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Am. J. Enol. Vitic. 44:1:13-16 (1993)
Copyright © 1993 by the American Society for Enology and Viticulture.
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The Effect of Anaerobic Metabolism of Grape Berry Skins on Phenolic Compounds

T. Ramos 1, A. Fleuriet 1, M. Rascalou 1, and J. J. Macheix 1

1 Laboratoire de Physiologie Végétale Appliquée, Université Montpellier II, Sciences et Techniques du Languedoc, 34095 Montpellier Cedex 5, France.

Anthocyanins and hydroxycinnamoyl tartaric acid esters present in the skins of grapes berries (cv. Carignane) decreased gradually during anaerobic treatment under CO2. Conversely, the ratios: malvidin-3-glucoside/ malvidin-3-glucoside-p-coumarate and caffeoyl tartaric acid/p-coumaroyl tartaric acid esters increased linearly. Free hydroxycinnamic acids could not be detected at any time.

Key words: anaerobic metabolism, phenolics, grape skins

Submitted on April 26, 1992




This article has been cited by other articles:


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K. L. Sacchi, L. F. Bisson, and D. O. Adams
A Review of the Effect of Winemaking Techniques on Phenolic Extraction in Red Wines
Am. J. Enol. Vitic., September 1, 2005; 56(3): 197 - 206.
[Abstract] [Full Text] [PDF]


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Copyright © 1993 by the American Society for Enology and Viticulture.