Influence of Wine-Grape Skin Hardness on the Kinetics of Anthocyanin Extraction
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چکیده
منابع مشابه
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15 صفحه اولThe Extraction Kinetics of Anthocyanins and Proanthocyanidins from Grape to Wine in Three Different Varieties
Methods and results: Anthocyanins and PAs were analyzed by HPLC in three wine varieties during maceration time (20 days). The results showed that anthocyanin extraction followed the same kinetics for the three varieties. In the case of PAs, Syrah must-wine showed the highest concentration of these compounds, which were seen to be mainly skin-derived. Monastrell must-wine presented the lowest co...
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ژورنال
عنوان ژورنال: International Journal of Food Properties
سال: 2012
ISSN: 1094-2912,1532-2386
DOI: 10.1080/10942911003778022