Influence of ripening stage and maceration length on the contribution of grape skins, seeds and stems to phenolic composition and astringency in wine-simulated macerations

@article{Llaudy2008InfluenceOR,
  title={Influence of ripening stage and maceration length on the contribution of grape skins, seeds and stems to phenolic composition and astringency in wine-simulated macerations},
  author={Mar{\'i}a del Carmen Llaudy and Roser Font i Canals and Joan Canals and Fernando Zamora},
  journal={European Food Research and Technology},
  year={2008},
  volume={226},
  pages={337-344}
}
This paper studies the influence of ripening stage and maceration time (1–23 days) on the contribution of each cluster grape components to phenolic composition and astringency in wine-simulated macerations. In general terms, proanthocyanidin extraction from skins, stems and especially from seeds increased with maceration time. The ripening stage also had a major influence on tannin extraction and astringency. The tannin contribution from skins and stems increased with ripening but the… CONTINUE READING

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