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Characteristic Phenolic Composition of the Greek Variety Mavrokountoura Grape and Wine
Aikaterini-Evangelia Mylona,Andreas Bimpilas,Dimitrios Tsimogiannis,Vassiliki Oreopoulou 한국식품과학회 2013 Food Science and Biotechnology Vol.22 No.6
Mavrokountoura, a clone of the Mandilaria grapecultivar, was studied for the first time. The morphologicalcharacteristics and composition of berries were determined,as well as total phenols and tannins in skins, flesh, andseeds. The skin anthocyanins were identified using HPLCMS/MS and quantified using HPLC-DAD. Two mainanthocyanins were identified as malvidin-3-O-glucosideand malvidin-3-O-(6''-p-coumaroyl)-glucoside. One minoranthocyanin was identified as malvidin-3-O-(6''-acetyl)-glucoside. Glycosides of delphinidin, petunidin, andpeonidin were detected in traces. Young Mavrokountourawine was also studied. Extraction of total phenols from thegrape to the young wine amounted to 32%, composingmainly non-tannic phenols. The individual anthocyanincomponents exhibited different extractability values fromthe skin to wine, ranging between 10-94%.