Abstract

Samples from Melnik 55 grape variety (Vitis vinifera) were collected from different stage of grape maturity. Grape seeds and skins from each sample were separated and extracted with model wine solutions with increasing alcohol content simulated alcohol accumulation during wine fermentation. Total phenolic compounds, anthocyanins, skin pigments and tannins in each sample were determined. During grape ripening not only total phenols content of grape skins and seeds are changed but also their extractability. Ethanol released during wine fermentation is strong phenol extragents but its role is getting smaller as riper is the grape. This tendency is more pronounced in seeds phenolics extractability than in skins.

Talk to us

Join us for a 30 min session where you can share your feedback and ask us any queries you have

Schedule a call

Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.