QUALITATIVE AND QUANTITATIVE ANALYSIS OF RED WINES ANTHOCYAN

The most important quality parameters of colored wines are analyzed in the paper, with special reference to qualitative and quantitative anthocyanins content. Anthocyanins possess a diverse biological activity such as antioxidant, anti-inflammatory, anticancer, cardio protective, anti-atherogenic, as well as activity in reducing diabetic risk and prevention of cognitive functional disorders. Basis of analyzes is related to typified varietal (monocomponent) and "Cuvée" (mixed) wines made in Greece - on Mount Athos - at the Hilandar monastery and in Serbia, in comparison with wines of similar composition from other viticultural world areas.Wines of Hilandar are distinguished with high anthocyanins content, both in mixed combination and monocomponent wines-from 101.4 mg/L for the Savino Polje wine of 2010, to 781.3 mg/L for the Cabernet Fran varietal wine from 2016. The most important anthocyanins in wines of Hilandar are malvidins. Younger wines contain from 151.9 mg/L to 671.0 mg/L malvidin ingredients. In addition to malvidins, these wines also contain a significant amounts of peonidine and vitizine A. Concerning a content of sugar and total acidity in must, superior clones of Merlo variety are -181, 345, 346, in which sugar content in must varying in range from 23.8-31.6%, while total acids content varying in range from 6.1-9.2 g/L in some vintages. Cabernet Fran clones 210 and 214 are complemented by yield and grape quality (a sugar content in must is ranges from 22,8-27,4%, total acidity 5,8-8,7 g/L). For Cabernet Sauvignon clones 15, 169 and 337 sugar content ranged from 23.6-28.2%, and total acidity was 5.5-7.8 g/l.Such sugar to acid ratio in listed varieties resulted with alcohol content of 13.5-15.5 vol.% and with a number of varietal characteristics complemented with minerality, specific fragrances and other indicators of superior wines