Composition of grape skin proanthocyanidins at different stages of berry development

Journal of Agricultural and Food Chemistry

Volumn 49, Issue 11, 2001, Pages 5348-5355

  Kennedy, J A ^a,b,d   Hayasaka, Y ^b,c   Vidal, S ^b,c   Waters, E J ^b,c   Jones, G P ^a,b  

^a UNIVERSITY OF ADELAIDE   (Australia)

^b Adelaide Laboratory   (Australia)

^c AUSTRALIAN WINE RESEARCH INSTITUTE   (Australia)

^d OREGON STATE UNIVERSITY   (United States)

Author keywords

Anthocyanin; Berry development; Composition; Galacturonic acid; Grape; Pectin; Pigmented tannin; Polygalacturonate; Proanthocyanidin; Tannin; Vitis vinifera

Indexed keywords

ANTHOCYANIN; EPIGALLOCATECHIN; PECTIN; PHLOROGLUCINOL; PIGMENT; PROANTHOCYANIDIN;

ARTICLE; CARBON NUCLEAR MAGNETIC RESONANCE; CATALYSIS; CHEMICAL COMPOSITION; CHEMISTRY; DEVELOPMENT; FRUIT; GEL CHROMATOGRAPHY; GEL PERMEATION CHROMATOGRAPHY; GRAPE; MASS SPECTROMETRY; NONHUMAN; POLYMERIZATION; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; SKIN; SPECTROSCOPY; ULTRAVIOLET SPECTROSCOPY;

ANTHOCYANINS; CHROMATOGRAPHY, GEL; FRUIT; PIGMENTS, BIOLOGICAL; PROANTHOCYANIDINS; SPECTRUM ANALYSIS;

VITIS SP.; VITIS VINIFERA;

EID: 0035188031     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf010758h     Document Type: Article

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