Ripening-induced changes in grape skin proanthocyanidins modify their interaction with cell walls

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 6, 2011, Pages 2696-2707

  Bindon, Keren A ^a   Kennedy, James A ^a,b  

^a AUSTRALIAN WINE RESEARCH INSTITUTE   (Australia)

^b CALIFORNIA STATE UNIVERSITY   (United States)

Author keywords

anthocyanin; cell wall; color; flesh; gel permeation chromatography; grape; molecular mass; phloroglucinolysis; polysaccharide; Proanthocyanidin; ripening; skin; tannin

Indexed keywords

CELL WALL; FLESH; GEL PERMEATION; GRAPE; PHLOROGLUCINOLYSIS; PROANTHOCYANIDINS; RIPENING; TANNIN;

CHROMATOGRAPHIC ANALYSIS; CHROMATOGRAPHY; FRUITS; GELS; MATERIALS; MOLECULAR MASS; POLYMERIZATION; WINE;

ANTHOCYANINS;

PROANTHOCYANIDIN;

ARTICLE; CELL WALL; CHEMISTRY; FRUIT; GRAPE; GROWTH, DEVELOPMENT AND AGING; MOLECULAR WEIGHT; POLYMERIZATION;

CELL WALL; FRUIT; MOLECULAR WEIGHT; POLYMERIZATION; PROANTHOCYANIDINS; VITIS;

VITACEAE;

EID: 79952749775     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf1047207     Document Type: Article

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