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Maceration with stems contact fermentation: effect on proanthocyanidins compounds and color in Primitivo red wines

Serafino Suriano1, Vittorio Alba2, Luigi Tarricone1

  • 1Consiglio per la Ricerca e la Sperimentazione in Agricoltura, Unità di Ricerca per l'Uva da Tavola e la Vitivinicoltura in Ambiente Mediterraneo, Cantina Sperimentale di Barletta, Via Vittorio Veneto 26, 76121 Barletta, Italy.

Food Chemistry
|February 10, 2015
PubMed

Keywords:
(+)-Catechin (PubChem CID: 9064)(−)-Epicatechin (PubChem CID: 72276)AnthocyaninsColor intensityEpigallocatechin (PubChem CID: 72277)Epigallocatechin gallate (PubChem CID: 65064)Gallocatechin (PubChem CID: 65084)Gallocatechin gallate (PubChem CID: 199472)Malvidin-3-Glucoside (PubChem CID: 443652)PrimitivoProanthocyanidinsProcyanidin B1 (PubChem CID: 11250133)Procyanidin B2 (PubChem CID: 122738)Stem-contactTartaric acid (PubChem CID: 875)

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