Improving the Phloroglucinolysis Protocol and Characterization of Sagrantino Wines Proanthocyanidins

Proanthocyanidins are key metabolites that explain wine sensorial character (bitterness and astringency) and red wine color changes during aging. Therefore, a fast and accurate method to evaluate the degree of polymerization and the structural composition of the polymeric proanthocyanidins is a cruc...

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Detalles Bibliográficos
Autores principales: Arapitsas, Panagiotis, Perenzoni, Daniele, Guella, Graziano, Mattivi, Fulvio
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7922431/
https://www.ncbi.nlm.nih.gov/pubmed/33669538
http://dx.doi.org/10.3390/molecules26041087

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7922431/
https://www.ncbi.nlm.nih.gov/pubmed/33669538
http://dx.doi.org/10.3390/molecules26041087

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