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KMID : 1007520230320020145
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Food Science and Biotechnology
2023 Volume.32 No. 2 p.145 ~ p.156
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Phenolic features and anthocyanin profiles in winemaking pomace and fresh berries of grapes with different pedigrees
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Lei Zhu
Xin Wu
Xixi Hu
Xinyue Li
Shanshan Lv
Chuan Zhan
Yunhua Chen
Changyuan Wang
Jingyu Xu
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Abstract
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The total contents and antioxidant activities of phenolic compounds as well as anthocyanin profiles were analyzed and compared in fresh berries and fermented pomace of three grape cultivars with different pedigrees. The phenolic contents and antioxidant activities decreased significantly in skins (p?
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KEYWORD
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Winemaking pomace, Phenolic content, Anthocyanin profile, Antioxidant activity
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