EVOLUTION OF ANTHOCYANINS DURING MATURATION OF TEMPRANILLO GRAPE VARIETY (VITIS-VINIFERA) USING POLYNOMIAL REGRESSION-MODELS

被引：54

作者：

GONZALEZSANJOSE, ML

BARRON, LJR

DIEZ, C

机构：

[1] Instituto de Fermentaciones Industriales, Csic, Juan, Madrid, 28006

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1990年 / 51卷 / 03期

关键词：

Anthocyanins; grape; maturation; regression analysis;

D O I：

10.1002/jsfa.2740510306

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

In general, the anthocyanin content of grapes increases during ripening but presents a concentration minimum a few days before physiological maturity. This minimum is sharper for the acyl derivatives. Significant behavioural differences were found between monoglucosides and their acyl derivatives. A polynomial model was used to describe the evolution of anthocyanins in the maturation of Tempranillo grapes (Vitis vinifera L). Copyright © 1990 John Wiley & Sons, Ltd

引用

页码：337 / 343

页数：7

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