Variation in phenol content in grapes during ripening: low-molecular-weight phenols

  • Brigida Fernández de Simón
  • Teresa Hernández
  • Isabel Estrella
  • Carmen Gómez-Cordovés
Original Paper

Summary

Variations 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 Molekulargewicht

Zusammenfassung

Die 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.

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Copyright information

© Springer-Verlag 1992

Authors and Affiliations

  • Brigida Fernández de Simón
    • 1
  • Teresa Hernández
    • 1
  • Isabel Estrella
    • 1
  • Carmen Gómez-Cordovés
    • 1
  1. 1.Instituto de Fermentaciones Industriales (CSIC)MadridSpain

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