Bf. Desimon et al., VARIATION IN PHENOL CONTENT IN GRAPES DURING RIPENING - LOW-MOLECULAR-WEIGHT PHENOLS, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, 194(4), 1992, pp. 351-354
Variations in low-molecular-weight phenolic compounds in different par
ts (must, skin, and seeds) of berries of V. vinifera, variety Cencibel
during ripening were studied using HPLC andTLC. Twenty-five different
compounds were identified. The differences were chiefly quantitative,
although some quantitative differences were also recorded.