Anthocyanins, phenolics, and color of Cabernet Franc, Merlot, and Pinot Noir wines from British Columbia.

@article{Mazza1999AnthocyaninsPA,
  title={Anthocyanins, phenolics, and color of Cabernet Franc, Merlot, and Pinot Noir wines from British Columbia.},
  author={Giuseppe Joe Mazza and Lana R Fukumoto and Pascal J. Delaquis and Beno{\^i}t Girard and Benno Ewert},
  journal={Journal of agricultural and food chemistry},
  year={1999},
  volume={47 10},
  pages={4009-17}
}
Changes in phenolics (anthocyanins, flavonols, tartaric esters, and total phenolics) during ripening of grapes and in phenolics and color during vinification and aging of Cabernet Franc, Merlot, and Pinot Noir wines were studied. Anthocyanins in grape skins showed variations in accumulation pattern, concentration, and distribution depending on variety and to a lesser extent on season. During vinification, colorless phenolics increased during alcoholic fermentation, reached maximum values at… CONTINUE READING

Citations

Publications citing this paper.
Showing 1-10 of 80 extracted citations

Similar Papers

Loading similar papers…