Evolution of antioxidant capacity in seeds and skins during grape maturation and their association with proanthocyanidin and anthocyanin content

Vitis - Journal of Grapevine Research

Volumn 51, Issue 3, 2012, Pages 137-139

  Jordao A M ^a   Correia, A C ^a   Gonccalves F J ^a  

^a POLYTECHNIC INSTITUTE OF VISEU   (Portugal)

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[No Author keywords available]

Indexed keywords

EID: 84864974685     PISSN: 00427500     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (10)

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3. DALLAS, C; LAUREANO, O.; 1994: Effects of pH, sulphur dioxide, alcohol content, temperature and storage time on colour composition of a young Portuguese red table wine. J. Sci. Food Agrie. 65, 477-485.
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7. RE, R.; PELLEGRINI, N.; PROTEGGENTE, A.; PANNALA, A.; YANG, M.; RICEEVANS, C; 1999: Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biol. Medic. 26, 1231-1237.
8. SUN, B. S.; LEANDRO, C; RICARDO-DA-SILVA, J. M.; SPRANGER, I.; 1998: Separation of grape and wine proanthocyanidins according to their degree of polymerization. J. Agrie. Food Chem. 46, 1390-1396.
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