RELATIONSHIP BETWEEN ANTHOCYANINS AND SUGARS DURING THE RIPENING OF GRAPE BERRIES

被引：55

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 27 条

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