Relationship between skin break force and anthocyanin extractability at different ripening stages
The extractability of anthocyanins from winegrapes with different skin hardness at two
different ripening stages was evaluated. Skin hardness was assessed by texture analysis, a …
different ripening stages was evaluated. Skin hardness was assessed by texture analysis, a …
Relations between break skin force and anthocyanin extractability at different stages of ripening
This work evaluated the extractability of anthocyanins from winegrapes with different skin
hardness at two different stages of ripening. Skin hardness was assessed by Texture …
hardness at two different stages of ripening. Skin hardness was assessed by Texture …
Anthocyanin extractability assesment of grape skins by texture analysis
Aims: The aim of this work was to evaluate the kinetics of anthocyanin extraction in berries of
cv Brachetto and Nebbiolo, having the same level of total soluble solids, but with different …
cv Brachetto and Nebbiolo, having the same level of total soluble solids, but with different …
Berry skin thickness as main texture parameter to predict anthocyanin extractability in winegrapes
Red grapes are the only source of anthocyanins in wines and therefore the assessment of
their extractability is important for wine quality. To date, a mathematical equation relating …
their extractability is important for wine quality. To date, a mathematical equation relating …
Influence of wine-grape skin hardness on the kinetics of anthocyanin extraction
The main aim of this work was to study in a model, hydroalcoholic solution containing 12%
of ethanol and with a pH of 3.20, the kinetics of anthocyanin extraction from Vitis vinifera L …
of ethanol and with a pH of 3.20, the kinetics of anthocyanin extraction from Vitis vinifera L …
Anthocyanin yield and skin softening during maceration, as affected by vineyard row orientation and grape ripeness of Vitis vinifera L. cv. Shiraz
Anthocyanin and mechanical properties were evaluated on Shiraz grapes, picked from both
sides of North–South and East–West vineyard row orientations at two harvest dates. Wines …
sides of North–South and East–West vineyard row orientations at two harvest dates. Wines …
Evolution of grape berries during ripening: Investigations into the links between their mechanical properties and the extractability of their skin anthocyanins
I Zouid, R Siret, E Mehinagic, C Maury, M Chevalier… - OENO One, 2010 - oeno-one.eu
Aims: The aim of this work was to study the evolution of grape berries during ripening and
investigate the possible relationship between the extractability of anthocyanins from grapes …
investigate the possible relationship between the extractability of anthocyanins from grapes …
Impact of maceration enzymes on skin softening and relationship with anthocyanin extraction in wine grapes with different anthocyanin profiles
The impact of an enzyme preparation on the extraction of grape skin anthocyanins into a
wine-like solution was evaluated during maceration (25° C, 8 days). The study was …
wine-like solution was evaluated during maceration (25° C, 8 days). The study was …
Grape skin anthocyanin extraction from red varieties during simulated maceration: Influence of grape seeds and pigments adsorption on their surface
S Giacosa, L Ferrero, MA Paissoni, SR Segade… - Food Chemistry, 2023 - Elsevier
The impact of seeds on anthocyanin extraction from skins was assessed on four Italian red
winegrape varieties presenting different anthocyanin profile. Grape skins were macerated …
winegrape varieties presenting different anthocyanin profile. Grape skins were macerated …
Extraction kinetics of anthocyanins from skin to pulp during carbonic maceration of winegrape berries with different ripeness levels
The evolution of the content and profile of anthocyanins was studied in the skin and pulp of
Gamay winegrapes during twelve days of carbonic maceration. The ripening effect was also …
Gamay winegrapes during twelve days of carbonic maceration. The ripening effect was also …