Juice constituents and skin pigments in Vitis coignetiae Pulliat grapevines

Vitis

Volumn 41, Issue 3, 2002, Pages 161-162

  Okamoto, G ^a   Ueki, K ^a   Ichi, T ^a   Aoki, H ^a   Fujiwara, M ^a   Hirano, K ^a  

^a OKAYAMA UNIVERSITY   (Japan)

Author keywords

Anthocyanin; Juice constituents; Malvidin 3,5 diglucoside; Vitis coignetiae

Indexed keywords

VITIS COIGNETIAE;

EID: 0036393061     PISSN: 00427500     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (9)

1. Calvi, J. P.; Francis, F. J.; 1978: Stability of Concord grape (Vitis labrusca) anthocyanins in model systems. J. Food Sci. 43, 1448-1456.
2. Huang, Z.; Ough, C. S.; 1991: Amino acid profiles of commercial grape juices and wines. Am. J. Enol. Vitic. 42, 261-267.
3. Igarashi, K.; Takanashi, K.; Makino, M.; Yasui, T.; 1989: Antioxidative activity of major anthocyanin isolated from wild grapes (Vitis coignetiae). Nippon Shokuhin Kogyo gakkaishi 36, 852-856.
4. Lavee, S.; Nir, G.; 1986: Grape - maturation and accumulation of specific components. In: S. P. Monselise (Ed.): Handbook of Fruit Set and Development, 171-175. CRC Press, Florida, USA.
5. Spayd, S. E.; Andersen-Bagge, J.; 1996: Free amino acid composition of grape juice from 12 Vitis vinifera cultivars in Washington. Am. J. Enol. Vitic. 47, 389-402.
6. Ueki, K.; Aoki, H.; Okamoto, G.; Hirano, K.; 2001: Effect of leaf number on berry ripening and characterization of juice composition in Vitis coignetiae Pulliat grapevines. (in Japanese with English summary). J. ASEV Jpn. 12, 58-65.
7. Yokotsuka, K.; Singleton, V.; 1993: Disappearance of anthocyanins as grape juice is prepared and oxidized with PPO and PPO substrates. Am. J. Enol. Vitic. 48, 13-25.
8. Winkler, A. J.; Cook, J. A.; Kliewer, W. M.; Lider, L. A.; 1974: General Viticulture. Univ. California Press, Berkeley, USA.
9. Wulf, L. W.; Nagel, C. W.; 1978: High-pressure liquid chromatographic separation of anthocyanins of Vitis vinifera. Am. J. Enol. Vitic. 29, 42-50.