Concentration of phenolics in the skin of grape berries during fruit development and ripening

AJG Pirie, MG Mullins - American Journal of Enology and …, 1980 - Am Soc Enol Viticulture
The total phenolics content of the skin of grape berries (Vitis vinifera L. cv Shiraz) was
measured during berry maturation from early in Stage I to the end of Stage III. Levels of both …

Interrelationships of sugars, anthocyanins, total phenols and dry weight in the skin of grape berries during ripening

A Pirie, MG Mullins - American Journal of Enology and …, 1977 - Am Soc Enol Viticulture
The relationship between levels of anthocyanins, total phenols and sugars in the skin of
ripening grapes (Vitis vinifera cvs. Shiraz and Cabernet Sauvignon) was studied in the fruit …

The total phenolic content of grape berries during the maturation of several varieties

VL Singleton - American Journal of Enology and Viticulture, 1966 - Am Soc Enol Viticulture
A study was made during two seasons of the total extractable phenolic substances assayed
by the Folin-Denis colorimetric procedure from representative entire berries of a total of 12 …

Further investigations into the relationship between anthocyanins, phenolics and soluble carbohydrates in grape berry skins

AS Wicks, WM Kliewer - American Journal of Enology and …, 1983 - Am Soc Enol Viticulture
Light and/or ethephon treatments given to two table grape cultivars produced significant
changes in anthocyanins and phenolics in the skin of both varieties without any significant …

Relationship between anthocyanins and sugars during the ripening of grape berries

ML González-Sanjosé, C Diez - Food Chemistry, 1992 - Elsevier
The relationship between the sugars in the skin and in the must and the anthocyanins during
the ripening process in two varieties of red grapes used in wine making was examined. The …

Effect of irrigation on changes in the anthocyanin composition of the skin of cv Tempranillo (Vitis vinifera L) grape berries during ripening

MA Esteban, MJ Villanueva… - Journal of the Science …, 2001 - Wiley Online Library
The impact of water availability on the yield and on the chemical composition in the skins of
cv Tempranillo grapes at different phases of berry growth was studied over a 2 year period …

Effect of maturity and vine water status on grape skin and wine flavonoids

JA Kennedy, MA Matthews… - American Journal of …, 2002 - Am Soc Enol Viticulture
Quantity and characterization of flavonoids were determined in skins isolated from Vitis
vinifera L. cv. Cabernet Sauvignon berries during fruit ripening and at different postveraison …

Variation in phenol content in grapes during ripening: Low-molecular-weight phenols

B Fernández de Simón, MT Hernández, I Estrella… - 1992 - digital.csic.es
[EN]: Variations in low-molecular-weight phenolic compounds in different parts (must, skin,
and seeds) of berries ofV. vinifera, variety Cencibel during ripening were studied using …

Changes in the phenolic composition of grape berries during ripening in relation to vineyard nitrogen and potassium fertilisation rates

R Delgado, P Martín, M Del Álamo… - Journal of the …, 2004 - Wiley Online Library
The aim of this work was to evaluate the interactive effects of different rates of nitrogen and
potassium fertilisation on the phenolic composition of grape berries during ripening. To …

Major phenolic compounds in ripening white grapes

CY Lee, A Jaworski - American journal of enology and …, 1989 - Am Soc Enol Viticulture
The concentrations of hydroxycinnamic acid tartrates, flavan-3-ols, and oligomeric
procyanidins in ripening white grape cultivars grown in New York were analyzed during the …