Maceration with stems contact fermentation: Effect on proanthocyanidins compounds and color in Primitivo red wines

Food Chemistry

Volumn 177, Issue , 2015, Pages 382-389

  Suriano, Serafino ^a   Alba, Vittorio ^a   Tarricone, Luigi ^a   Di Gennaro, Domenico ^a  

^a ISTITUTO NAZIONALE DELLA NUTRIZIONE   (Italy)

Author keywords

Anthocyanins; Color intensity; Primitivo; Proanthocyanidins; Stem contact

Indexed keywords

COLOR; FERMENTATION; POLYMERIZATION; WINE;

COLOR INTENSITY; COLORED PIGMENTS; INTENSITY BALANCE; PHENOLIC COMPOUNDS; POLYPHENOLS; PRIMITIVO; PROANTHOCYANIDINS; VITIS VINIFERA;

ANTHOCYANINS;

ANTHOCYANIN; CATECHIN; MONOMER; OLIGOMER; PHENOL DERIVATIVE; POLYPHENOL; PROANTHOCYANIDIN; PROCYANIDIN; TANNIN DERIVATIVE;

ADSORPTION; ARTICLE; CHEMICAL COMPOSITION; COLOR; CONTROLLED STUDY; FERMENTATION; FOOD PROCESSING; FOOD STORAGE; GRAPE; NONHUMAN; PLANT STEM; POLYMERIZATION; RED WINE; ANALYSIS; CHEMISTRY; FRUIT; VITIS; WINE;

VITACEAE; VITIS VINIFERA;

ANTHOCYANINS; COLOR; FERMENTATION; FRUIT; PHENOLS; POLYPHENOLS; PROANTHOCYANIDINS; TANNINS; VITIS; WINE;

EID: 84921648546     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.01.063     Document Type: Article

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