Impact of grape variety, berry maturity and size on the extractability of skin polyphenols during model wine-like maceration experiments.
Elissa Abi-HabibCéline Poncet-LegrandStéphanie RoiStéphanie CarrilloThierry DocoAude VernhetPublished in: Journal of the science of food and agriculture (2020)
Structural information on the cell wall network and on its changes during maceration, along with a better understanding of the chemical reactions of anthocyanins and tannins, is needed to better relate grape and wine polyphenol composition. © 2020 Society of Chemical Industry.