlot, Mavrud, Melnik and Gamza (dA%=48.1–34.4%). Total anthocyanins reach maximal level for Cabernet-Sauvignon-1998 (274mg/L) and minimal value for Melnik-1998 (22mg/L), and correlate with dA% value. The age index, polymeric anthocyanins/monomeric anthocyanins, increases from 32.6% for Cabernet-Sauvignon-1998 to 87.5% for Gamza-1994 as the polymeric pigment forms have displaced the monomeric anthocyanins during aging process.