Tags

Type your tag names separated by a space and hit enter

Influence of ethanol concentration on the extraction of color and phenolic compounds from the skin and seeds of Tempranillo grapes at different stages of ripening.
J Agric Food Chem. 2005 May 18; 53(10):4019-25.JA

Abstract

The aim of this paper is to study how grape ripeness and ethanol concentration affect the extraction of color and phenolic compounds from skins and seeds during the maceration/fermentation process. Simulated maceration assays were carried out with the grapes at three stages of berry development (vitis vinifera cv. Tempranillo) and different percentages of ethanol in the maceration media. Both ripeness and ethanol content have a considerable effect on the extraction of color and phenolic compounds. Of these two factors, ripeness increases the extractability most. The presence of ethanol in the medium facilitates anthocyanin and especially proanthocyanidin extraction, but it also decreases copigmentation phenomena, which can decrease the color intensity. The higher the ethanol concentration is in the maceration media, the higher the astringency of proanthocyanidins.

Authors+Show Affiliations

Departament de Bioquímica i Biotecnologia, Facultat d'Enologia de Tarragona (CeRTA), Universitat Rovira i Virgili, C/Ramón y Cajal, 70, 43005 Tarragona, Spain.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

15884833

Citation

Canals, R, et al. "Influence of Ethanol Concentration On the Extraction of Color and Phenolic Compounds From the Skin and Seeds of Tempranillo Grapes at Different Stages of Ripening." Journal of Agricultural and Food Chemistry, vol. 53, no. 10, 2005, pp. 4019-25.
Canals R, Llaudy MC, Valls J, et al. Influence of ethanol concentration on the extraction of color and phenolic compounds from the skin and seeds of Tempranillo grapes at different stages of ripening. J Agric Food Chem. 2005;53(10):4019-25.
Canals, R., Llaudy, M. C., Valls, J., Canals, J. M., & Zamora, F. (2005). Influence of ethanol concentration on the extraction of color and phenolic compounds from the skin and seeds of Tempranillo grapes at different stages of ripening. Journal of Agricultural and Food Chemistry, 53(10), 4019-25.
Canals R, et al. Influence of Ethanol Concentration On the Extraction of Color and Phenolic Compounds From the Skin and Seeds of Tempranillo Grapes at Different Stages of Ripening. J Agric Food Chem. 2005 May 18;53(10):4019-25. PubMed PMID: 15884833.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Influence of ethanol concentration on the extraction of color and phenolic compounds from the skin and seeds of Tempranillo grapes at different stages of ripening. AU - Canals,R, AU - Llaudy,M C, AU - Valls,J, AU - Canals,J M, AU - Zamora,F, PY - 2005/5/12/pubmed PY - 2005/6/30/medline PY - 2005/5/12/entrez SP - 4019 EP - 25 JF - Journal of agricultural and food chemistry JO - J. Agric. Food Chem. VL - 53 IS - 10 N2 - The aim of this paper is to study how grape ripeness and ethanol concentration affect the extraction of color and phenolic compounds from skins and seeds during the maceration/fermentation process. Simulated maceration assays were carried out with the grapes at three stages of berry development (vitis vinifera cv. Tempranillo) and different percentages of ethanol in the maceration media. Both ripeness and ethanol content have a considerable effect on the extraction of color and phenolic compounds. Of these two factors, ripeness increases the extractability most. The presence of ethanol in the medium facilitates anthocyanin and especially proanthocyanidin extraction, but it also decreases copigmentation phenomena, which can decrease the color intensity. The higher the ethanol concentration is in the maceration media, the higher the astringency of proanthocyanidins. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/15884833/Influence_of_ethanol_concentration_on_the_extraction_of_color_and_phenolic_compounds_from_the_skin_and_seeds_of_Tempranillo_grapes_at_different_stages_of_ripening_ L2 - https://dx.doi.org/10.1021/jf047872v DB - PRIME DP - Unbound Medicine ER -