红葡萄酒发酵改变葡萄籽形态和内部孔隙率

IF 2.2 3区农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

American Journal of Enology and Viticulture Pub Date : 2023-10-01 DOI:10.5344/ajev.2023.23025

E. Gillispie, K. Miller, A. McElrone, David E. Block, D. Rippner

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引用次数: 0

摘要

胚乳中没有类黄酮。与此相反，黑比诺和赤霞珠葡萄的表皮和胚乳中都含有类黄酮，尽管该实验没有测量果肉组织中的类黄酮（Thorngate 和 Singleton，1994 年）。冻融处理提高了类黄酮的提取率

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Red Wine Fermentation Alters Grape Seed Morphology and Internal Porosity

no flavonoids in the endosperm. In contrast, there were flavonoids in both the epidermis and the endosperm of Pinot noir and Cabernet Sauvignon grapes, though this experiment did not measure flavonoids in integument tissues (Thorngate and Singleton 1994). A freeze-thaw treatment increased flavonoid extraction

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来源期刊

American Journal of Enology and Viticulture 农林科学-生物工程与应用微生物

CiteScore

3.80

自引率

10.50%

发文量

审稿时长

12-24 weeks

期刊介绍： The American Journal of Enology and Viticulture (AJEV), published quarterly, is an official journal of the American Society for Enology and Viticulture (ASEV) and is the premier journal in the English language dedicated to scientific research on winemaking and grapegrowing. AJEV publishes full-length research papers, literature reviews, research notes, and technical briefs on various aspects of enology and viticulture, including wine chemistry, sensory science, process engineering, wine quality assessments, microbiology, methods development, plant pathogenesis, diseases and pests of grape, rootstock and clonal evaluation, effect of field practices, and grape genetics and breeding. All papers are peer reviewed, and authorship of papers is not limited to members of ASEV. The science editor, along with the viticulture, enology, and associate editors, are drawn from academic and research institutions worldwide and guide the content of the Journal.