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...

Full description

Bibliographic Details
Main Authors: Ana Belén Bautista-Ortín, Naiara Busse-Valverde, José Ignacio Fernández-Fernández, Encarnación Gómez-Plaza, Rocío Gil-Muñoz
Format: Article
Language:English
Published: International Viticulture and Enology Society 2016-07-01
Series:OENO One
Subjects:
Online Access:https://oeno-one.eu/article/view/781