Highest Catechin Content Research Articles

Effect of several enological practices on the content of catechins and proanthocyanidins of red wines

Several microvinification experiments were conducted with Vranac red grapes to understand the effect of several enological techniques on the content of (+)-catechin, (-)-epicatechin, and procyanidin B-type dimers and trimer C-1 in wines, which were quantitated by HPLC. Both the length of maceration time and the presence of a high quantity of pomace, seeds, and stems in contact withthe must during fermentation led to wines with a higher content of catechins and proanthocyanidins