Identification and quantification of anthocyanins in Kyoho grape juice-making pomace, Cabernet Sauvignon grape winemaking pomace and their fresh skin

Background The anthocyanins of Kyoho grape juice‐making pomace, Cabernet Sauvignon grape winemaking pomace and their fresh skin were identified and quantified by high‐performance liquid chromatography–tandem mass spectrometry, and the influence of processing on the anthocyanin profiles was investiga...

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Veröffentlicht in:	Journal of the science of food and agriculture 2013-04, Vol.93 (6), p.1404-1411
Hauptverfasser:	Li, Yuan, Ma, Ruijing, Xu, Zhenzhen, Wang, Junhan, Chen, Tong, Chen, Fang, Wang, Zhengfu
Format:	Artikel
Sprache:	eng
Schlagworte:	Acylation anthocyanin composition Anthocyanins - analysis Berries Beverages - analysis Cabernet Sauvignon Chromatography Diet Food Handling - methods Food science Fruit - chemistry Glucosides - analysis grape pomace Humans Kyoho Mass spectrometry Pigments Species Specificity Vitis - chemistry Vitis - classification Wine - analysis Wines
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