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Filtering by: Alternative title ssim EC 513 Academic Affiliation Food Science and Technology Advisor Kennedy, James A.

Effect of berry integrity on proanthocyanidin extraction during wine production

Creator:

Cerpa-Calderon, Fiorella Karen

Abstract:

Proanthocyanidins are a grape-derived phenolic class of compound that provide wine with bitterness and astringency. Because of this, proanthocyanidins are considered to be essential components of wine quality. Proanthocyanidins are localized in the seed, skin and stem tissue of the grape berry and the composition of proanthocyanidins will vary depending...

Resource Type:

Masters Thesis

Full Text:

extracted from the fruit into the wine was calculated based on the ratio of EGC/EC in the fruit and wine
Composition of flavonoid phenolic polymers isolated from red wine during maceration and significance of flavan-3-ols in foods pertaining to biological activity

Creator:

Aron, Patricia M.

Abstract:

Representing the most common flavonoid consumed in the American diet, the flavanols and their polymeric condensation products, the proanthocyanidins, are regarded as functional ingredients in various beverages, whole and processed foods, herbal remedies and supplements. Their presence in food affects food quality parameters including astringency, bitterness, sourness, sweetness, salivary viscosity,...

Resource Type:

Masters Thesis