Effect of several enological practices on the content of catechins and proanthocyanidins of red wines
1992
Kovac, V. | Alonso, E. | Bourzeix, M. | Revilla, E.
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 with the must during fermentation led to wines with a higher content of catechins and proanthocyanidins. The addition of a reasonable quantity of supplementary seeds effects catechin and simple lower procyanidin oligomer concentrations higher than those present in wines made by classical production methods.
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