Anthocyanins and tannins in four grape varieties (<em>Vitis vinifera</em> L.). Evolution of their content and extractability

Anthocyanins and tannins in four grape varieties (<em>Vitis vinifera</em> L.). Evolution of their content and extractability

Aims: The knowledge of parameters as the quantity of anthocyanins and tannins present during grape maturation, their evolution during the ripening period and extractability data could improve the management of red wine fermentation and help predict the color of wines. Methods and results: Grapes fro...

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Bibliographic Details
Main Authors: Ana Ortega-Regules, Inmaculada Romero-Cascales, José María Ros García, Ana Belén Bautista-Ortín, José María López-Roca, José Ignacio Fernández-Fernández, Encarnación Gómez-Plaza
Format: Article
Language:English
Published: International Viticulture and Enology Society 2008-09-01
Series:OENO One
Subjects:
anthocyanins
tannins
phenolic maturity
extractability
grapes
Online Access:https://oeno-one.eu/article/view/818

Internet

https://oeno-one.eu/article/view/818

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