Influence of ripeness grade on accumulation and extractability of grape skin anthocyanins in different cultivars

Author:

Río Segade Susana,Soto Vázquez Elvira,Díaz Losada Emilia

Publisher

Elsevier BV

Subject

Food Science

Reference32 articles.

1. The effect of grape ripening stage on red wine color;Bautista-Ortín;Journal International des Sciences de la Vigne et du Vin,2006

2. Evolution of five anthocyanidin-3-glucosides in the skin of the Tempranillo, Moristel, and Garnacha grape varieties and influence of climatological variables;Cacho;American Journal of Enology and Viticulture,1992

3. Influence of ethanol concentration on the extraction of color and phenolic compounds from the skin and seeds of Tempranillo grapes at different stages of ripening;Canals;Journal of Agriculture and Food Chemistry,2005

4. Evolution of the contents in soluble phenolic compounds, in: proanthocyanic tanins and in anthocyanins of shot grape berries of Vitis vinifera L. during their development;Cholet;Journal International des Sciences de la Vigne et du Vin,2004

5. Chomé Fuster, P.M., Sotés Ruiz, V., Benayas y Sanz de Rozas, F., Cayuela González, M., Hernández Sánchez, M., Cabello Saénz de Santa María, F., Ortiz Macide, J., Rodríguez Torres, I., Chaves Rabanal, J., 2003. Variedades de Vid. Registro de Variedades Comerciales. Ed. Ministerio de Agricultura, Pesca y Alimentación.

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