Diglucosides
The presence of anthocyanin diglucoside pigments in red or rosé wine, particularly malvidin diglucoside, is used as an indication of whether the wine has been made using fruit other than Vitis vinifera species, which do not contain appreciable quantities of diglucosides. These diglucosides are detected by means of their fluorescence under ultra-voilet light and can also be quantified using HPLC.
Pinking
This analysis measures the wines’ susceptibility by inducing pinking using hydrogen peroxide and measuring the susceptibility and the precursor content.
| Prices per analysis | |||
|---|---|---|---|
| Analysis | Per Sample (excluding GST) | Volume required | Target response time |
| Anthocyanin diglucosides – qualitative – UV Light | $31.50 | 10 mL | 24 hrs |
| Pinking | $40.95 | 750 mL | 48 hrs |
For more information, please contact AWRI Commercial Services on (08) 8313 6600 or e-mail commercialservices@awri.com.au