The work presents the study over several types of wines as: Cabernet Sauvignon, Merlot, Pinot noir, Burgund and Blauerzweigelt through out a period of three years. Also in this paper are presented the results of quantitative determination of anthocyanins from five kinds of black grapes containing important quantities of anthocyanins in fresh condition as well as grape spirits – sub product of the wine preparation process and as well the dynamics of anthocyanins accumulation during maturation in order to establish the optimum moment to reap the grapes for wine preparation process as well as to utilize the grape spirits as a source of anthocyanins for the food industry and pharmacy. The determinations were carried out using a UV-VIS CAMSPEC 330 Spectrometer.
