Effect of Different Enological Practices on Skin and Seed Proanthocyanidins in Three Varietal Wines

Proanthocyanidins are important for wine quality since they participate in astringency, bitterness and color. Given the localization of proanthocyanidins in the berry (skin and seeds), different methods have been developed that help to modulate the release of these phenolic compounds. In this study,...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2010-11, Vol.58 (21), p.11333-11339
Hauptverfasser:	Busse-Valverde, Naiara, Gómez-Plaza, Encarna, López-Roca, Jose M, Gil-Muñoz, Rocio, Fernández-Fernández, Jose I, Bautista-Ortín, Ana B
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Chemical Changes Induced by Processing/Storage Fermented food industries food analysis food composition Food Handling - methods Food industries Fruit - chemistry Fruit and vegetable industries Fundamental and applied biological sciences. Psychology grape must proanthocyanidins Proanthocyanidins - chemistry seeds Seeds - chemistry Vitis - chemistry Vitis vinifera Wine - analysis wine cultivars wine grape skins wine grapes wine quality winemaking wines Wines and vinegars
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