Table 4
Anthocyanin content and profile in the hydroalcoholic solution after 48 hr maceration for four groups of berries: AD, AM, BD, BM (A = 250 gL−1 sugar; B = 184 gL−1 sugar; M = soft skin 0.22–0.40 N; D = hard skin 0.45–0.70 N).
Anthocyanin content and profile in the hydroalcoholic solution after 48 hr maceration for four groups of berries: AD, AM, BD, BM (A = 250 gL−1 sugar; B = 184 gL−1 sugar; M = soft skin 0.22–0.40 N; D = hard skin 0.45–0.70 N).