Influence of maceration temperature in red wine vinification on extraction of phenolics from berry skins and seeds of grape (Vitis vinifera)

Bioscience, Biotechnology and Biochemistry

Volumn 71, Issue 4, 2007, Pages 958-965

  Koyama, Kazuya ^a   Goto Yamamoto, Nami ^a   Hashizume, Katsumi ^a  

^a NATIONAL RESEARCH INSTITUTE OF BREWING   (Japan)

Author keywords

Extraction; Grape; Phenolics; Proanthocyanidins; Red wine

Indexed keywords

EXTRACTION; FRUITS; PHENOLS; THERMAL EFFECTS;

EPICATECHIN GALLATE UNITS; MACERATION TEMPERATURE; PROANTHOCYANIDINS;

WINE;

CATECHIN; PHENOL DERIVATIVE; PHLOROGLUCINOL; PROANTHOCYANIDIN;

ARTICLE; CHEMISTRY; FERMENTATION; GRAPE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ISOLATION AND PURIFICATION; KINETICS; PLANT SEED; TEMPERATURE; ULTRAVIOLET SPECTROPHOTOMETRY; WINE;

CATECHIN; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FERMENTATION; KINETICS; PHENOLS; PHLOROGLUCINOL; PROANTHOCYANIDINS; SEEDS; SPECTROPHOTOMETRY, ULTRAVIOLET; TEMPERATURE; VITIS; WINE;

BEVERAGES; EXTRACTION; FRUITS; MACERATION; PHENOLS; THERMAL ANALYSIS;

VITACEAE; VITIS VINIFERA;

EID: 34247468983     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1271/bbb.60628     Document Type: Article

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