RELATIONSHIP BETWEEN ANTHOCYANINS AND SUGARS DURING THE RIPENING OF GRAPE BERRIES

被引：54

作者：

GONZALEZSANJOSE, ML ^{[1
]}

DIEZ, C ^{[1
]}

机构：

[1] CSIC,INST ESTUDIS AVANCATS ILLES BALEARS,E-07071 PALMA DE MALLORCA,SPAIN

来源：

FOOD CHEMISTRY | 1992年 / 43卷 / 03期

关键词：

D O I：

10.1016/0308-8146(92)90172-X

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The relationship between the sugars in the skin and in the must and the anthocyanins during the ripening process in two varieties of red grapes used in wine making was examined. The sugars in the must were directly related to the total anthocyanins in the must and closely related to the derivatives of peonidin, while the sugars in the skin were closely related to each of the anthocyanins and to the other phenolic compounds present in the skin.

引用

页码：193 / 197

页数：5

共 50 条

[1] INTERRELATIONSHIPS OF SUGARS, ANTHOCYANINS TOTAL PHENOLS AND DRY-WEIGHT IN SKIN OF GRAPE BERRIES DURING RIPENING
PIRIE, A
MULLINS, MG
AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE, 1977, 28 (04): : 204 - 209
[2] EVOLUTION OF GRAPE BERRIES DURING RIPENING: INVESTIGATIONS INTO THE LINKS BETWEEN THEIR MECHANICAL PROPERTIES AND THE EXTRACTABILITY OF THEIR SKIN ANTHOCYANINS
Zouid, I.
Siret, R.
Mehinagic, E.
Maury, C.
Chevalier, M.
Jourjon, F.
JOURNAL INTERNATIONAL DES SCIENCES DE LA VIGNE ET DU VIN, 2010, 44 (02): : 87 - 99
[3] Changes in sugars, organic acids and phenolics of grape berries of cultivar Cardinal during ripening
Topalovic, Ana
Mikulic-Petkovsek, Maja
JOURNAL OF FOOD AGRICULTURE & ENVIRONMENT, 2010, 8 (3-4): : 223 - 227
[4] YEAST FLORA OF GRAPE BERRIES DURING RIPENING
ROSINI, G
FEDERICI, F
MARTINI, A
MICROBIAL ECOLOGY, 1982, 8 (01) : 83 - 89
[5] Phenolics and ripening in grape berries
Adams, Douglas O.
AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE, 2006, 57 (03): : 249 - 256
[6] Biosynthesis of anthocyanins in Shiraz grape berries
Gholami, M
VITICULTURE - LIVING WITH LIMITATIONS, 2004, (640): : 353 - 360
[7] Changes in cell wall composition during ripening of grape berries
Nunan, KJ
Sims, IM
Bacic, A
Robinson, SP
Fincher, GB
PLANT PHYSIOLOGY, 1998, 118 (03) : 783 - 792
[8] ETHYLENE CONTENT IN RIPENING GRAPE BERRIES
ALLEWELDT, G
KOCH, R
VITIS, 1977, 16 (04) : 263 - 271
[9] Field temperature and anthocyanins in Merlot grape berries
Tarara, Julie M.
Lee, Jungmin
Spayd, Sara E.
Seagael, Carolyn F.
AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE, 2008, 59 (03): : 346A - 346A
[10] Field temperature and anthocyanins in merlot grape berries
Tarara, Julie
Lee, Jungmin
Spayd, Sara
Scagel, Carolyn
HORTSCIENCE, 2008, 43 (04) : 1233 - 1233

← 1 2 3 4 5 →