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Evolution of anthocyanin content during grape ripening and characterization of the phenolic profile of the resulting wine by comprehensive two-dimensional liquid chromatography.

Author(s): LAGO, L. O.; SWIT, P.; SILVA, M. M. da; BIASOTO, A. C. T.; WELKE, J.; MONTERO, L.; HERRERO, M.

Abstract: The typical phenolic profile in grapes is characterized by its complexity both in terms of number of diverse chemical structures and their variation during ripening. Besides, the specific ph... ...

Repository: BDPA     Publication year: 2023