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Gil M.,Facultat DEnologia de Tarragona | Kontoudakis N.,Facultat DEnologia de Tarragona | Gonzalez E.,Facultat DEnologia de Tarragona | Esteruelas M.,Facultat DEnologia de Tarragona | And 3 more authors.
Journal of Agricultural and Food Chemistry | Year: 2012

The aim of this paper was to study how maturity and maceration length affect color, phenolic compounds, polysaccharides, and sensorial quality of Cabernet Sauvignon and Tempranillo wines at three stages of grape ripening. Ripeness increased color extractability, phenolic compounds, and polysaccharide concentrations. Moreover, the proanthocyanidin mean degree of polymerization (mDP) and the percentage of prodelphinidins also increased with maturity, whereas the percentage of galloylation decreased. In general, wines from riper grapes contain higher proportions of skin proanthocyanidins. Color and anthocyanin concentration decreased when the maceration was longer, whereas polysaccharide and proanthocyanidin concentrations did the opposite. It was also detected that the mDP and the percentage of prodelphinidins decreased when the maceration was extended, whereas the percentage of galloylation increased. These data seem to indicate that proanthocyanidin extraction from seeds is clearly increased throughout the maceration time. © 2012 American Chemical Society.

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