Barbera and Nebbiolo grapes differ also in their PA total amount and structure. PA content in grape skins and seeds, their distribution in monomeric, oligomeric and polymeric fractions, as well as their decrease rate during fruit ripening are different between the cv. The fractionation results, obtained for Nebbiolo and Barbera grapes for the first time, highlight how grape variety affects the PA profile. Furthermore, this study is the basis for better understanding the astringency and bitter sensation in Barbera and Nebbiolo grapes and wines.
|Autori:||Asproudi, A.;Piano, F.;Anselmi, G.;Di Stefano, R.;Bertolone, E.;Borsa, D.|
|Data di pubblicazione:||2015|
|Titolo:||Proanthocyanidin composition and evolution during grape ripening as affected by variety: Nebbiolo and Barbera cv|
|Rivista:||JOURNAL INTERNATIONAL DES SCIENCES DE LA VIGNE ET DU VIN|
|Appare nelle tipologie:||1.1 Articolo in rivista|