Proanthocyanidin composition and evolution during grape ripening as affected by variety: Nebbiolo and Barbera cv.

Proanthocyanidin composition and evolution during grape ripening as affected by variety: Nebbiolo and Barbera cv.

Aim: Proanthocyanidin (PA) content, composition and evolution during berry development was determined in two cv., Nebbiolo and Barbera, quite different in their polyphenolic profile. Methods and results: PAs were extracted separately from seeds and skins, before véraison until maturity. Intact extra...

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Bibliographic Details
Main Authors: Andriani Asproudi, Federico Piano, Giacomo Anselmi, Rocco Di Stefano, Eleonora Bertolone, Daniela Borsa
Format: Article
Language:English
Published: International Viticulture and Enology Society 2015-03-01
Series:OENO One
Subjects:
grapes
Nebbiolo cv.
Barbera cv.
proanthocyanidins
fractionation
ripening
Online Access:https://oeno-one.eu/article/view/93

Internet

https://oeno-one.eu/article/view/93

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