The extraction of anthocyanins and proanthocyanidins from grapes to wine during fermentative maceration is affected by the enological technique

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 10, 2011, Pages 5450-5455

  Busse Valverde, Naiara ^a   Gómez Plaza, Encarna ^a   López Roca, Jose M ^a   Gil Muñoz, Rocio ^b   Bautista Ortín, Ana B ^a  

^a UNIVERSITY OF MURCIA   (Spain)

^b INSTITUTO MURCIANO DE INVESTIGACIÓN Y DESARROLLO AGRARIO Y ALIMENTARIO IMIDA   (Spain)

Author keywords

Anthocyanins; Fermentative maceration; Proanthocyanidins; Wine

Indexed keywords

ANTHOCYANIN CONTENT; COLOR INTENSITY; DRY ICE; FERMENTATIVE MACERATION; FERMENTATIVE PROCESS; HIGH MOLECULAR WEIGHT; LOW TEMPERATURES; PREFERMENTATIVE MACERATION; PROANTHOCYANIDINS; QUALITATIVE COMPOSITIONS;

CARBON DIOXIDE; ENZYMES; ICE; PHENOLS; REFRIGERANTS; SEED; WINE;

ANTHOCYANINS;

ANTHOCYANIN; PROANTHOCYANIDIN;

ARTICLE; CHEMISTRY; COLD; FERMENTATION; FOOD HANDLING; FRUIT; GRAPE; METHODOLOGY; PLANT SEED; WINE;

ANTHOCYANINS; COLD TEMPERATURE; FERMENTATION; FOOD HANDLING; FRUIT; PROANTHOCYANIDINS; SEEDS; VITIS; WINE;

VITACEAE;

EID: 79957948219     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf2002188     Document Type: Article

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