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- Ghidossi, Remy, et al. Show all 5 Authors
- Journal of agricultural and food chemistry 2014 v.62 no.7 pp. 1701-1705
- acidity; anthocyanins; chemical reactions; color; grapes; oxygen; pH; port wines; red wines
- ... Once released from red grape skins, anthocyanins undergo various chemical reactions leading to the formation of more stable pigments such as pyranoanthocyanin, as well as other derivatives. Among these pigments, pyranoanthocyanins linked directly to flavanol dimers have been detected and identified in aged Port wine but not in dry red wine. These pigments are very important with regard to the wine ...
- Ghidossi, Remy, et al. Show all 10 Authors
- Journal of agricultural and food chemistry 2014 v.62 no.13 pp. 2925-2934
- cell walls; grapes; polyphenols; polysaccharides; pulsed electric fields; small fruits; tannins; wine quality; winemaking
- ... Pulsed electric field (PEF) treatment is an emerging technology that is arousing increasing interest in vinification processes for its ability to enhance polyphenol extraction performance. The aim of this study was to investigate the effects of PEF treatment on grape skin histocytological structures and on the organization of skin cell wall polysaccharides and tannins, which, until now, have been ...