Concentrations of BSA-Binding Proanthocyanidins in Red Wines Produced in Japan
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概要
- 論文の詳細を見る
Proanthocyanidin (PA), total phenol (TP) and alcohol concentrations, as well as the spectrophotometric parameters, of 165 commercial Japanese red wines made from Muscat Bailey A (hybrid: Bailey × Muscat Hamburg, MBA), Cabernet Sauvignon (Vitis vinifera, CS), Merlot (V. vinifera, MER), and Zweigeltrebe (V. vinifera, ZR) were measured. MBA wines had extremely low PA concentrations (65 mg catechin equivalent (CAE) /L), as compared to CS (312 mg CAE/L), MER (356 mg CAE/L) and ZR wines (412 mg CAE/L). PA concentration was positively correlated with TP concentration and color intensity. A negative correlation was also observed between PA concentration and color hue value. Although alcohol is known to be important for the extraction of PAs into wine, its concentration showed no correlation with PA concentration.
- 2011-07-01
著者
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Okuda Tohru
Laboratory Of Biofunctional Science The Institute Of Enology And Viticulture University Of Yamanashi
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Matsudo Toshihide
Laboratory Of Biofunctional Science The Institute Of Enology And Viticulture University Of Yamanashi
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Ono Keiko
Laboratory Of Biofunctional Science The Institute Of Enology And Viticulture University Of Yamanashi
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ICHIKAWA Marie
Laboratory of Biofunctional Science, The Institute of Enology and Viticulture, University of Yamanas
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HISAMOTO Masashi
Laboratory of Biofunctional Science, The Institute of Enology and Viticulture, University of Yamanas
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Ichikawa Marie
Laboratory Of Biofunctional Science The Institute Of Enology And Viticulture University Of Yamanashi
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Hisamoto Masashi
Laboratory Of Biofunctional Science The Institute Of Enology And Viticulture University Of Yamanashi
関連論文
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- Concentrations of BSA-Binding Proanthocyanidins in Red Wines Produced in Japan
- Effect of Cap Management Technique on the Concentration of Proanthocyanidins in Muscat Bailey A Wine