Wines were made from thawed, frozen red raspberries and blackberries
(Meeker and Evergreen varieties, respectively) by 1. fermentation on the
pulp, 2. fermentation of depectinized juice, and 3. fermentation of high
temperature short time (HTST) treated depectinized juice. The influence
of fining was also investigated. The wines were stored at...
Flavonols and ellagic acid compounds were characterized and measured in 55
experimental and commercial red raspberry juices by high performance liquid chromatography (HPLC) and diode array spectral techniques. Samples were prepared
using Polyamide-6; a fraction eluted with methanol contained <_ 8 quercetin-glycosides,
quercetin and kaempferol. Another fraction, eluted subsequently with...
