As part of the attempt to fight diseases affecting vines (peronospora, oidium), researchers began to genetically combine vitis vinifera with american vines (repestris, riparia, berlandieri, etc.) with the aim of obtaining a hybrid which would be resistant to disease and able to give edible fruit whilst also being suitable for wine-making with good results. These vines are known as direct producer hybrids.
The genetic characteristics of Vitis vinifera are such that its anthocyans are exclusively monoglucosides, whereas the anthocyans contained in the fruit of other Vitis species are mainly present as diglucosides and consequently in the hybrids they are also found in this form. The presence of diglucosides in the wine comes about by means of a device for measuring fluorescence.
In all states adhering to the OIV (international organisation of vine and wine) the law prohibits the vinification of the product obtained from direct producer hybrids, and this product cannot be considered wine. 

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