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- de la Cerda‐Carrasco, Aarón; López‐Solís, Remigio; Nuñez‐Kalasic, Hugo; Peña‐Neira, Álvaro; Obreque‐Slier, Elías
- Journal of the science of food and agriculture 2015 v.95 no.7 pp. 1521-1527
- grape pomace; wine grapes, etc ; Vitis vinifera; anthocyanins; antioxidant activity; byproducts; color; flavor; fruits; health promotion; high performance liquid chromatography; proanthocyanidins; secondary metabolites; taste; wine quality; winemaking; Show all 16 Subjects
- ... BACKGROUND: Phenolic compounds are widely distributed secondary metabolites in plants usually conferring them with unique taste, flavour and health‐promoting properties. In fruits of Vitis vinifera L., phenolic composition is highly dependent on grape variety. Differential extraction of these compounds from grapes during winemaking is critically associated with wine quality. By‐products of winemak ...