Corpus ID: 31616409

Extraction of Proanthocyanidins during Fermentation of Muscat Bailey A and Cabernet Sauvignon Wines

@inproceedings{Okuda2014ExtractionOP,
  title={Extraction of Proanthocyanidins during Fermentation of Muscat Bailey A and Cabernet Sauvignon Wines},
  author={T. Okuda and S. Furuya and Eri Inoue},
  year={2014}
}
As we reported earlier, Muscat Bailey A (MBA) wine has very low proanthocyanidin (PA) content compared with Cabernet Sauvignon (CS) and Merlot wines. Whereas PA concentration in CS was maintained at the maximum level during maceration, that in MBA reached a maximum approximately four days after maceration and drastically decreased thereafter. In this study, the model wine extraction profiles of seed total phenols (TPs) and PAs in MBA and CS were compared. The final TP concentration extracted… Expand
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