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Filtering by: Committee Member David, Hackleman Academic Affiliation Food Science and Technology Committee Member Hackleman, David

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