The extraction kinetics of anthocyanins and proanthocyanidins from grape to wine in three different varieties
Aims: To study the influence of the grape variety (Syrah, Monastrell and Cabernet Sauvignon) on the extraction kinetics of phenolic compounds (proanthocyanidins (PAs) and anthocyanins) during a skin maceration period of 20 days. Methods and results: Anthocyanins and PAs were analyzed by HPLC in thre...
Main Authors: | , , , , |
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Format: | Article |
Language: | English |
Published: |
International Viticulture and Enology Society
2016-07-01
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Series: | OENO One |
Subjects: | |
Online Access: | https://oeno-one.eu/article/view/781 |