Volatile Aroma and Antioxidant Quality of ‘Shiraz’ Grapes at Different Stages of Ripening

Autor:	N. K. Srinivasa Rao, V. S. Patil, R. H. Laxman, T. K. Roy, K. S. Shivashankara, G. A. Geetha
Rok vydání:	2013
Předmět:	Wine Antioxidant Ecology DPPH medicine.medical_treatment Ripening Plant Science Berry Horticulture Biology biology.organism_classification Terpenoid chemistry.chemical_compound Antioxidant capacity chemistry Botany medicine Agronomy and Crop Science Aroma
Zdroj:	International Journal of Fruit Science. 13:389-399
ISSN:	1553-8621 1553-8362
DOI:	10.1080/15538362.2013.789235
Popis:	Wine quality is determined by the stage of harvest of grapes. In order to understand the effect of ripening stages on the berry aroma and antioxidant quality, berries were grouped into three categories, namely: (a) full ripe (before skin shriveling); (b) partially shriveled; and (c) 75% shriveled berries. Total terpenoids, alcohols, hydrocarbons, radical scavenging capacity (DPPH), and total anthocyanins were higher in grapes harvested at full ripe stage, when compared to other stages. Therefore, for better aroma and antioxidants in wines, grapes should be harvested at full ripe (no shriveled berries) stage instead of overripe shriveled berry stages.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::9191987dd77a13c19369cc5f6cfa30c9 https://doi.org/10.1080/15538362.2013.789235 Zobrazit plný text záznamu Plný text ve formátu PDF Plný text ve formátu HTML
Nepřihlášeným uživatelům se plný text nezobrazuje	K zobrazení výsledku je třeba se přihlásit.