Survey of solvents for the extraction of grape seed phenolics

Phytochemical Analysis

Volumn 6, Issue 5, 1995, Pages 265-267

  Kallithraka, Stamatina ^a   Garcia‐Viguera, Cristina ^a,b   Bridle, Peter ^a   Bakker, Johanna ^a  

^a INSTITUTE OF FOOD RESEARCH   (United Kingdom)

^b CSIC   (Spain)

Author keywords

extraction solvents; grape seeds; high performance liquid chromatography; phenolic compounds; procyanidins

Indexed keywords

GRAPE SEEDS; PHENOLICS;

VITIS SP.; VITIS VINIFERA;

EID: 0028873228     PISSN: 09580344     EISSN: 10991565     Source Type: Journal    
DOI: 10.1002/pca.2800060509     Document Type: Article

References (17)

1. The phytochemistry of proanthocyanin polymers
2. Phenolic compounds and polyphenoloxidase in relation to browning in grapes and wines
3. Seed tannin extraction in Cabernet Sauvignon
4. Bitterness and astringency in wine
5. Fractionation and identification of some low molecular weight grape seed phenolics
6. Grape seed phenolics: Extraction as affected by some conditions occurring during wine processing
7. Procyanidin composition of Chardonnay, Mauzac and Grenache blanc grapes
8. Interaction of grape seed procyanidins with various proteins in relation to wine fining
9. Procyanidin dimers and trimers from grape seeds
10. Flavor effects and adsorptive properties of purified fractions of grape‐seed phenols
11. Contributions of grape phenols to oxygen absorption and browning of wines
12. Flavor composition of wines: a review
13. Oxygen with phenols and related reactions in musts, wines and model systems. Observations and practical implications
14. Paper chromatography of phenolic compounds from grapes, particularly seeds, and some variety‐ripeness relationships
15. Identifications of three flavan‐3‐ols from grapes