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