Changes in proanthocyanidin chain length in winelike model solutions.

@article{Vidal2002ChangesIP,
  title={Changes in proanthocyanidin chain length in winelike model solutions.},
  author={St{\'e}phane Vidal and Damien Cartalade and Jean-Marc Souquet and H{\'e}l{\`e}ne Fulcrand and V{\'e}ronique Cheynier},
  journal={Journal of agricultural and food chemistry},
  year={2002},
  volume={50 8},
  pages={
          2261-6
        }
}
Reactions of seed and skin proanthocyanidins in the presence or absence of (-)-epicatechin were followed in winelike solutions over 53 days at 30 degrees C. Proanthocyanidins were separated from flavanol monomers by sequential elution from a Sep Pak cartridge, and changes in proanthocyanidin composition were monitored by thiolysis analysis of the proanthocyanidin fraction. In solutions containing no free (-)-epicatechin, trace amounts of monomers were released and important losses of… CONTINUE READING

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