ABSTRACT
There are two major types of grapes: European and North American. European grapes belong to the species Vitis vinifera L., and over 95% of all the grapes produced are of this species. North American grapes belong to two main species: V. labrusca and V. rotundifolia. The principal components of ripe grapes are the carbohydrates glucose and fructose. The anthocyanins are fundamentally responsible for all the color differences between grapes and the resultant wines. In ‘Barbera’ and ‘Bonarda’ grapes from the Pavese and Monferrato regions of Italy, Piergiovanni and Volonterio found only moderate changes in the relative proportions of anthocyanins during ripening. The conditions of wine making and of maturation processes have a very large impact on the color of rosé and red wines. Wines are stored in oak, concrete, redwood, lined iron or steel, and stainless steel containers. In North America, the majority of red grape juice is prepared from ‘Concord’ grapes.
