The anthocyanin content of Cabernet Sauvignon, Cabernet Franc, Granoir and Pinot Noir wine declined from the end of fermentation to bottling.

• 赤霞珠、品丽珠、瑞引和黑比诺4 种葡萄酒的花色素苷含量从发酵结束到装瓶都呈下降趋势,二甲花翠素3-O-葡萄糖苷的含量也呈下降趋势。