Phenolic characterization of some native varieties of grapes and wines from Southern Italy

Acta Horticulturae

Volumn 754, Issue , 2007, Pages 65-72

  Gatta, B La ^a   Arace, E ^a   Gambacorta, G ^a   Notte, E La ^a   Notte, P La ^b  

^a UNIVERSITY OF FOGGIA   (Italy)

^b INSTITUTE FOR SUSTAINABLE PLANT PROTECTION   (Italy)

Author keywords

Anthocyanins content and profile; High performance liquid chromatography; Low molecular weight phenols; Typical cultivar

Indexed keywords

VITACEAE;

EID: 42749086793     PISSN: 05677572     EISSN: None     Source Type: Book Series    
DOI: None     Document Type: Conference Paper

References (7)

1. di Stefano, R. and Cravero, M.C. 1991. The grape phenolics determination. Riv. Vitic. Enol. 2:37.
2. Mayen, M., Merida, J. and Medina, M. 1994. Free Anthocyanins and Polymeric Pigments during the fermentation and post-fermentation standing of musts from Cabernet Sauvignon and Tempranillo grapes. Am. J. Enol. Vitic. 45:2-10.
3. Nagel, C.W. and Wulf, L.W. 1979. Changes in the anthocyanins, flavonoids and hydroxylcinnamic acid esters during fermentation and aging of Merlot and Cabernet Sauvignon. Am. J. Enol. Vitic. 30: 111-6.
4. Oszmianski, J., Ramos, T. and Bourzeix, M. 1988. Fractionation of phenolic compounds in red grapes. Am. J. Enol. Vitic. 39:259-62.
5. Revilla, E. and Ryan, J.M. 2000. Analysis of several phenolic compounds with potential antioxidant properties in grape extracts and wines by high-performance liquid chromatography-photodiode array detection without sample preparation. J. of Chromatography A 881: 461-469.
6. Rodrìguez-Delgrado, M.A., Malovanà, S., Pérez, P. and Borges, T. 2001. Separation of phenolic compounds by high-performance liquid chromatography with absorbance and fluorimetric detection. J. Chromatography A 912:249-257.
7. Romeyer, F.M., Macheix, J.J. and Sapis, J.C. 1986. Changes and importance of oligomeric procyanidins during maturation of grape seeds. Phytochemistry 25:219-221.