Flavan-3-ol and polysaccharide content and profile during the fermentation of Vitis vinifera Cabernet Sauvignon and cold-hardy Vitis sp. Frontenac

Flavan-3-ol and polysaccharide content and profile during the fermentation of Vitis vinifera Cabernet Sauvignon and cold-hardy Vitis sp. Frontenac

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Aim: The main objective of this study was to determine the effect of grape variety on skin and seed flavan-3-ol and polysaccharide diffusion from grapes to wine during the alcoholic fermentative maceration of Vitis vinifera Cabernet Sauvignon and Vitis sp. Frontenac and Frontenac blanc, and to deter...

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Bibliographic Details
Main Authors: Paméla Nicolle, Kyle A. Williams, Paul Angers, Karine Pedneault
Format: Article
Language:English
Published: International Viticulture and Enology Society 2021-03-01
Series:OENO One
Subjects:
cold-hardy grape
Vitis vinifera
cold climate
winemaking
flavan-3-ol
polysaccharide
Online Access:http://revues.u-bordeaux.fr/journals/index.php/oeno-one/article/view/3695

Internet

http://revues.u-bordeaux.fr/journals/index.php/oeno-one/article/view/3695

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