Variation in phenol content in grapes during ripening: low-molecular-weight phenolsVeränderungen des Phenolgehalts während der Reife der Weintrauben: Polyphenole mit niedrigem Molekulargewicht | SpringerLink
Zeitschrift für Lebensmittel-Untersuchung und ForschungApril 1992, Volume 194, Issue 4,
pp 351–354Variation in phenol content in grapes during ripening: low-molecular-weight phenolsAuthorsAuthors and affiliationsBrigida Fernández de SimónTeresa HernándezIsabel EstrellaCarmen Gómez-CordovésOriginal PaperReceived: 24 July 1991DOI:
10.1007/BF01193218Cite this article as: de Simón, B.F., Hernández, T., Estrella, I. et al. Z Lebensm Unters Forch (1992) 194: 351. doi:10.1007/BF01193218 16
SummaryVariations in low-molecular-weight phenolic compounds in different parts (must, skin, and seeds) of berries ofV. vinifera, variety Cencibel during ripening were studied using HPLC andTLC. Twenty-five different compounds were identified. The differences were chiefly quantitative, although some quantitative differences were also recorded.Veränderungen des Phenolgehalts während der Reife der Weintrauben: Polyphenole mit niedrigem MolekulargewichtZusammenfassungDie Veränderungen der phenolischen Verbindungen mit niedrigem Molekulargewicht während der Reife in verschiedenen Teilen (Saft, Schale und Samen) der Beeren vonV. vinifera, Varietät Cencibel, wurden mit HPLC- und DS-Chromatographie untersucht. Fünfundzwanzig Verbindungen wurden identifiziert. Die Veränderungen waren hauptsächlich quantitativ; einige qualitative Veränderungen wurden ebenfalls beobachtet.References1.Peynaud E (1989) Enologia práctica. Conocimiento y elaboración del vino. 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