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A biochemical approach to the evolution of procyanidins in grape seeds during the ripening of red grapes (Vitis vinifera L. cv. Merlot Noir)



A biochemical approach to the evolution of procyanidins in grape seeds during the ripening of red grapes (Vitis vinifera L. cv. Merlot Noir)



Journal of Wine Research 8(3): 159-167



Seed extracts of one clone of Merlot Noir were studied during fruit maturation using low-pressure liquid chromatography and HPLC to observe changes in composition and to follow the evolution of the main procyanidins. The polymerization of procyanidins associated with their extraction in an alcoholic solvent was also investigated.

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Accession: 003018360

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DOI: 10.1080/09571269708718116


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