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dc.contributor.authorLongo E
dc.contributor.authorRossetti F
dc.contributor.authorJouin A
dc.contributor.authorTeissedre PL
dc.contributor.authorJourdes M
dc.contributor.authorBoselli E
dc.date.accessioned2019-12-02T12:43:30Z
dc.date.available2019-12-02T12:43:30Z
dc.date.issued2019
dc.identifier.issn0308-8146
dc.identifier.urihttp://dx.doi.org/10.1016/j.foodchem.2019.125125
dc.identifier.urihttps://www.sciencedirect.com/science/article/pii/S0308814619312312
dc.identifier.urihttps://bia.unibz.it/handle/10863/11640
dc.description.abstractNineteen red and white wines were screened for the presence of crown (oligomeric cyclic) procyanidins with 4, 5 or 6 (epi)catechin monomers by means of HPLC-HRMS/MS. For the first time, the distribution of crown procyanidins in wines obtained from several grape varieties was discussed including white wines. The ratios between crown and non-cyclic procyanidins allowed the samples to be discriminated by grape variety. The crown hexameric procyanidin was present in the red wines and absent in the white wines analyzed. The crown pentameric procyanidin was absent in Gewürztraminer. In Chardonnay and Sauvignon Blanc, the pentameric procyanidin was present only in the cyclic form. Less oxidized high quality red wines displayed a higher fraction of crown to non-cyclic procyanidins than the other wines. These compounds are proposed as potential complement markers of wine quality and authenticity.en_US
dc.languageEnglish
dc.language.isoenen_US
dc.relation
dc.rights
dc.titleDistribution of crown hexameric procyanidin and its tetrameric and pentameric congeners in red and white winesen_US
dc.typeArticleen_US
dc.date.updated2019-11-30T03:00:18Z
dc.language.isiEN-GB
dc.journal.titleFood Chemistry
dc.description.fulltextreserveden_US


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