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Filtering by: Creator Evans, Gary R. Academic Affiliation Food Science and Technology Resource Type Technical Report

Development of Anthocyanins and Tannins in Pinot noir Grapes and their Relative Importance in Wine [2002]

Creator:

Kennedy, James A., Godard, Mee, and Watson, Barney

Abstract:

The objectives of this research project are to understand tannin and anthocyanin changes during berry development in Pinot noir fruit and wines. Specifically, the objectives of this research project are: · Determine the effect of berry development on the composition of tannins in cv. Pinot noir berries · Determine the...

Resource Type:

Technical Report

Full Text:

overall red wine quality (Somers and Evans, 1974; Jackson et al ., 1978) . Tannins and anthocyanins are
Color and pigment analyses in fruit products

Creator:

Wrolstad, Ronald E. and Oregon State University. Agricultural Experiment Station

Abstract:

Methods are described for making the following determinations in fruits and processed fruit products: anthocyanin pigment content, color density, polymeric color, browning, turbidity, and anthocyanin degradation index. Tables list the anthocyanins of common fruits, their molecular weights, molar absorbances, and wavelengths of maximum absorption. Thirty-one references are given.

Resource Type:

Technical Report

Full Text:

. Daravingas, G., and R. F. Cain. 1968. Thermal degradation of black raspberry anthocyanin pigments in model