• Chemistry
  • Published 2006

Development of Proanthocyanidins in Vitis vinifera L. cv. Pinot noir Grapes and Extraction into Wine

@inproceedings{Rio2006DevelopmentOP,
  title={Development of Proanthocyanidins in Vitis vinifera L. cv. Pinot noir Grapes and Extraction into Wine},
  author={Jose L. Pastor del Rio and James A. Kennedy},
  year={2006}
}
The effect of grape maturity on proanthocyanidin concentration, composition and transfer into wine was studied. Vitis vinifera L. cv. Pinot noir grapes (Pommard clone) were monitored for three consecutive vintages (2001 to 2003). Proanthocyanidin content was monitored by reversed-phase HPLC after acid-catalyzed cleavage in the presence of excess phloroglucinol (phloroglucinolysis). After three growing seasons, results indicated that an increase in heat summation between fruit set and veraison… CONTINUE READING

Citations

Publications citing this paper.
SHOWING 1-10 OF 32 CITATIONS

Comparative analysis of wine tannins from pinot noir grapes

VIEW 1 EXCERPT
CITES BACKGROUND
HIGHLY INFLUENCED