Comparison of Phenolic Acids and Flavan-3-ols During Wine Fermentation of Grapes with Different Harvest Times

To explore the effects of harvest time on phenolic compounds during wine fermentation, grape berries (Vitis vinifera L. cv. Vidal) were harvested at 17.5, 22.8 and 37.2º Brix and were used to make dry wine, semi-sweet wine and icewine with low alcohol levels, respectively. Phenolic acids and flavan-...

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Main Authors: Qing-Hua Zhang, Si-Bao Wan, Jing-Ming Li, Ji-Cheng Zhan, Qiu-Hong Pan, Rong-Rong Tian, Wei-Dong Huang
Formato: Artigo
Idioma:Inglês
Publicado: MDPI AG 2009-02-01
Series:Molecules
Assuntos:
Phenolic acids
Flavan-3-ols
Harvest times
Wine
Acceso en liña:http://www.mdpi.com/1420-3049/14/2/827/
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